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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 cup |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| vegetable oil: 6 Tbl |
| distilled vinegar: 1 Tbl |
| almond extract: 1 tsp |
| lemon juice: 1/4 cup (fresh) |
| water: 3/4 cup (cold) |
| granulated sugar: 1/2 cup |
| water: 2 Tbl |
| water: 2 tsp |
| cream of tartar: 1/8 tsp |
| salt: 1 dash |
| eggs: 1 (white) |
| lemon extract: 1/2 tsp |
| almond extract: 1/4 tsp |
Wacky Lemon Cake With 7-Minute Lemon Frosting
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- 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!