Name: Lemon Crazy Cake – Sweet Easy Recipes Without Eggs or Fuss
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 5 tablespoons vegetable oil; 1 cup cold water

Jump to Recipe

This lemon crazy cake skips the eggs, milk, and butter—but somehow ends up tasting like sunshine in a pan. I first tried this during a pantry challenge (you know, one of those ‘let’s see what we can do with almost nothing’ weeks), and I’ve never looked back. If you’re into sweet easy recipes or need something quick without running to the store, this one’s for you. There’s no creaming, no beating—just stir it up in one bowl, pop it in the oven, and wait for your kitchen to start smelling like lemon drops. It’s a fun one to make with kids, and yes, it’s even vegan. I mean, who knew a cake without eggs could be this good? Whether you’re baking for a weeknight treat or need a solid contender for brunch or a potluck, this recipe checks all the boxes. Bonus points: it even holds up well overnight (if there are leftovers).

1) Key Takeaways
2) Easy Lemon Crazy Cake Recipe
3) Ingredients for Lemon Crazy Cake
4) How to Make Lemon Crazy Cake
5) Tips for Making Lemon Crazy Cake
6) Making Lemon Crazy Cake Ahead of Time
7) Storing Leftover Lemon Crazy Cake
8) Try these Desserts next!
9) Lemon Crazy Cake
10) Nutrition

1) Key Takeaways

This is a sweet easy recipe made without eggs or dairy
It comes together in one bowl with pantry ingredients
The lemon flavor is fresh and bright without being overpowering
Perfect for vegans, dairy-free diets, or last-minute baking

2) Easy Lemon Crazy Cake Recipe

This lemon crazy cake is one of those sweet easy recipes you keep in your back pocket for when things feel chaotic. No eggs, no butter, no milk—and yet, it bakes up soft, fluffy, and full of citrusy charm. I stumbled onto this idea during one of those clean-out-the-pantry days, and now it’s my go-to when I want something bright and homemade with zero fuss.

You mix everything directly in the pan, which means less cleanup and more time for coffee or watching the oven like it owes you rent. What really makes this cake special is how it still hits all the right dessert notes without the usual suspects. You’d never guess it’s vegan. That zing from the lemon zest, balanced by sugar and a hint of vanilla, wakes up the senses without knocking them over.

If you’re on the lookout for quick and easy recipes that work for almost anyone, you’ve just found a keeper. It belongs in your rotation, your recipe box, and probably your next brunch lineup.

3) Ingredients for Lemon Crazy Cake

All-purpose flour: The sturdy base of the cake. Keeps things tender but holds the structure so it doesn’t fall apart when you slice it.

Granulated sugar: Adds just the right level of sweetness. You’ll want that contrast to the tart lemon juice.

Baking soda: This helps it rise. No eggs? No problem—baking soda paired with vinegar gets the job done beautifully.

Salt: A small amount does big work here. It brings balance and rounds out the sweetness.

White vinegar: Not just for salads. When mixed with baking soda, it activates lift in the cake, giving it airiness.

Vanilla extract: Softens the sharper lemon tones. Adds warmth in the background that’s hard to put your finger on but makes a difference.

Lemon juice: This is where the bold, citrus kick comes in. Use fresh if you can.

Lemon zest: A little zest goes a long way to amplify the lemon flavor without making it sour.

Vegetable oil: Keeps the cake moist and rich. It blends right into the batter like a charm.

Cold water: Binds everything together and activates the baking soda for that final rise.

4) How to Make Lemon Crazy Cake

Step 1. Preheat your oven to 350°F. No need to grease the pan. You’ll be mixing everything right in there, which is part of the magic.

Step 2. Add flour, sugar, baking soda, and salt directly into the baking pan. Give it a quick stir to blend them. No need for precision, just make sure the dry stuff is evenly spread.

Step 3. Make three small wells in the dry mix. Pour vinegar in one, vanilla in another, and the oil in the third. Scatter lemon juice and zest over the top.

Step 4. Pour cold water over everything and stir until you get a smooth batter. Use a fork or spoon. No electric mixer needed.

Step 5. Bake for about 35 minutes. You’ll know it’s done when a toothpick comes out clean. Let it cool on the counter before slicing.

Step 6. Dust with powdered sugar if you want, or drizzle with a simple lemon glaze for extra zing.

5) Tips for Making Lemon Crazy Cake

Use fresh lemon juice and zest if you can. Bottled juice will work, but the real stuff brings out that classic citrus note. That’s what makes this one of those sweet easy recipes people talk about after the first bite.

Don’t overmix. A few lumps in the batter won’t hurt. You’re aiming for combined, not whipped into oblivion. This isn’t a meringue situation. Keep it simple.

Want a more tender crumb? Sift the dry ingredients first. It adds an extra minute of prep but makes the texture softer, especially if you’re serving it without glaze.

6) Making Lemon Crazy Cake Ahead of Time

This cake is kind of perfect for making ahead. You can bake it in the evening, let it cool, cover it, and it’ll be ready to go the next day. It stays soft, and the flavor deepens slightly after resting overnight.

If you’re planning a gathering or brunch, this is a no-stress option. You don’t need to frost it. A quick dusting of sugar or a swipe of glaze just before serving makes it feel fresh again. That’s the beauty of quick and easy recipes that don’t rely on last-minute scrambling.

Just avoid slicing too far ahead. The edges can dry out if they sit uncovered too long.

7) Storing Leftover Lemon Crazy Cake

Got leftovers? Wrap the cooled cake in plastic wrap or pop it in an airtight container. It’ll stay good for up to 4 days on the counter. For longer storage, toss it in the fridge.

If you do refrigerate, warm individual slices in the microwave for about 10 seconds. The texture softens right up and the lemon scent gets a little boost. It’s worth the extra step.

This is one of those sweet easy recipes that’s surprisingly low-maintenance even after baking. That’s why I keep coming back to it.

8) Try these Desserts next!

9) Lemon Crazy Cake