Discover the delightful taste of Lemon Crazy Cake, a dessert marvel that requires no eggs, milk, or butter in the cake itself but delivers a fantastic lemony burst. Topped with a luscious lemon buttercream, this cake is a treat for any occasion!
Understanding Lemon Crazy Cake
Lemon Crazy Cake, also known as a “Depression Cake,” originates from a time when ingredients like eggs, milk, and butter were scarce. This recipe celebrates the ingenuity of that era with a modern twist, infusing rich lemon flavors into every slice.
Ingredients and Alternatives
Essential Cake Ingredients:
- Lemons: Needed for both zest and juice to infuse the cake and frosting with vibrant citrus notes.
- Buttercream: Includes butter for richness, enhancing the cake’s flavor profile.
Zesting and Juicing:
It’s efficient to zest and then juice the same lemons. Remember to zest only the outer yellow layer to avoid the bitter white pith.
Color and Flavor Options:
- Food Coloring: Add a few drops of yellow food coloring to the batter for a vibrant look.
- Buttercream Omission: The cake also stands out on its own, perfect if you prefer less sweetness.
Storing and Freezing
- Room Temperature Storage: Keep in an airtight container for up to 3 days.
- Freezing: Wrap the unfrosted cake in plastic and then in foil; freeze to maintain freshness for up to a month.
Converting to Cupcakes
Easily make this recipe into cupcakes by filling lined muffin tins three-quarters full and baking at 350°F (175°C) for 15-20 minutes.
Ingredients
Lemon Cake
- 1½ cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ teaspoon (2.5g) kosher salt
- 1 teaspoon (5g) baking soda
- 1 tablespoon (6g) lemon zest
- ½ cup (120ml) freshly squeezed lemon juice
- 1 teaspoon (5ml) distilled white vinegar
- ⅓ cup (80ml) vegetable oil
- 1 cup (240ml) water
Lemon Buttercream
- 1 cup (227g) unsalted butter, softened
- 3½ cups (440g) confectioners’ sugar
- ⅛ teaspoon (0.75g) kosher salt
- 1 medium lemon, juiced (about ¼ cup [60ml])
- 1 teaspoon (5ml) vanilla extract
- 1½ teaspoons (9g) lemon zest
Instructions
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) baking dish.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, baking soda, and lemon zest.
- Combine wet ingredients: Stir in lemon juice, vinegar, oil, and water until the batter is smooth.
- Bake: Pour batter into the prepared dish and bake for 25-30 minutes, until a toothpick inserted comes out clean. Allow to cool completely.
Preparing the Buttercream:
- Beat the butter: Using a mixer, cream together butter, sugar, and salt until smooth.
- Add flavorings: Mix in lemon juice and vanilla, beating until the frosting is light and fluffy.
- Incorporate zest: Fold in lemon zest last to keep the flavor fresh and vibrant.
Assembling the Cake:
- Frost the cake: Once cooled, spread the lemon buttercream evenly over the cake.
This Lemon Crazy Cake with its tangy and sweet flavors is sure to be a crowd-pleaser, bringing a bright note to any dining table!
