Wacky Lemon Cake With 7-Minute Lemon Frosting
photo by pcskinner
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
16
ingredients
-
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
- 0.61 ml cream of tartar
- 0.25 ml salt
- 1 egg white
- 2.46 ml lemon extract
- 1.23 ml almond extract
directions
- 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.
- Enjoy!
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Reviews
-
I was disappointed. The cake texture was heavy, and the crumb was strange. I made cupcakes, and they sagged in the middle Taking the advice of commenters, I replaced almond extract with lemon, so it was lemony, but it was still kind of blah. I did not like the icing at all. It's really just a meringue and it is overly sweet and raw tasting.
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