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.
Equipment
- Stand Mixer
- Fluted Cake Pan
- Glass Measuring Cups
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.