Easy Lemon Cake Without Scales – Soft, Moist & Ready in Minutes
This easy lemon cake without scales is wonderfully soft, moist, and bursting with fresh lemon flavor. Best of all, the main ingredients are measured using cups, so you don’t need a kitchen scale to prepare it.
Fresh lemon zest and juice give the cake a bright, refreshing aroma, while crunchy walnuts and chocolate chips add extra texture and richness. The batter takes only a few minutes to prepare using simple ingredients you probably already have in your kitchen.
Whether you’re looking for a cake in 5 minutes, cake without scales, easy lemon cake, moist lemon cake, walnut cake, or simple homemade cake, this recipe is a delicious choice.
Perfect with coffee or tea, for family gatherings, unexpected guests, or whenever you’re craving an easy homemade dessert. 🍋🍰
Ingredients
For the Lemon Cake
- 3 large eggs
- A pinch of salt
- 1 teaspoon vanilla sugar or vanilla extract
- 1 cup sugar
- 1 cup sunflower oil
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Grated zest of 1 lemon
- Juice of 1 lemon
- 20 walnut halves
- 3 tablespoons chocolate chips
For Garnish
- Powdered sugar, for dusting
Equipment
- 22 cm (8.6-inch) springform pan
- Parchment paper
- Large mixing bowl
- Electric mixer
Instructions
1. Prepare the Baking Pan
Preheat your oven to 180°C (356°F).
Lightly grease a 22 cm (8.6-inch) springform pan with butter.
Line the bottom with parchment paper. The butter helps keep the parchment securely in place while you pour in the batter.
Set the prepared pan aside.
2. Beat the Eggs and Sugar
Place 3 eggs in a large mixing bowl.
Add a pinch of salt, vanilla sugar or vanilla extract, and 1 cup sugar.
Beat with an electric mixer for approximately 2–3 minutes, until the mixture becomes pale, creamy, and slightly fluffy.
Beating the eggs well at this stage helps give the finished cake its light and soft texture.
3. Add the Oil and Milk
Pour in 1 cup sunflower oil and 1 cup milk.
Mix briefly until everything is evenly combined.
4. Add the Flour
Add 2 cups all-purpose flour in two separate additions.
Mix gently after the first addition before adding the remaining flour. Adding it gradually helps create a smoother batter with fewer lumps.
Add 1 tablespoon baking powder and mix until the batter is smooth.
Avoid unnecessary overmixing once the flour has been incorporated.
5. Add the Fresh Lemon
Finely grate the zest of 1 lemon and add it to the batter.
Squeeze in the juice of the same lemon.
Gently mix until the lemon zest and juice are evenly distributed throughout the batter.
Fresh lemon gives this simple cake its wonderfully bright and aromatic flavor.
6. Transfer to the Pan
Pour the batter into the prepared springform pan.
Gently spread the surface so the batter is evenly distributed.
7. Add the Walnuts and Chocolate
Arrange approximately 20 walnut halves over the top of the cake.
Sprinkle 3 tablespoons chocolate chips evenly across the surface.
The walnuts provide a pleasant crunch, while the small pieces of chocolate add pockets of sweetness that pair beautifully with the fresh lemon flavor.
8. Bake
Place the cake in the preheated oven and bake at 180°C (356°F) for approximately 40–50 minutes.
Because ovens can vary, begin checking the cake after about 40 minutes.
Insert a toothpick into the center. If it comes out clean or with only a few moist crumbs attached, the cake is ready.
Avoid overbaking, as this can make the cake drier.
9. Cool
Remove the lemon cake from the oven and allow it to cool in the pan for approximately 10–15 minutes.
Carefully release the springform pan and transfer the cake to a wire rack to continue cooling.
10. Garnish and Serve
Once the cake has cooled, lightly dust the top with powdered sugar.
Slice and serve at room temperature or slightly warm.
The combination of fluffy lemon cake, crunchy walnuts, chocolate pieces, and powdered sugar makes every slice delicious.
Tips for the Best Lemon Cake
Use fresh lemon: Freshly grated zest provides much more aroma than bottled lemon flavoring.
Beat the eggs thoroughly: The initial 2–3 minutes of mixing helps incorporate air and contributes to a lighter cake.
Add the flour gradually: Adding it in two stages makes it easier to create a smooth batter.
Don’t overmix: Once the flour has been incorporated, mix only until the batter is smooth.
Measure consistently: Because this is a no-scale recipe, use the same measuring cup throughout the recipe.
Check after 40 minutes: Baking times vary between ovens, so use a toothpick to determine when your cake is ready.
Serving Suggestions
This moist lemon cake pairs wonderfully with:
- Coffee
- Black tea
- Herbal tea
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Fresh fruit
It’s simple enough for everyday baking but attractive enough to serve to guests or at family gatherings.
Storage
Allow the cake to cool completely before storing.
Keep it covered or in an airtight container at room temperature for approximately 2 days.
For longer storage, refrigerate the cake for up to 3–4 days. Allow refrigerated slices to come closer to room temperature before serving for a softer texture.
Why You’ll Love This Easy Lemon Cake
This recipe combines the convenience of a cake without scales with the fresh flavor of a classic homemade lemon cake.
The batter takes only a few minutes to prepare, and all the main ingredients can be measured using an ordinary cup. Fresh lemon gives the cake its fragrant citrus character, while walnuts provide crunch and chocolate chips add an indulgent finishing touch.
Soft, moist, aromatic, and incredibly simple, this easy lemon cake with walnuts and chocolate chips is perfect when you want a homemade dessert without complicated measurements or preparation.
Bake it once, and it may quickly become one of your favorite easy cake recipes. 🍋✨
Enjoy!