This lemon crazy cake is one of the easiest, but super moist cakes you’ll ever make!

Crazy cakes require no eggs, no milk, and no butter!

Perfect for food allergies and tight food budgets!

Plus, when eggs are so expensive, this is a great cake to mix up!

Ingredients Needed for Lemon Crazy 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

Frosting

8 ounces cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup fresh squeezed lemon juice
4 cups powdered sugar

Can You Freeze This Lemon Crazy Cake Recipe?

One reason I love this cake is that you can make this recipe and serve it the same day or freeze for later!

This cake can be frozen for up to three months.

I recommend not freezing the frosting, but baking, cooling, and freezing the cake to stock your freezer!

Tips for Baking the Perfect Lemon Crazy Cake

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.

More Lemon Recipes You’ll Love:

Crazy Lemon Cake

Yield: 9 slices

A super simple lemon cake with frosting that doesn't require eggs or butter! It's super moist and can be made in bulk and frozen for events and special occasions!

Ingredients

FOR THE 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
FOR THE FROSTING:
8 ounces cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup fresh squeezed lemon juice
4 cups powdered sugar

Instructions

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.
HOW TO MAKE 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.

Notes

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.
The leftover cake can be refrigerated for up to a week or frozen for up to three months.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 515Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 339mgCarbohydrates: 90gFiber: 1gSugar: 72gProtein: 4g

Nutrition values are estimates only, and are provided only as a courtesy.