Lemon Depression Cake Recipe
Related: 13 Items They Made During the Great Depression (But We Pay for Now)
Ingredients
1 1/2 cups all-purpose flour + 3 tablespoons
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon zest
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
5 tablespoon vegetable oil
1 cup water
Frosting
7 cups of powdered sugar
1 Tablespoon Lemon Juice
Pinch salt
2 Tablespoon whipping cream
Related: Great Depression Cooking Tips That Will Save You Money
Directions
Preheat oven to 350 degrees F.
Mix the 1 1/2 cups flour, white sugar, baking soda, salt, and lemon zest in a greased 8″ square baking pan, starting with the flour first. Mix well.
Related: Cinnamon Toast Crunch Shooters Dessert Drink
Whip the butter for a good 3-5 minutes.
Add the lemon juice and the pinch of salt then mix.
Start adding the powdered sugar a cup at a time until all sugar is mixed in.
Drizzle in half of that whipping cream. Then check the consistency. Use your judgment on adding the rest of the whipping cream. Get the consistency you like.
Keep whipping the frosting for another 2-4 minutes.
Use a pastry bag and a decorating tip to frost (or a ziplock bag and cut the tip-off).
Related: Water Pie Recipe
Lemon Depression Cake Recipe
A moist dairy-free lemon cake made from ingredients already in your pantry.
Ingredients
- For the Cake
- 1 1/2 cups all-purpose flour + 3 tablespoons
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 5 tablespoon vegetable oil
- 1 cup water
- For the Frosting
- 2 sticks unsalted butter, Room Temp
- 7 cups of powdered sugar
- 1 Tablespoon Lemon Juice
- Pinch salt
- 2 Tablespoon whipping cream
Instructions
Directions
- Preheat oven to 350 degrees F.
- Mix the 1 1/2 cups flour, white sugar, baking soda, salt, and lemon zest in a greased 8" square baking pan, starting with the flour first. Mix well.
- Make 3 depressions in dry ingredients, one large and 2 small.
- Pour vinegar in one of the smaller depressions, the vanilla and lemon extracts in the other small depression, and the vegetable oil in the third, larger depression.
- Pour water all over.
- Mix well until smooth. Bake on the middle rack of oven for 35 minutes. Check a with a toothpick to make sure it comes out clean. Let cake cool, then frost.
Frosting Directions
- Whip the butter for a good 3-5 minutes.
- Add the lemon juice and the pinch of salt then mix.
- Start adding the powdered sugar a cup at a time until all sugar is mixed in.
- Drizzle in half of that whipping cream. Then check the consistency. Use your judgment on adding the rest of the whipping cream. Get the consistency you like.
- Keep whipping the frosting for another 2-4 minutes.
- Use a pastry bag and a decorating tip to frost (or a ziplock bag and cut the tip off).
Nutrition Information
Yield
9Serving Size
1 gramsAmount Per Serving Calories 803Total Fat 31gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 15gCholesterol 63mgSodium 308mgCarbohydrates 131gFiber 1gSugar 112gProtein 3g
my butter doesn’t mix like that