After the successful chocolate crazy cake attempt, my good friend Johanna sent me a link to try the lemon version of this crazy cake. Without any eggs, butter, and milk I wondered if this cake will live up to her dark counterpart? Instead of using poppy seeds, I substituted them with chia seeds and they turned out beautifully and very fluffy! Even my grandma was impressed by the texture and taste. It had a lovely caramelized texture and was a simple honey sponge cake actually with a lemon touch!
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar (I used brown sugar)
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp lemon zest
1 tsp. white vinegar
1 tsp. pure vanilla extract
1 tsp. pure lemon extract (I used juice from one fresh lemon)
1/4 cup of chia seeds
5 Tbsp. vegetable oil
1 Cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan, starting with the flour first. Mix well. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla and lemon extracts in the other, and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting ( I used vanilla for this lemon cake). Enjoy
Tip – You can double this recipe, just use a 9×13 baking pan.
– You can add more lemon zest for a stronger lemon taste, or use
lemon frosting or a lemon glaze.