This Grandma’s 5-Minute Lemon Cake is the perfect recipe when you want a soft, moist homemade cake without complicated measuring or preparation. You don’t even need a kitchen scale—just a cup, a mixing bowl, and a few simple everyday ingredients.
Made with yogurt, oil, fresh lemon zest, and lemon juice, this easy cake has a wonderfully light and tender texture with a refreshing citrus flavor. A layer of crumbled cookies and cherry jam adds an extra touch of sweetness and makes this simple Grandma-style cake even more delicious.
The batter takes only about 5 minutes to prepare, making this a great recipe for busy days, unexpected guests, or whenever you want something homemade to enjoy with coffee or tea.
Ingredients
For the Cake
- 3 eggs
- A pinch of salt
- 1 cup sugar
- A little vanilla
- 1 cup vegetable oil
- 1 cup plain yogurt
- Lemon zest, to taste
- Lemon juice, to taste
- 2 cups plain flour
- 1 tablespoon baking powder
For the Topping
- Crumbled cookies, as needed
- Cherry jam, as needed
How to Make Grandma’s 5-Minute Lemon Cake
1. Preheat the Oven
Preheat your oven to 175°C (350°F).
Prepare a 27 × 18 cm (10 × 7 inch) baking dish by lightly greasing it or lining it with baking paper.
Set it aside while you prepare the batter.
2. Beat the Eggs and Sugar
Crack the 3 eggs into a large mixing bowl.
Add a pinch of salt, 1 cup of sugar, and a little vanilla.
Whisk everything together until the mixture is smooth, well combined, and slightly lighter in color.
You don’t need any complicated equipment—a simple hand whisk or electric mixer will work.
3. Add the Oil and Yogurt
Pour in 1 cup of vegetable oil and 1 cup of plain yogurt.
Mix until everything is thoroughly combined.
The yogurt helps create a soft and tender crumb, while the oil keeps the cake moist even after it has cooled.
4. Add the Lemon
Add freshly grated lemon zest and lemon juice to the mixture.
Stir until evenly incorporated.
For the freshest lemon flavor, grate only the yellow outer part of the lemon peel. Avoid grating too deeply into the white pith, which can taste bitter.
5. Add the Flour and Baking Powder
Add 2 cups of plain flour and 1 tablespoon of baking powder.
Gently mix until the dry ingredients are incorporated and you have a smooth, uniform cake batter.
Avoid overmixing once the flour has been added. Mix only until you can no longer see dry streaks of flour.
6. Transfer to the Baking Dish
Pour the prepared batter into the 27 × 18 cm (10 × 7 inch) baking dish.
Use a spatula to gently spread the batter into an even layer.
7. Add the Cookies and Cherry Jam
Sprinkle the crumbled cookies over the cake as desired.
Add small spoonfuls of cherry jam, distributing them across the cake.
The combination of buttery cookie crumbs, sweet cherry jam, and fresh lemon flavor gives this simple cake an extra delicious finish.
8. Bake
Place the baking dish in the preheated oven.
Bake at 175°C (350°F) for approximately 35–40 minutes, or until the cake is lightly golden and completely baked through.
Insert a toothpick or wooden skewer into a cake portion away from the jam. If it comes out clean or with only a few moist crumbs, the cake is ready.
Since every oven can bake slightly differently, begin checking around the 35-minute mark.
9. Cool and Serve
Remove the cake from the oven and allow it to cool slightly in the baking dish.
Once it has cooled enough to handle, cut it into squares or rectangular slices and serve.
Enjoy it warm for an especially soft texture, or allow it to cool completely before serving.
Tips for the Best No-Scale Cake
Use the same measuring cup: Since this recipe is designed to work without a kitchen scale, use the same cup to measure the sugar, oil, yogurt, and flour.
Use fresh lemon: Fresh lemon zest and juice will give the cake a brighter, more natural citrus flavor.
Don’t overmix: Once the flour is added, mix only until everything is combined to help maintain a soft texture.
Add the jam in small amounts: Small spoonfuls distribute the cherry flavor throughout the cake without overwhelming the batter.
Check before removing from the oven: Baking times vary between ovens, so use the toothpick test toward the end of baking.
Why You’ll Love This Recipe
This Grandma-style cake is all about simplicity. There’s no kitchen scale required, and the batter can be prepared in just a few minutes using basic pantry and refrigerator ingredients.
The yogurt and oil create a soft, moist crumb, fresh lemon adds brightness, and the combination of cherry jam and crumbled cookies turns an everyday cake into something a little more special.
It’s an excellent choice for afternoon coffee, tea time, family gatherings, or an easy weekend dessert.
Serving Suggestions
Serve this lemon and cherry cake on its own or pair it with:
- Freshly brewed coffee
- Black or herbal tea
- A cold glass of milk
- Fresh berries
- A spoonful of plain or Greek yogurt
- A light dusting of powdered sugar
How to Store
Once completely cooled, store leftover cake in an airtight container.
It can be kept at room temperature for about 1–2 days. For longer storage, refrigerate the cake in a covered container.
For the softest texture, allow refrigerated slices to come closer to room temperature before serving.
Frequently Asked Questions
Do I really need no kitchen scale for this cake?
Yes. The recipe uses cup measurements, so a kitchen scale isn’t necessary. Just make sure you use the same measuring cup throughout the recipe.
Why is this called a 5-minute cake?
The name refers to the quick preparation of the batter. Once your ingredients are ready, the cake mixture can be prepared in approximately 5 minutes before baking.
What does yogurt do in the cake?
Yogurt contributes moisture and helps give the cake a soft, tender texture.
Can I use another flavor of jam?
Yes. Cherry jam pairs beautifully with lemon, but you can experiment with other fruit jams if desired.
Can I leave out the crumbled cookies?
Yes. The cookies add extra texture and flavor, but the cake can still be made without them.
How do I know when the cake is ready?
The cake should be lightly golden and set in the center. Insert a toothpick into an area without cherry jam; it should come out clean or with only a few moist crumbs.
Final Thoughts
Grandma’s 5-Minute Lemon Cake is a wonderfully simple recipe for anyone who loves easy homemade baking. With no kitchen scale required, minimal preparation, and just 35–40 minutes in the oven, it’s an approachable cake you can make almost anytime.
Soft yogurt cake, fresh lemon, sweet cherry jam, and crumbled cookies come together in a comforting homemade dessert that’s perfect alongside your favorite cup of coffee or tea.