Tuesday, April 9, 2013

Tried & True Tuesday ~ Lemon Crazy/Wacky Cake

Welcome to Tried & True Tuesday.  This week I am sharing another Crazy Cake recipe, Lemon Crazy Cake - no eggs, milk or butter.  

I still cannot believe the amount of visits for these cakes, almost 386,000 views 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 many more names, is beloved by 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:

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 Recipe:

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!

Tips:
You can double this recipe, just use a 9x13 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!

54 comments:

  1. I love lemon so this is my kind of cake. looks so pretty too with the lemon zest in there!

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  2. 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.

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  3. Oh my !!! I need me some of that lemon cake!!!! I will make this next - yum!!!

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  4. Mary!!! I'm making this for Sam tonight!! Okay...I'm really making it for me, but don't tell!!

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  5. Anything lemon sounds good to me. What a perfect flavor for spring! I still haven't made crazy cake but I have them all pinned for when I need some cake :) Can't wait to try this!!

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  6. 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!

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  7. In the oven now. Hubby's favorite:Lemon anything. Putting a lemon glaze on it.

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  8. Just made this... although I didn't have lemon extract so I substituted almond... it was AMAZING :)

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  9. 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!

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  10. 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!

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  11. Fabulous idea! Gotta LOVE Wacky Cakes! Thanks much for sharing at Weekend Potluck...please come back soon.

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  12. This looks and sounds WONDERFUL! Would you please share this on my Wonderful Wednesday Blog Hop? It is still up now or you can wait till next week but do share it, OK?

    New follower here, BTW.
    Blessings,
    Sinea
    Ducks ‘n a Row

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  13. yummy! Looks awesome! I make an Applesauce Cake that has no eggs. Easy and delicious! :)

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  14. 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.

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    1. 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!

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

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    1. Thank you for the sweet comment. I have a print recipe link, you must have missed it - it's right above the ingredients.

      Here is the link:

      https://sites.google.com/site/sweetlittlebluebird/lemon-crazy-wacky-cake-recipe

      Hope you have a great weekend!

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  16. 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. :)

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  17. I am wondering if this could be made with Almond flavoring as well??

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  18. 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?

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  19. 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!!

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  20. I was wondering if I can make this recipe in the form of cupcakes? Will try tonight!

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  21. 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

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  22. My kids were raised on Wacky Cakes. I can't wait to try this version. Thanks.

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

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  24. 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...

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  25. 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.

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

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    1. 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.

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  27. Can you subsitute the sugar for anything? (That u have tried with this recipie?)

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    1. Hi Jesse! I replied to your message but it's not here. ??? I have never used anything but sugar. I have read that others have used artificial sugar and it turned out. Maybe one day I'll give it a try and let you know!

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  28. 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)

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    1. 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!

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  29. 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?

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    1. 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.

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    2. So you do mix EEVERYTHING together after you add the water?

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  30. I made the chocolate today .. it was so good (and I'm not a chocolate cake girl) ... I wondered if there were other options .. going to try the lemon!!

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  32. Oh. My. Goodness!!!!
    I am making a Wacky Cake every week, forever.

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  33. 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.

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    1. Please post how that turns out. Thanks.

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  34. 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.

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  35. 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. :)

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  36. So you mix EVERYTHING together after you pour the water over it?

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    1. Be sure to mix your dry ingredients first! - then make the depressions and add the wet ingredients - then pour water over top and mix it all together!

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  37. 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.

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  38. This is in the oven now... doubled the recipe. Exchanged Coconut Oil for Vegetable oil. Smells so good!

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  39. 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!!!

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  40. 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.

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  41. Kitty in MichiganApril 13, 2014 at 7:12 AM

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

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