Prep 20 mins
Cook 40 mins
If you haven't heard of or made "wacky cake" before, don't let the strange combo of ingredients scare you away. Trust me, it will be one of the most moist and delicious cakes you'll ever have! Unlike traditional wacky cake, this recipe makes a wonderful and refreshing lemon cake rather than a chocolate cake. Personally, I think it's the perfect summer dessert!
Wacky Lemon Cake
- 354.88 ml flour
- 236.59 ml sugar
- 4.92 ml baking soda
- 2.46 ml salt
- 88.74 ml vegetable oil
- 14.79 ml vinegar
- 4.92 ml almond extract
- 59.14 ml fresh lemon juice
- 177.44 ml cold water
7-Minute Lemon Frosting
- 118.29 ml granulated sugar
- 29.58 ml water
- 9.85 ml water
- 0.59 ml cream of tartar
- 0.25 ml salt
- 1 egg white
- 2.46 ml lemon extract
- 1.23 ml almond extract
- Preheat oven to 350°.
- Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
- Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
- Pour cold lemon juice and water over everything.
- Mix all ingredients thoroughly (do not beat).
- Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
- Cool completely.
- Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
- Bring to boil, stirring until sugar dissolves.
- While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
- Continue beating until stiff peaks form (about 7 minutes).
- Beat in extracts.
- Smooth frosting over cooled wacky lemon cake.
I made cupcakes with this recipe using the zest of one whole lemon and lemon extract instead of almond. It makes 12 nicely rounded cupcakes bake at 350 for only 25 min.Nice and moist and lemon-y....picture added above.
This cake was not a big hit in my house. The cake was a bit heavy not the kind of cake we prefer to eat. The frosting was ok but nothing special. It was fun mixing the batter and watching the chemistry of the ingredients as they were mixed. Made for PAC, Spring 2009
I tried this with lime juice (have a ton of limes from my trees) and it wasn't 'limey' enough. I add more lime next time plus some zest. Texture was good, easy recipe. I'll retry it.