Wanna know what makes this Lemon Cake crazy? It is moist, bright, and tangy, AND it doesn’t have added eggs or dairy in the cake part at all. This lemon crazy cake is a unique twist on a depression-era cake. It gets its deliciously zesty lemon flavor from fresh-squeezed lemon juice, making it perfect for citrus lovers.
This cake is topped with a sweet cream cheese frosting (the included recipe does use dairy but you can sub in plant-based butter and vegan soft cheese if you’d like). Also, get this: it is all made in one bowl, so it is as no-fuss as you can get.
Why You’ll Love This Recipe
✔ No Eggs, No Butter, No Milk – The cake is fluffy without eggs and rich without dairy! We use a “regular” cream cheese icing but you don’t have to.
✔ Crazy Lemon Flavor – Fresh lemon juice provides a naturally tangy, zesty flavor that just can’t be beat.
✔️No Mess – You don’t need any fancy equipment to make this recipe. It is a simple one-bowl cake recipe. You just mix it and bake it. Easy peasy!
✔ Ultra Moist & Soft – Thanks to the vinegar and lemon juice combo. Shhh! You don’t have to tell a soul your big secret ingredients here.
How To Make Lemon Crazy Cake
Ingredients & Shopping List (Organized by Grocery Aisle):
Baking Aisle:
- All-purpose flour
- Granulated sugar
- Baking soda
- Powdered sugar
- Yellow food coloring (optional)
Condiments & Oils:
- Vegetable oil
- White vinegar
Dairy Aisle:
- Cream cheese
- Butter
Produce Section:
- Fresh lemons
Pantry Staples:
- Salt
- Water
Step By Step
Step 1: Preheat & Prepare. First, preheat your oven because it is crucial that it is hot and ready to go. Then grease your 8×8 baking dish with cooking spray or, as we love to do, line it with parchment paper.
💡Tip: Hang the parchment paper over the edges of the dish so that it is easy to lift the cake out.
Step 2: Mix Dry Ingredients. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
Step 3: Add Wet Ingredients. Pour in the water, lemon juice, vegetable oil, vinegar, and food coloring (if using). Stir until a smooth batter forms. Avoid over-mixing.
Step 4: Bake Pour the batter into the prepared pan and smooth out the top. I like to do this extra little step so that it bakes evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. I know that the toothpick tip is so cliche, but it is because it is tried and true.
Step 5: Cool. Remove the cake from the oven and let it cool completely in the pan before frosting.
Make the Frosting:
Step 1: Beat the Cream Cheese & Butter In a large mixing bowl, beat the cream cheese and butter with an electric mixer until smooth and creamy.
Step 2: Add Lemon Juice. Mix in the lemon juice until combined.
Step 3: Add Powdered Sugar. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated and smooth.
Step 4: Add Optional Lemon Zest. (Optional) Stir in lemon zest for added flavor.
Step 5: Frost the Cake. Spread the frosting evenly over the cooled cake.
Tips on How to Serve It
This cake is what I call a perfect Tuesday night dessert, but it is also wonderful for other special occasions.
💛 Spring Brunches – A light and fresh treat for Easter or Mother’s Day.
🍋 Summer Parties – Bright citrus flavors make it a great warm-weather dessert.
🎂 Birthday Alternative – A fun, egg-free cake for celebrations!
💛Serve it chilled. — I love serving it chilled in the summer because it is a refreshing dessert when it is crazy hot outside.
💛Garnish it with fresh lemon — I love zesting fresh lemon and sprinkling it on top. If you prefer, you can also serve it with thinly sliced pieces of lemon on top. The aroma will be fantasti,c and the brightness will make anyone smile.
💛Pair it with berries — I love this option because fresh berries are gorgeous and yummy.
How To Store It
Shor term – Store it in the refrigerator in an airtight container for up to 1 week.
Long term – You can freeze the cake for up to 3 months in an airtight container. Be sure to thaw it in the refrigerator before serving.
Lemon Crazy Cake
A bright and zesty lemon cake made without eggs, butter, or milk! This ultra-moist cake is topped with a luscious lemon cream cheese frosting and is perfect for any occasion.
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Ingredients
Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup fresh squeezed lemon juice
- 1/3 cup vegetable oil
- 1 teaspoon white vinegar
Frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- ¼ cup fresh squeezed lemon juice
- 4 cups powdered sugar
Instructions
- Preheat the oven to 350F. Grease an 8x8-inch baking pan with non-stick cooking spray; set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the water, lemon juice, vegetable oil, and vinegar and stir to combine.
- Pour the cake batter into the prepared pan. Bake at 350F for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool completely to room temperature before frosting.
To make the frosting:
- In a large mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth and creamy.
- Beat in the lemon juice until combined.
- Add the powdered sugar 1 cup at a time, mixing on low speed between each addition until all of the powdered sugar is incorporated and the frosting is smooth.
- Spread the lemon cream cheese frosting over the cooled cake.
Notes
- Want More Tartness? Reduce the sugar slightly or add extra lemon juice to the frosting.
- Yellow Cake Look: The cake naturally bakes up pale, so add a couple of drops of yellow food coloring for a classic lemon cake appearance.
