The Lemon Crazy Cake is a cake that has lemon filling in between layers of yellow sponge. This recipe was originally made for the young children at St. Josephs Day Care, but they were so well received by the other parents and teachers, it soon became one of their most popular treats.
The “vanilla crazy cake” is a vanilla cake with lemon filling. It’s very light and fluffy, and it has an amazing flavor.
Crazy Cake with Lemon is a lemon-flavored cake produced without the use of milk, eggs, or butter, and topped with a light and fluffy Buttercream with Lemon. You may also want to try my Chocolate Depression Cake!
Crazy Cake with Lemon
The only strange thing about this incredibly delicious Cake with Lemon is that it can be made without milk, eggs, or butter. It’s also possible that it tastes amazing even without those things! It tasted like frozen lemonade in cake shape, according to one taster.
Despite the fact that the cake is created without eggs, milk, or butter, I topped it with a Buttercream with Lemon icing that does include butter.
Ingredients for Cake
Lemons: Make sure you’ve got a couple of lemons on hand. Both the cake and the buttercream will need lemon zest and juice (if added). In this recipe, I used three lemons.
Buttercream: As previously said, the Buttercream with Lemon contains butter; nonetheless, it enhances the lemon taste of each mouthful.
What is the definition of a Crazy Cake?
Crazy Cakes, also known as Depression Cakes or Wacky Cakes, rose to prominence during the Great Depression. Ingredients like milk, eggs, and butter were difficult to come by at the time. That didn’t mean they couldn’t have sweets, however! As a result, the crazy cakes were created.
Is it possible to zest and juice the same lemons?
Yes, the same lemons may be used for both the zest and the juice. Before you juice the lemons, make sure you zest them first. Only utilize the yellow portion of the lemon while zesting it. The bitter component of the peel is the white part.
Can I color the cake with food coloring?
Sure! Add 2-3 drops of yellow food coloring to the cake mix if you want a bright yellow cake to fit the Cake with Lemon title.
Is It Possible to Make This Cake Without Buttercream?
Definitely! It’s wonderful on its own if you simply want a light Cake with Lemon.
How to Store Crazy Cake with Lemon
This cake may be kept at room temperature for up to 3 days in an airtight container. If you like, you may keep it in the refrigerator.
Can I Freeze Crazy Cake with Lemon?
Yes! The cake should be frozen before adding the buttercream and on the same day as it is made. Allow the cake to cool fully before proceeding. Remove the cake from the pan and cover it in plastic wrap securely. To prevent freezer burn, make sure no part of the cake is exposed. Finally, cover the cake with an aluminum foil sheet.
For optimal results, label and date the box and freeze the cake for up to a month. Allow 30 minutes for the cake to defrost at room temperature before removing the aluminum foil. It will take around 2-3 hours to defrost fully. The icing may be added after the cake has thawed.
Can I Make Crazy Cake with Lemon as Cupcakes?
Yes! Line a muffin tray with cupcake liners to transform this cake into cupcakes. Fill each liner approximately 3/4 of the way with the batter. Bake for 15-20 minutes at 350°F, checking for doneness after 15 minutes. When a toothpick pushed into the center of a cupcake comes out with a few crumbs but no moist batter, the cupcakes are done.
Crazy Cake with Lemon is a cake made without milk, eggs, or butter, but full of lemon flavor with a light and fluffy Buttercream with Lemon on top.
Dessert is the last course.
Keyword: Crazy Cake with Lemon
Calories per serving: 610 kcal
Amanda Rettke—iambaker.net is the author.
Cake with Lemon
- 12 cup all-purpose flour (187.5 g)
- 1 cup granulated sugar (200 g)
- 12 tsp. kosher salt
- 1 teaspoon bicarbonate of soda
- 1 tablespoon zest of lemon
- 12 cup lemon juice (about 2 lemons)
- 1 teaspoon white vinegar, distilled
- 13 cup vegetable oil (73 g)
- 250 g (1 cup) water
Buttercream with Lemon
- 227 g unsalted butter (1 cup/2 sticks) at room temperature
- confectioners’ sugar, 312 cup (437.5 g)
- a quarter teaspoon of kosher salt
- 1 large lemon, juiced (about 14 cup lemon juice)
- 1 teaspoon extract de vanille
- 12 tablespoons lemon zest (about 1 lemon)
Preheat the oven to 350 degrees Fahrenheit and grease an 8×8-inch baking dish with nonstick cooking spray.
Cake with Lemon
Combine flour, sugar, salt, baking soda, and lemon zest in a large mixing basin. To blend the ingredients, whisk them together.
Lemon juice, vinegar, oil, and water should all be added to the flour mixture. Using a spatula or a whisk, blend the ingredients until they are completely incorporated.
Pour the cake batter into the pan that has been prepared. Preheat oven to 350°F and bake for 25-30 minutes. When a toothpick put into the center of the cake comes out clean with a few crumbs but no moist batter, the cake is done. Allow the cake to cool completely before applying the icing.
Buttercream with Lemon
On medium speed, whip the butter, sugar, and salt together with a handheld mixer until thoroughly blended.
Combine the lemon juice and vanilla extract in a mixing bowl. Continue to beat for 3 to 5 minutes more, or until the mixture is creamy.
Over the cooled cake, spread the buttercream.
This recipe was adapted from Sweet Little Bluebird’s Crazy Cake with Lemon recipe.
The “old fashioned crazy cake” is a type of cake that typically has a lemon flavor. The cake is made with flour, eggs, sugar, lemons, and vanilla extract.
- lemon crazy cake sweet little bluebird
- grandma’s prized lemon crazy cake
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- wacky cake recipe variations
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