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Lemon Wacky Cake has a tender crumb and a tangy lemon flavor that is sure to delight your taste buds. No eggs, no milk, no problem! You can still have a delicious lemon dessert in no time.
It’s a light and fluffy cake with a slightly denser texture than a traditional cake. Almost like a cross between a cake and a sponge cake. It’s a great option if you’re looking for a simple, flavorful cake that’s easy to make and doesn’t require a lot of fancy ingredients. With food being so expensive, and sometimes even hard to find, this cake will solve a lot of those problems. And lemon cake is one of my favorite citrus desserts!
What is wacky cake
Wacky cake, also known as crazy cake or depression cake, is a unique dessert that has been around for almost a century. It is a type of cake that is made without eggs, milk, or butter, which are typically the primary ingredients in traditional cakes. Instead, wacky cake relies on basic pantry staples such as flour, sugar, baking soda, and vinegar.
The origins of wacky cake can be traced back to the Great Depression, a period of severe economic downturn that lasted from 1929 to the late 1930s. During this time, many families struggled to put food on the table, and ingredients like eggs, milk, and butter were considered luxuries that were often too expensive for the average household.
To address this problem, creative homemakers began experimenting with new recipes that relied on more affordable ingredients. One such recipe was wacky cake, which is said to have originated in the United States in the 1930s. The cake was named “wacky” or “crazy” because it defied traditional baking methods and ingredients.
One of the unique features of wacky cake is the use of vinegar and baking soda instead of eggs and milk. When vinegar and baking soda are combined, they create a chemical reaction that produces carbon dioxide gas, which helps the cake rise. This method is often used in vegan baking and is also a common substitute for eggs in baking.
Over time, wacky cake has become a beloved dessert that is cherished for its simplicity, affordability, and delicious taste. It is often made in a single bowl, making cleanup a breeze, and can be customized with a variety of toppings, such as frosting, whipped cream, or fresh fruit.
Wacky cake cupcakes
The recipe for lemon wacky cake can easily be adapted to make cupcakes instead of a full cake. Simply follow the instructions provided, but instead of pouring the batter into a cake pan, divide the batter evenly among lined muffin cups in a muffin tin.
Bake the cupcakes in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting or decorating them as desired.
Wacky cake frosting
I like to use a cream cheese frosting on my wacky cake. I think it gives a richness and depth of flavor that makes the lemon wacky cake amazing! You can use buttercream or other frostings as well, but this is a great combo.
- Depending on the size and juiciness of the lemons, 3-5 lemons are needed for this recipe.
- Lemon zest can be added to the cake and frosting for extra flavor and color.
- I added 2 drops of yellow food coloring to the cake to make it yellow. Otherwise, it will appear white. You can add as much yellow food coloring as desired or make a white cake. It will still be just as good and lemony.
The leftover cake can be refrigerated for up to a week or frozen for up to three months.
If you want to make your own lemon extract, check this out too.
For more wacky cake ideas, check this out:
Lemon wacky 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
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter, softened
- ¼ cup fresh squeezed lemon juice
- 4 cups powdered sugar
- 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.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 339mgCarbohydrates: 90gFiber: 1gSugar: 72gProtein: 4g
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