Description
A bright and zesty Wacky Lemon Cake made without eggs, butter, or milk fluffy, tangy, and easy to whip up in one bowl.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp lemon zest
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup fresh lemon juice
- 1/2 cup water
- Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
- 1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- 2. In the pan (or a mixing bowl), whisk together flour, sugar, baking soda, salt, and lemon zest.
- 3. Make three wells in the dry mixture: one for oil, one for vinegar, and one for vanilla.
- 4. Pour oil, vinegar, vanilla, lemon juice, and water into the wells and mix until smooth.
- 5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- 6. Cool completely before adding glaze, if desired.
- 7. To make glaze, whisk powdered sugar and lemon juice together until smooth, then drizzle over cooled cake.
Notes
- This cake is naturally vegan and dairy-free.
- For extra lemon flavor, replace the water with more lemon juice or add a bit of lemon extract.
- The cake pairs beautifully with fresh berries or a dollop of coconut whipped cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 22g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: wacky lemon cake, vegan lemon cake, easy lemon dessert