Ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon almond extract
1/4 cup fresh lemon juice
3/4 cup cold water
1/2 cup granulated sugar
2 tablespoons water
2 teaspoons water
1/8 teaspoon cream of tartar
1 pinch salt
1 egg whites
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
Directions:
Preheat oven to 350F.
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!
Servings: 16
Time preparation: 20 min.
Time total: 60 min.