Ingredients
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1 1/2 cups flour
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1 cup sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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6 tablespoons vegetable oil
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1 tablespoon vinegar
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1 teaspoon almond extract
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1/4 cup fresh lemon juice
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3/4 cup cold water
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1/2 cup granulated sugar
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2 tablespoons water
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2 teaspoons water
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1 egg white
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1/8 teaspoon cream of tartar
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1 pinch salt
Instructions
- 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!