Wacky Lemon Cake with 7 Minute Lemon Frosting
Brighten your dessert table with the irresistible Wacky Lemon Cake featuring 7-Minute Lemon Frosting—a citrusy masterpiece that's as simple as it is delicious. This vegan-friendly, one-bowl cake is crafted without eggs or dairy, yet delivers a moist and tangy profile thanks to fresh lemon juice and a clever combination of vinegar and baking soda. Topped with a glossy, cloud-like frosting whipped to perfection over simmering water, this cake truly stands out as a refreshing twist on classic lemon desserts. Ideal for summer gatherings or any occasion in need of a zesty pick-me-up, this easy-to-follow recipe ensures both flavor and fun. A burst of lemon freshness in every bite awaits!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Water
- 2 tablespoons Lemon juice (freshly squeezed)
- 5 tablespoons Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Vinegar (white or apple cider)
- 1.5 cups Granulated sugar (for frosting)
- 2 Egg whites
- 0.25 teaspoon Cream of tartar
- 0.25 cup Water (for frosting)
- 1 tablespoon Lemon juice (freshly squeezed, for frosting)
- 1 teaspoon Lemon zest (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan or line it with parchment paper for easy release.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
Create three small wells in the dry mixture. In one well, pour the lemon juice. In the second well, pour the vegetable oil. In the third well, pour the vinegar.
Pour the water and vanilla extract over the entire mixture. Using a whisk or a spatula, stir until the batter is smooth and no dry streaks remain.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the 7-minute frosting. In a heatproof bowl, combine granulated sugar, egg whites, cream of tartar, and water.
Place the bowl over a saucepan with simmering water, ensuring the bottom of the bowl does not touch the water. Beat the mixture with a hand mixer on low speed for 1 minute to combine.
Increase the mixer speed to high and beat continuously for 7 minutes, or until the frosting is glossy and forms stiff peaks.
Remove the bowl from the heat and immediately mix in the lemon juice and zest, stirring until smooth.
Once the cake has cooled completely, spread the 7-minute lemon frosting evenly over the top and sides of the cake using an offset spatula.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 643.8 g | 234% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 502.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
