Grandma’s 10-Spoon Yogurt Lemon Cake – Easy No-Scale 5-Minute Cake
This Grandma’s 10-Spoon Yogurt Lemon Cake is a wonderfully soft, moist, and refreshing homemade cake that requires no kitchen scale. With a simple tablespoon measuring method and only about 5 minutes of preparation, it’s an ideal recipe for quick and easy baking.
The combination of creamy yogurt, fresh lemon zest, and lemon juice gives the cake a bright citrus flavor and a beautifully tender crumb. Vegetable oil helps keep it moist, while the simple 10-spoon measuring method makes preparation especially convenient.
Once baked, the cake is finished with strawberry jam and colorful rainbow sprinkles, adding fruity sweetness and a cheerful finishing touch.
Whether you serve it with coffee or tea, prepare it for a family gathering, or simply want an easy homemade dessert, this Grandma-style lemon cake is a recipe worth keeping.
Ingredients
For the Yogurt Lemon Cake
- 3 eggs
- 10 tablespoons sugar
- A pinch of salt
- Some vanilla
- 10 tablespoons vegetable oil
- 10 tablespoons yogurt
- Zest of 1 lemon
- Juice of 1 lemon
- 10 tablespoons plain flour
- 1 tablespoon baking powder
For the Topping
- Strawberry jam, as needed
- Rainbow sprinkles, as needed
How to Make Grandma’s Yogurt Lemon Cake
1. Preheat the Oven
Preheat your oven to 175°C (347°F).
Prepare a 27 × 18 cm baking dish and line it with parchment paper.
Make sure the paper covers the bottom properly so the finished cake can be removed more easily after baking.
Set the prepared dish aside.
2. Beat the Eggs and Sugar
Crack 3 eggs into a large mixing bowl.
Add 10 tablespoons sugar, a pinch of salt, and some vanilla.
Whisk everything together until the mixture becomes smooth, well combined, and slightly lighter in color.
There’s no complicated technique required—just make sure the eggs and sugar are thoroughly combined.
3. Add the Oil
Add 10 tablespoons vegetable oil.
Continue whisking until the oil is completely incorporated into the egg mixture.
Vegetable oil helps create a soft and moist cake and keeps the crumb tender after cooling.
4. Add the Yogurt
Add 10 tablespoons yogurt.
Mix until everything is smooth and evenly combined.
The yogurt is one of the key ingredients in this cake, contributing moisture and giving the finished crumb its soft, tender texture.
5. Add the Fresh Lemon
Finely grate the zest of 1 lemon and add it to the mixture.
Then squeeze in the juice of 1 lemon.
Stir until the lemon is evenly incorporated throughout the batter.
When zesting, grate only the yellow outer layer of the peel. Avoid the white pith underneath, which can taste bitter.
6. Sift the First Half of the Flour
Measure 10 tablespoons plain flour in total.
Sift approximately half of the flour into the wet mixture along with part of the 1 tablespoon baking powder.
Gently mix until partially incorporated.
Sifting the flour helps break up lumps and makes it easier to incorporate into the batter.
7. Add the Remaining Flour
Sift in the remaining flour and baking powder.
Gently mix until you have a smooth, uniform cake batter.
Do not overmix once the flour has been incorporated. Stop as soon as there are no visible streaks of dry flour.
Adding the flour in 2 steps makes it easier to combine without excessive mixing.
8. Transfer the Batter to the Baking Dish
Pour the prepared lemon cake batter into the parchment-lined 27 × 18 cm baking dish.
Use a spatula to spread the batter evenly into the corners and smooth the surface.
9. Bake
Place the cake in the preheated oven.
Bake at 175°C (347°F) for approximately 35–40 minutes, or until the cake has risen, the surface is lightly golden, and the center is fully baked.
To check for doneness, insert a toothpick or wooden skewer into the center.
It should come out clean or with only a few moist crumbs attached.
Since ovens can vary, begin checking around the 35-minute mark.
10. Cool the Cake
Remove the baked cake from the oven and allow it to cool slightly in the baking dish.
Once it has cooled enough to handle, carefully lift or remove it using the parchment paper.
Allow the cake to cool further before adding the topping.
11. Add the Strawberry Jam
Spread strawberry jam over the surface of the cake as desired.
The fruity strawberry flavor pairs beautifully with the fresh lemon and adds a sweet contrast to the slightly tangy yogurt cake.
12. Finish with Rainbow Sprinkles
Sprinkle rainbow sprinkles evenly over the strawberry jam.
The jam helps the sprinkles stay in place while giving the finished cake a colorful and attractive appearance.
Cut into squares or rectangular slices and serve.
Tips for the Best Yogurt Lemon Cake
Use the same tablespoon: Since this is a no-scale recipe, use the same tablespoon to measure the sugar, oil, yogurt, and flour for consistent proportions.
Use fresh lemon: Freshly grated zest and freshly squeezed juice provide the best citrus aroma and flavor.
Sift the flour in 2 steps: Following the original method makes the flour easier to incorporate and helps prevent lumps.
Don’t overmix: Once the flour has been added, mix only until the batter is smooth.
Line the baking dish: Parchment paper makes it easier to remove the soft cake without damaging it.
Let the cake cool before decorating: Adding the strawberry jam after the cake has cooled helps create a cleaner topping.
Why You’ll Love This Recipe
One of the biggest advantages of this recipe is that you don’t need a kitchen scale.
The main ingredients are measured using a simple 10-spoon method: 10 tablespoons of sugar, 10 tablespoons of oil, 10 tablespoons of yogurt, and 10 tablespoons of flour.
The yogurt and vegetable oil create a beautifully moist and tender crumb, while fresh lemon juice and zest give the cake a refreshing citrus character.
Finally, strawberry jam and rainbow sprinkles turn the simple lemon cake into a colorful homemade dessert without requiring frosting or complicated decorating.
Serving Suggestions
This soft yogurt lemon cake is delicious served on its own or alongside:
- Freshly brewed coffee
- Black or herbal tea
- A cold glass of milk
- Fresh strawberries
- Plain or Greek yogurt
- Fresh fruit
- Extra strawberry jam
Cut it into small squares for coffee gatherings, family parties, or an easy dessert table.
How to Store Yogurt Lemon Cake
Allow the cake to cool completely before storing.
Place leftover pieces in an airtight container. Because the cake is moist and topped with jam, refrigeration is a good option for longer storage.
For the best soft texture, allow refrigerated slices to sit briefly at room temperature before serving.
Frequently Asked Questions
Do I need a kitchen scale for this recipe?
No. This recipe uses tablespoons as the primary measuring method, so you can prepare it without weighing the main ingredients.
Why is it called a 10-spoon cake?
Several of the main ingredients are measured using 10 tablespoons each: sugar, oil, yogurt, and flour.
This makes the recipe particularly easy to remember.
Does the cake really take only 5 minutes?
The 5 minutes refers to the approximate preparation time for the batter. The cake then needs to bake at 175°C (347°F) for 35–40 minutes.
Why should I sift the flour in 2 steps?
Adding the sifted flour gradually makes it easier to incorporate smoothly into the wet ingredients without overmixing the batter.
What does yogurt do in this cake?
Yogurt contributes moisture and helps create a soft and tender cake crumb. Its slight tang also pairs beautifully with fresh lemon.
When should I add the strawberry jam?
Add the strawberry jam after the cake has been baked and allowed to cool.
Can I leave out the rainbow sprinkles?
Yes. The sprinkles are mainly decorative. The strawberry-topped lemon cake will still be delicious without them.
Final Thoughts
This Grandma’s 10-Spoon Yogurt Lemon Cake is a simple, refreshing, and wonderfully moist homemade dessert that proves you don’t need complicated measurements to make a delicious cake.
With no kitchen scale required, approximately 5 minutes of preparation, fresh lemon, creamy yogurt, strawberry jam, and colorful sprinkles, it’s an approachable recipe for both beginner and experienced home bakers.
Bake it in a 27 × 18 cm parchment-lined dish at 175°C (347°F) for 35–40 minutes, finish it with strawberry jam and rainbow sprinkles, and enjoy it with your favorite coffee or tea.