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Lemon Crazy Cake – No Eggs, Milk or Butter

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This week I am sharing another Crazy Cake recipe, Lemon Crazy Cake – no eggs, milk or butter.  

CRAZY CAKE, also known as Wacky Cake & Depression Cake – No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It’s darn good cake!

 

 
I still cannot believe the amount of visits for these cakes since my first share of the Chocolate Crazy Cake last month. I absolutely love reading all the stories and comments shared on this Depression era recipe. Crazy Cake, also known as Wacky Cake, Vinegar &  Oil Cake, Depression Cake and many more names, is loved by so many.  I am thrilled that people who lost this recipe, found it again. And I am so happy people stumbled on this recipe for family and friends that suffer from egg and dairy allergies.  Everyone should be able eat real cake!  


You can learn more about the cake here, in my first post for Chocolate Crazy Cake. Since first posting the Chocolate Crazy Cake, I’ve added new flavors and a few mug cake versions too – you can check them all out by clicking the photo below:






Today I finally made a Lemon Crazy Cake.  It only took two attempts to get it perfect! The first try, I used fresh lemon juice in the water…it tasted delicious, was super moist, but was a little flat in the center.  The second try I added lemon zest and lemon extract….ding, ding, ding, ding…winner!!!
 

 

Lemon Crazy/Wacky Cake 

Ingredients

  • 1 1/2 Cups flour + 3 Tablespoons (all-purpose)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp lemon zest
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure lemon extract
  • 5 Tbsp. vegetable oil 
  • 1 Cup water 
Directions
Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan, starting with the flour first.  Mix well. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean. Cool.  Top with your favorite frosting ( I used vanilla for this lemon cake).  Enjoy!

Frosting Recipes
Vegan Fluffy Buttercream frosting
Vanilla Buttercream Frosting (contains dairy)


Tips:
You can double this recipe, just use a 9×13 baking pan.  


You can add more lemon zest for a stronger lemon taste, or use lemon frosting or a lemon glaze.  


You can also mix the batter in a bowl for neater, easier mixing.  Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.  Don’t forget to grease you pan. Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful!  “Yes it is yummy and very moist. It even works with gf flour mixes!”

Thanks for stopping by!
Cheers!
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Comments

  1. My mom and I tried the chocolate flavor just this week. It was WONDERFUL! We made another one the next day for my work, BIG hit. We added a little more water and 1 more Tbsp of oil. Worked out great and was even moister. Thank YOU SO much for this receipt!! We are going to try two other flavors today. I can’t wait!!

    Reply

  2. I am making this right now…in the oven as I type! I made a few changes to fit what I have on hand….I cut the sugar to 1/2 cup as I wanted to use a Sour Mix that I made with Oranges, Lemons and Limes that I had that were on the verge of not being usable…mixed with a Simple Syrup (so didn’t need the full amount of sugar). I used 1/2 Tbsp. Orange Peel (dry) in place of the Lemon Zest and 1 cup of the Sour Mix instead of any water. If it tastes even 1/2 as good baked as it did before I put it in…Oh My! Gonna put on a glaze of powdered sugar, sour mix, and a bit of lemon extract and lemon juice after it cools just a bit from the oven….no more icing than that.

    Reply

  3. Just made it this afternoon, with some changes because I had the urge for lemon cake NOW!! so…what I did:
    1 cup oat flour
    1/2 cup + 3 TBS BRM 1:1 gluten-free flour (blue label)
    added a little less than 1/2 cup unsweetened coconut flakes
    1/2 cup sugar (because the other recipe I made from here was super sweet to me)
    for liquid: little less than 1/2 cup lemon juice with pulp AND a little more than 1/2 cup of water
    1 TBS + 1.5 tsp lemon zest
    let sit in bowl and then in pan for a min or two, tap pan a few times to get rid of larger air bubbles

    baked at 350 in a 8" round cake tin lined with greased paper, and enough batter left over to make 3 cupcakes (baked for about 15 min)

    glazed w mix of 2 TBS icing sugar and about 1 TBS of lemon juice so that it's very tart!! glaze warm cake… enjoy!

    Thanks so much for the recipe! And so glad to read the tips from other readers, too.

    Reply

  4. I have made the chocolate version numerous times – it's perfect when you want a fast homemade treat. Today is the first time to try the lemon version and it's in the oven right now. I swear, if it tastes as good as it smells it might just be good enough to turn this "chocoholic" into a "lemonoholic" lol. What I did to get a tiny bit of a lemon flavor boost is switch out the vinegar with a teaspoon of lemon juice, since it just needs an acid to work properly. I would recommend this cake to anyone, first time baker or long time baker!

    Reply

  5. I made this cake today. I followed the recipe to a tee OMG !!! delis!! I'm going to try the Lemon cake tomorrow for my husband.. The chocolate was for my sister *smiles* shes a chocolate nut. Thank you so much for recipes

    Reply

  6. Hi, I don't have lemon extract. Can I replace vinegar with lemon juice instead for the flavour? If yes, how much of the juice will I need? Do I still need to use the vanilla extract if I do that? Thank you so much.

    Reply

  8. Made this today and added a Tablespoon of Poppy seeds because who doesnt love poppy and lemon together and it was deelish!! Thank you for all the crazy cake variations 🙂 So, thought I would share mine.

    Reply

  9. Hi Sindhu,

    I have never used an airfryer but I did find this great video and I bet you can make a wonderful Lemon Crazy Cake in your airfryer!

    Head here for the video (copy & paste):
    https://www.youtube.com/watch?v=RmWApOFUnrU

    If you have issues with the link, please email me: SweetLittleBluebird@gmail.com.

    Let me know how your cake turns out! I have had so many people make crazy cakes in all sorts of ways around the world – even out doors over a fire and all types of ovens and cooking/baking mechanisms. These are pretty universal cakes with universal ingredients which is why I love them so much and like creating new flavors for people to try. These cakes are also easy to adapt and change for dietary needs – perfect recipe for people who suffer from food allergies… everyone should be able to enjoy delicious cake!

    Happy Baking!

    Reply

  10. Hi, i dont have an oven can i bake this in my airfryer? Can u help me with the temperature and timing for this crazy cake

    Reply

  11. Love this one! Can't cook egg in the house since hubby is deathly allergic, so I've used this lemon-crazy-cake recipe to make cupcakes for my 5 year old … as a test-run for the actual birthday cake! I'm excited to say it's delicious. I've substituted the lemon essence with another 2 tablespoon-full of lemon-zest, so in effect this recipe does well with 3 tablespoons of the zest if you don't have the lemon essence handy 🙂 For the icing I've used a cup of icing sugar, 2 tablespoons coconut oil, table spoon of lemon zest; added water to get the right consistency and turmeric powder to get the yellow colour. Yummy! Thanks so much for the recipe idea.

    Reply

    • no! since theres no egg in this cake, you need the vinegar (because it reacts with baking soda) in order for the cake to rise. if you dont have vinegar, you can use another acid like fresh lemon juice 🙂

      Reply

  14. I was looking for something to serve with tea to my friends and this is IT! Perfect for "almost Spring" and a lite lunch. Thank you so much.

    Reply

  15. I made the Chocolate Wacky Cake, substituted a sugar replacement for the sugar (my husband is diabetic) and OMG it came out so delicious that it did not last long. Now I'll just have to try the lemon cake. I have a friend with diabetes and loves lemon anything so I will have to make this for him. Keep the recipes coming they are wonderful.

    Reply

  16. Hi Niyati – Sorry to hear this. If you followed the recipe exactly, the only thing I can think of is that your baking soda may not be fresh. Do you live in high altitude? The cake will still taste wonderful.

    Reply

  17. Hi Mary,

    I made this cake for a friend who's allergic to dairy and eggs but I'm not sure what went wrong because the cake barely rose – esp when you compare it to you pictures. It's still cooling so I'm not sure how it tastes but I did follow the recipe properly – do you have an idea what may have happened?

    Many thanks in advance,
    Niyati

    Reply

  18. I totally like these recipes, I've already baked the classic one and it was very good, I'll try the rest soon.
    Thank you so very mucho for sharing <3

    Reply

  22. Good morning,
    I was looking at your crazy lemon cake & was wondering do you have a recipe for lemon glaze. I would love to make this cake for a small gathering. Looking forward to anyone who cares to respond.

    Thank you
    Gee

    Reply

  23. Hi, when you used fresh lemon juice in your first attempt, did you reduce the vinegar or increase the baking soda at all? I'm assuming the vinegar is there to react with the baking soda and cause the cake to rise, so I'm wondering if the reason it was a little flat in the center was that the acid/alkaline balance was thrown off… I don't know a ton about food science, though, so I could be totally off base 🙂 Mostly I'm curious because I don't usually have lemon extract on hand, but I have a tree outside and fresh lemon juice most of the year

    Reply

  24. Cyn – You can try all above…it will still be delicious. The only issue you may have is that the cake may sink a little in the middle, but it will still taste good. And you can use apple cider vinegar. Happy Baking! Please let me know how it turns out!

    Reply

  25. I don't have Lemon extract but I do have 2 very large lemons, so I have zest but can I use lemon juice and would it be so bad if I used apple cider vinegar instead of white? really am craving this lemon cake now but have no way to the store!!!

    Reply

  26. I used oat flour and substituted 1/2 cup of vanilla whey protein instead of 1/2 a cup of the flour and it came out AMAZING! THANK you for posting the recipe!! It's SO easy and SO delicious.

    Reply

  27. I made this cake using oat flour and it came out SPECTACULAR! I also substituted 1/2 a cup of vanilla whey protein powder for 1/2 cup flour. Best recipe EVER and SUPER easy! Thank you for posting this!

    Reply

  28. I have not read all the comments, but…. I am a diabetic and will substitute the sugar with Splenda. I also will not use icing. I am hoping this will be a good cake recipe that does not bring my sugar up!

    Reply

  29. Made this with a lemon glaze yesterday, and I'm honestly a little disappointed. Fizzed a lot initially but didn't really rise in the oven – so it came out kind of flattish. Making it in a larger pan would probably result in an overly dense cake that needed too much baking to be fully baked in the centre. Flavour was kind of "meh." I guess we prefer a richer lemon cake – I'll stick to my classic lemon-curd recipe, even though it takes longer. Thanks for sharing it – I bet this would be great for people who can't have eggs or dairy!

    Reply

  31. I have been making the Wacky Chocolate cake for more than 70 years. I never knew there was a lemon version but you can bank on it, I will be making it within the next week. I am a chocoholic with lemon coming in a close second.

    Reply

  32. Just made the Lemon one: made with Cup4Cup gluten free flour; made cupcakes; upped the lemon zest. They look and taste AMAZING. Going to try the chocolate ones next.

    Reply

  33. I had a recipe for Crazy Cake years ago. It was chocolate. But this one you could change into a spice cake by taking out a couple or so ingredients and putting in others. I lost it years ago but would love to find out how and what to change to make it again. I think I lost it in about 1981 when I moved to another state.

    Reply

  34. I am making a 3D house-shaped cake for a house-warming party. Do you think this recipe would stand up to being a free-standing highly vertical cake? thanks!

    Reply

  35. I am making a 3D cake of a house for a house-warming party. Do you think this recipe would stand up to being a free-standing highly vertical cake? Thanks!

    Reply

  36. Thanks for all the different flavor crazy cakes. My Granny used to make me the Wacky Chocolate one back in the 60's when I was a little girl. Now I make them. I look forward to trying all of the different flavors of Crazy cakes and the mug cakes.

    Reply

  37. I've been making crazy cake for years! I amped up the chocolate recipe by using cold coffee instead of the water. (It's a great way to use leftover coffee, just put extra in an airtight container & store in fridge until you bake.) Frost with a basic buttercream frosting, but make a little bit of STRONG instant cappuccino (cooled) to thin it instead of milk. If you can't do dairy you can use powdered sugar, vanilla extract and cold coffee for a glaze. I call it my Mocha Loco Cake! I have also added chocolate or white chocolate chips to the cake batter. Another yummy frosting is to put Andes mints on while still warm enough to melt them and make them spreadable. You can add maraschino cherries to the batter also, but make sure you thoroughly dry the excess juice off them. ENJOY!!

    Reply

  38. Hi, I've made the lemon version twice now with coconut and avocado oils and Pilsbury gluten free flour. Frosted it with raspberry spreadable fruit and sprinkled with coconut flakes. Very moist and sweet, dense. Next time I will add MORE of the lemon extract, as it wasn't quite lemony enough. Gluten free flour mixes are a little grainy, but worth it if you wanna avoid gluten and eat cake!!

    Reply

  42. I've been making this cake for 50 yrs, last week I added 4 very ripe bananas and walnuts with a cream cheese frosting….Amazing!!!!!

    Reply

  43. Thank you for this recipe. I am always looking for egg free recipes for my son. This one is awesome! I did adapt it a bit so that I could add blueberries. It was so moist and really hit the spot without being too harmful to my waist line. 🙂

    Reply

  44. Lemon cake without eggs? Hooray! My daughter is allergic to eggs and since I'm nursing I don't eat them too. And I was soooo badly missing lemon cake, one of my favourites. Thanks for the recipe, I'heading to the store for lemons!

    Reply

  45. Made the lemon cake yesterday. Fast, easy and yummy. Hubby loved it! I used 1/4 cup lemon juice and 3/4 cup water. Cake baked up nice and high. Topped with a lemon glaze. Will try other flavours for sure. Thanks for recipe.

    Reply

  46. Hello! I made the lemon cake yesterday, and it's already half gone. Delicious. I used a lemon from my backyard for the zest. The juice from the lemon made up some of cup of water…there was only about 2 teaspoons. I made a quick lemon glaze for the top. Perfect. Very happy to rediscover these cakes. They're so simple and easy to whip up quickly. PS remember in the 70's-80's the "Snackin' Cakes"? Now we know where they got the idea!

    Reply

  47. Made this cake today and it came out quite dense – I read that the baking time should've maybe been decreased, so I will try that next time I make this cake again. I liked how light the lemon flavour was and it went well with a lemon cream cheese frosting that I made. I made a dairy/egg-free chocolate cake all the time, and this is the first time I've tried a different flavour. I love the recipes on this site – I've made 3 of them already (including this cake), and my family has loved every one of them 🙂

    Reply

  48. I made.the lemon cake for church coffee hour and the chocolate Kahlua for my family. So moist and delicious and perfect for our Lenten coffee hours.

    Reply

  52. Thank you for sharing this recipe. My son loves lemon cake, but has some allergies so this is perfect. Can't wait to make it for him. Thanks.

    Reply

  53. My mother in law got the original (chocolate) Wacky Cake recipe from her kids' Home Ec class. It is a birthday staple in our family. People are always amazed at how good her cakes taste. I can't wait to try lemon!! I'm thinking the first maybe fell flat because lemon is an acid like the vinegar. It is the reaction of the vinegar and baking soda that makes it rise. Adding more acid might have thrown the balance off?

    Reply

  54. I switched the lemon for mandarin. So yum! It doesn't need icing (frosting) but I made a mandarin flavoured icing anyway.

    Reply

  56. Love the idea. Just that mine had a strong vinegar flavor and smell. Can I use some other substitute?
    I put the chocolate one in microwave once, came out quite spongy and soft, but too dry to eat without frosting (also not the most good looking). Have you tried making cupcakes in microwave?

    Reply

  57. Hi, Mary. Every caKe looks divine. I'm surely gona try this asap…have to get all the ingredients…my next family gathering surprise. God bless 😀

    Reply

  59. I want to make my daughter a lemon cake for her birthday cake – she loves yellow and is allergic to dairy and eggs, so this is perfect!! I remember my mom making the chocolate crazy cake when I was a kid – loved it!
    Do you think it would work to double the recipe and bake in 9" round pans?

    Reply

  60. I just made this cake and wanted it to be soy free as well as dairy free. The only other oil I had was olive oil. I was a little worried about using the olive oil because of the strong flavor, but the cake turned out amazing!

    Reply

  64. Well I made the cake yesterday! I was really looking forward to lemon cake…I must of done something wrong because mine did not rise. Anybody for a lemon square!

    Reply

  65. Just wondering….could I use honey as a sweetener instead of sugar? Do you have to decrease the other liquids?

    Reply

  66. Wow does that look good! My SIL fell and shattered her knee cap and is now in a wheel chair for who knows how long. I was looking for some casserole and desert recipe's I could make and take over. This is definitely going to be the first desert. Thanks soo much for sharing.

    Reply

  67. I made this tonight to recipe except I swapped the vinegar for lemon juice with pulp, but I added 3 tsp because I did'nt think the lemon juice would be as acidic as vinegar and I did'nt want to mess with the chemical reaction.

    OH. MY. GOD. This seriously packs a lemony punch!!! The reaction turned out fine and it's still the moistest cake ever. Thanks for the adaptation!!!

    Reply

  69. I love wacky cake! Have been making it (seems like forever) lol. Because of my age this is an old recipe for my family. My mom made home made cakes all the time for me and her recipe book disappeared so it wasn't until recently that I found this recipe. I was wondering how to adapt it for other flavors and do really appreciate your time to try these and post them. I tried my own variation of lemon before I read yours LOL and it came out good but I bet the lemon zest and flavoring is better. I think I did the same thing you did the first time, not sure. I used 1/4 c. lemon juice and the rest water in mine. I also made a lemon drizzle frosting. Can't wait to see what my husband thinks of it. I seriously may never make another full cake mix recipe!! The chocolate is the moistest best chocolate cake I've ever had. Can't wait to try the Spice either.
    Now here is my next adventure, I don't know if you have tried this or not but I am going to substitute half a cup of water for half a cup of cold coffee and see if I get a mocha type flavor. Sounds good to me but it may be horrid lol, I will let you know. Thanks again for all the recipes.

    Reply

    • When I make the chocolate version I always swap out the water for coffee, all of it, it's great! I also use applesauce instead of oil to make it fat free!

      Reply

    • Thanks for posting about using applesauce as that's what I was going to try. My cousin is on a very low fat diet and I'm responsible for desserts at our Easter and Thanksgiving dinners. Did you do any type of frosting?

      Reply

  71. Hi Mary, I made this tonight using GF flour. I also substituted lemon juice for the lemon zest following the Common Ingredient Substitutions website because I didn't have a lemon zester. I'm also using a loaf pan because we've moved and I haven't found my 8" pans yet. The batter seemed thin. Is that alright or do you think I messed something up? I'll try to let you know how it turned out if I haven't buried my head in the snow in shame. 🙂

    Reply

  72. Please post how that turns out. I, too am watching carbs. I also though of adding the stevia and some poppy seeds. A little drizzle of glaze goes a long way. Much more calorie friendly than frosting I would think.

    Reply

  73. I am a low carber and I am going to try your recipe using almond or coconut flour, Stevia and coconut oil in place of the higher carb ingredients.

    Reply

  76. I'm not sure how exactly you mix the ingredience after pouring the water… Do you mix everything at the same time or each depression filled with its own addition separately?

    Reply

    • Mix first 5 dry ingredients in a greased 8" square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts together in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

      Reply

  77. Hi Mary, firstly thanks for this recipe as My Ethiopian maid is currently fasting upto Xmas and does not eat dairy and egg products. So I will try this out tomorrow for her sake. In the meantime, as I am not a baking expert, I am curious to know exactly what purpose do the three depressions in the dry ingredients serve? Does it impact the smoothness or quality of the cake? Thanks dear. (My name is Reshma and I live in Dubai)

    Reply

    • Hi Reshma! Because the cake does not have eggs, milk, butter or any dairy, the depressions help keep ingredients from mixing until they should mix (baking soda and vinegar) – this helps the cake to rise and be soft and yummy. People have said they mix the wet and then the dry…but I like to follow the rules because they have never failed me once! I'm not sure if you read, but there are several other versions/flavors for this cake – you can find them in my recipe section. I hope you enjoy the cake! Thanks so much for stopping by!

      Reply

  79. Would this work with whole wheat flour?
    Would it not work if you mixed all the wet ingredients together & mixed into the dry?

    Reply

    • I've made the chocolate one with only 1 cup all purpose, and 1/2 cup whole wheat flour and it was great. Different, but great. I would imagine using it with these would be ok too, just slightly more noticeable.

      Reply

    • I've made it with 100% whole wheat, turned out great. I also always mix the wet and dry ingredients in separate bowls, mix together, and pour in pan. As long as the wet and dry ingredients are kept separate until the last minute, the details don't matter.

      Reply

  80. I have been eating the chocolate Wacky Cake all my life. I was born in 1946. My mom would make it and let us eat it warm with butter on it. It is still a favorite of my kids, too. It always makes up think of Mom. She used to make the indentations for the ingredients, but as time went buy we stopped doing that. Still tastes the same. It is the best. I'm sure it came from the depression.

    Reply

  81. I tried the crazy chocolate cake… I made them into cup cakes with a chocolate hazelnut frosting. It was delishious… My family couldn't believe the ingredients I used. They loved it… But now I'm tryi g to make a strawberry cake for a family friend. Do you have any suggestions on how to do so? Thanks in advance if you do…

    Reply

  82. I tripled the ingredients because I need to make a three layer cake. It seemed a little runny! I hope it works!

    Reply

  84. The chocolate cake you call crazy cake, we all call "Mix in the pan cake" although I don't make it in the pan, I use a bowl. It has been mine & my family's favorite cake for years! Very moist, but not too sweet. I don't put ANY frosting on it. I am so happy to have the other Lemon & Spice versions now, they will be on my to do list right away! Thank you soooooo much for sharing the other varities! YUM YUM

    Reply

  86. I just made this and used vegetable oil just like the recipe, not melted butter. It came out wonderfully!! My son is allergic to milk, eggs and regular flour (I used gluten free four) It was a winner with him, and he is very picky! thank you much!!

    Reply

  87. I was wondering if it would be alright to sub melted butter for veg. oil as I am out..I wouldn't see how it would hurt, has anyone tried that?

    Reply

  89. Thank you for sharing all of your wacky cake recipes! Until now I was only aware of the Chocolate Wacky Cake, which has been very popular in our home. Thanks to you we can now have some variety. 🙂

    Reply

  90. Love lemon & this looks so easy & good. Just wish you had a printer friendly button to print off copies of your recipes.

    Reply

  91. I saw this on Facebook and thought to myself, "Now here's a cake even a guy can make!" But I have a question that probably only a guy would ask. How do you mix the dry ingredients in a pan that's already been greased? Wouldn't that make some little clumps in the dry ingredients? Inquiring minds wanna know! I'm looking forward to giving this recipe (and the variations you previously posted) a try.

    Reply

    • Hi Jeff,

      Good question! It's a really old recipe, but it works. The mixture does stick to the greased pan, but don't worry about that, just mix it. This cake is not going to win beauty competition, but it's good. As for clumps, I don't have them…well, I have had a few over the years, when I rushed and didn't take the time to mix it well. What some people do is mix the batter in a big bowl (following the same directions), then transfer it to the greased pan. I always mix it right in the baking pan. It's an old recipe, but it works. It always turns out moist despite not having eggs, butter or milk. Chocolate, Lemon & Spiced are my favorites! I hope you like the cake! Thanks so much for the visit and question!

      Reply

  95. I didn't have any lemon zest or lemon extract. 🙁 But I did see that I had orange extract and some fresh oranges. So I substituted the orange for the lemon and substituted the vinegar with lemon juice. I also only used 1/2 tsp of vanilla and added 1/2 tsp of butter extract. I made an orange icing with a bit of butter, powdered sugar, orange zest, dash of salt, orange juice and a tiny bit of orange extract! It all turned out wonderful!) You've got my mouth watering for trying your exact recipe!! Going to go out and get me some lemons! Thank You!

    Reply

  96. I didn't have any lemon zest or lemon extract. 🙁 But I did see that I had orange extract and some fresh oranges. So I substituted the orange for the lemon and substituted the vinegar with lemon juice. I also only used 1/2 tsp of vanilla and added 1/2 tsp of butter extract. I made an orange icing with a bit of butter, powdered sugar, orange zest, dash of salt, orange juice and a tiny bit of orange extract! It all turned out wonderful!) You've got my mouth watering for trying your exact recipe!! Going to go out and get me some lemons! Thank You!

    Reply

    • Naaah, she only changed up the extract. Officially, that would be an orange cake, but unofficially, I'd call it delicious! All the main structural components are there, just a flavor shift.

      Go Jen!! 🙂

      Reply

  100. I love lemon and this looks perfect and whacky! 🙂

    We are having a Cookie Party this week for Foodie Friends Friday. Would love for you to come over with a cookie recipe or two to link up with us!

    Reply

  105. I shouldn't have read this just before bed. Now, all I can think about is having a piece of lemon cake! How wonderful that your recipes are such a success.

    Reply

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