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Lemon Crazy Cake
Crazy cake was a recipe that took on many forms during the Great Depression. Because certain ingredients were so expensive, cooks needed to get creative and find ways to enjoy their favorite recipes without using baking essentials like eggs, milk, and butter. Instead, the white vinegar reacts with the baking soda to lift the batter and provide that cakey texture we know and love.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 9 - 12 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon grated lemon zest
- 5 tablespoons vegetable oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon white vinegar
- Frosting
- 8 tablespoons (1 stick) unsalted butter, softened
- 2 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish.
- For the cake: Place the flour, sugar, baking soda, salt, and lemon zest in the baking dish and stir until combined.
- Make 1 large depression and two small ones in the dry ingredients. Pour the oil into the large depression, the vanilla and lemon extract into one of the small depressions, and the vinegar into the other small depression. Pour 1 cup of water over all and stir until combined and smooth.
- Bake for 35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- For the frosting: Using a hand mixer or stand mixer fitted with the whisk attachment, whip the butter, confectioners’ sugar, cream, lemon juice, and vanilla until fluffy. Spread over the cooled cake. Slice and serve.
