Grandma’s 8-Spoon Lemon Cake Recipe – Soft, Moist & No Scale Needed
Looking for the easiest homemade lemon cake recipe? This Grandma’s 8-Spoon Lemon Cake is light, fluffy, and incredibly moist with a fresh citrus flavor that melts in your mouth. The best part is that you don’t need a kitchen scale — just a spoon and a few simple ingredients.
This quick lemon cake recipe is perfect for beginners and ideal for afternoon tea, family gatherings, or a simple everyday dessert. With fresh lemon juice, lemon zest, and a soft sponge texture, every bite tastes refreshing and delicious.
Why You’ll Love This Lemon Cake
- No scale required
- Easy 5-minute cake batter
- Soft and fluffy texture
- Fresh lemon flavor
- Beginner-friendly recipe
- Perfect for tea time or dessert
Ingredients
(1 cup = 250 ml)
- 3 eggs
- 8 tablespoons sugar
- A pinch of salt
- A little vanilla
- 8 tablespoons oil
- 8 tablespoons water
- Zest of 1 lemon
- Juice of 2 lemons
- 8 tablespoons flour
- 1 tablespoon baking powder
- Chopped pistachios for topping
How to Make Grandma’s 8-Spoon Lemon Cake
Step 1: Mix the Wet Ingredients
In a large bowl, crack the eggs and add sugar, salt, and vanilla. Whisk until smooth and slightly creamy.
Add the oil and water, then mix well.
Now stir in the fresh lemon zest and lemon juice for a bright citrus aroma.
Step 2: Add the Dry Ingredients
In another bowl, combine flour and baking powder.
Gradually add the flour mixture into the wet ingredients in two parts while gently mixing. This helps keep the cake light and airy.
Step 3: Prepare the Baking Dish
Use a 27×18 cm baking dish and line it with parchment paper.
Pour the batter into the prepared dish and spread evenly.
Top with chopped pistachios for extra crunch and flavor.
Step 4: Bake the Cake
Bake in a preheated oven at:
175∘C175^\circ C
for 35–40 minutes or until golden and fully baked.
Serving Suggestions
This soft lemon cake tastes amazing when served with:
- Hot tea or coffee
- Fresh berries
- Powdered sugar
- Lemon glaze
- Vanilla ice cream
Tips for the Best Lemon Cake
- Use fresh lemons for the best flavor
- Do not overmix the batter
- Add flour slowly to keep the cake fluffy
- Let the cake cool slightly before slicing
Frequently Asked Questions
Can I use orange instead of lemon?
Yes, you can replace lemon juice and zest with orange for a sweeter citrus flavor.
Can I make this cake without pistachios?
Absolutely. Pistachios are optional and can be replaced with almonds or skipped entirely.
How should I store the cake?
Keep the cake in an airtight container for up to 3 days at room temperature.
Video Guide :
