Lemon Bliss Wacky Cake with Whipped 7-Minute Frosting
Discover the joyful flavors of summer with this delightful Lemon Bliss Wacky Cake, featuring a light, moist texture that's packed with vibrant lemon flavor. Enhanced by a unique combination of simple ingredients, this cake allows you to indulge without the fuss of traditional baking. Completed with a fluffy 7-minute frosting that adds a silky finish, this dessert is perfect for gatherings, picnics, or any warm-weather celebration. Whether you have it after dinner or as a midday treat, this cake is sure to brighten your day and leave your taste buds dancing!
N/A
Servings
162.5
Calories
17
Ingredients
Ingredients
flour
1.5 cups (sifted)
sugar
1 cup (granulated)
baking soda
1 teaspoon
salt
1/2 teaspoon
vegetable oil
6 tablespoons
vinegar
1 tablespoon
almond extract
1 teaspoon
fresh lemon juice
1/4 cup
cold water
3/4 cup
granulated sugar
1/2 cup
water
2 tablespoons
water
2 teaspoons
cream of tartar
1/8 teaspoon
salt
1 pinch
egg white
1
lemon extract
1/2 teaspoon
almond extract
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
In an 8 x 8-inch baking pan, sift together the flour, sugar, baking soda, and salt until well combined.
3
Make three small wells in the dry mixture. Pour the vinegar into the first well, vegetable oil into the second, and almond extract into the third.
4
Gently mix the fresh lemon juice and cold water together, then pour this mixture evenly over the dry ingredients and the wells.
5
Using a fork or a whisk, mix all the ingredients thoroughly to ensure no lumps remain. Avoid overmixing.
6
Bake the cake in the same pan for approximately 35 minutes or until the center springs back when touched.
7
Allow the cake to cool completely in the pan on a wire rack before frosting.
8
For the frosting, combine the granulated sugar, 2 tablespoons of water, cream of tartar, and a pinch of salt in a saucepan over medium heat.
9
Bring the mixture to a boil, stirring continuously until the sugar fully dissolves.
10
While the sugar syrup is heating, place the egg white in a mixing bowl. Once the syrup reaches a boil, and without stopping the mixing, very slowly drizzle the hot syrup into the egg white.
11
Continue to beat the mixture for about 7 minutes, or until stiff peaks form.
12
Finally, gently fold in the lemon and almond extracts into the frosting.
13
Spread the fluffy frosting generously over the cooled lemon cake, allowing it to spill slightly over the edges for a beautiful finish.
14
Slice, serve, and savor each refreshing bite of this Lemon Bliss Wacky Cake!
Nutrition Information
0.5g
Fat
15g
Carbs
0.125g
Protein
0.06g
Fiber
2.13g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon Bliss Wacky Cake?
It is a light and moist cake with a vibrant lemon flavor that uses a unique one-pan mixing method traditionally known as a 'wacky cake' because it does not require eggs or butter in the batter.
Is this cake recipe dairy-free?
Yes, both the cake and the whipped 7-minute frosting are dairy-free as they use vegetable oil and egg whites instead of butter or milk.
Is the Lemon Bliss Wacky Cake vegan?
The cake base itself is vegan, but the 7-minute frosting contains an egg white, making the complete dessert vegetarian but not vegan.
What size pan is needed for this recipe?
You should use an 8 x 8-inch baking pan.
What is the oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How do I mix the dry ingredients?
Sift together the flour, sugar, baking soda, and salt directly into the baking pan until well combined.
What are the 'three wells' mentioned in the instructions?
They are small indentations made in the dry flour mixture to hold the vinegar, vegetable oil, and almond extract separately before the liquid is added.
What goes into each of the three wells?
Pour the vinegar into the first well, the vegetable oil into the second, and the almond extract into the third.
What liquid mixture is poured over the dry ingredients?
A combination of 1/4 cup fresh lemon juice and 3/4 cup cold water.
What tool should I use to mix the batter?
You can use a fork or a whisk to mix the ingredients thoroughly in the pan.
How long does the cake need to bake?
The cake bakes for approximately 35 minutes.
How do I know when the cake is finished baking?
The cake is done when the center springs back when touched.
Should the cake be cooled before frosting?
Yes, allow the cake to cool completely in the pan on a wire rack before applying the frosting.
What ingredients are in the whipped 7-minute frosting?
The frosting consists of granulated sugar, water, cream of tartar, salt, an egg white, lemon extract, and almond extract.
How do I make the sugar syrup for the frosting?
Combine sugar, 2 tablespoons of water, cream of tartar, and salt in a saucepan and bring to a boil, stirring until the sugar dissolves.
How do I incorporate the hot syrup into the egg white?
While mixing the egg white, very slowly drizzle the hot syrup into the bowl without stopping the mixer.
How long do I need to beat the frosting?
You need to beat the mixture for approximately 7 minutes until stiff peaks form.
When do I add the lemon and almond extracts to the frosting?
Gently fold the extracts into the frosting after it has reached the stiff peak stage.
How should the frosting be applied to the cake?
Spread it generously over the cooled cake, allowing it to spill slightly over the edges for a decorative finish.
What is the calorie count for a serving of this cake?
Each serving contains approximately 162.5 calories.
How much fat is in this recipe?
This recipe is very low in fat, containing only 0.5g per serving.
How many total ingredients are used in this recipe?
The recipe uses a total of 17 ingredients across the cake and the frosting.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice provides the most vibrant flavor, bottled lemon juice can be used as a substitute if fresh is unavailable.
What is the purpose of cream of tartar in the frosting?
Cream of tartar acts as a stabilizer for the egg whites, helping the frosting maintain its fluffy volume and stiff peaks.
What makes the cake rise if there are no eggs?
The chemical reaction between the vinegar and the baking soda creates carbon dioxide bubbles, which causes the cake to rise.
What are the main flavors in this dessert?
The primary flavors are bright lemon and subtle almond.
Is this cake suitable for outdoor summer events?
Yes, its light texture and refreshing lemon flavor make it ideal for picnics and warm-weather celebrations.
Does the cake batter contain lemon extract?
No, the cake batter uses fresh lemon juice and almond extract, while the lemon extract is reserved for the frosting.
What happens if I overmix the batter?
Overmixing can lead to a tougher texture; you should mix only until no lumps remain.
How much sugar is in the frosting?
The frosting uses 1/2 cup of granulated sugar for the syrup.