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).