The Original Recipe! The EASIEST Lemon Cake made with no eggs, no milk and no butter! Also known as Crazy Cake, Wacky Cake and Depression Cake, this super moist lemon cake is budget friendly, made with ingredients right from the pantry. You won't believe how delicious this cake is! No Bowls, No Mixers, Egg-Free, Dairy-Free, Vegan. 45 Minute from scratch cake!
Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
Mix the first 5 dry ingredients in a greased 8″ square baking pan, mix well.
Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla and lemon extracts in the other, and the canola oil in the third larger depression. Pour water over all. Mix well until smooth.
Bake on the middle rack of the 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), or dust with powdered sugar. Enjoy!
Notes
This cake is wonderful with a simple dusting of powdered sugar, or top with your favorite frosting.
The cake does not need to be kept refrigerated if it’s not frosted. Cover and it will last 3 days. If it is frosted, it will need to be kept refrigerated. Cover and refrigerate for up to 6 days.
If you don’t want to mix this in the baking dish, you can combine all the ingredients in a bowl, then pour the batter in to a greased 8-inch square baking dish.
You can sub canola oil with vegetable oil
You can sub white vinegar with apple cider vinegar.