Easy Lemon Cake Without Milk or Yogurt – No Scale Needed

This easy lemon cake is wonderfully soft, moist, and packed with fresh citrus flavor—and you don’t need milk, yogurt, or even a kitchen scale to make it. Most of the ingredients can be measured with a simple cup, making this a convenient homemade cake for both beginner and experienced bakers.

Fresh lemon zest and the juice of two lemons give the cake its bright, refreshing flavor, while sunflower oil helps keep the crumb tender and moist. A layer of lemon jam and a sprinkle of coconut flakes add even more flavor and make the finished cake especially delicious.

With a simple batter that comes together quickly, this lemon cake is perfect for afternoon coffee, tea, family gatherings, or unexpected guests. If you’re looking for a straightforward dairy-free lemon cake made with everyday ingredients, this is a recipe worth keeping.

Ingredients

For the Lemon Cake

• 3 large eggs
• A pinch of salt
• 1 tsp vanilla sugar or vanilla extract
• 3/4 cup (150 g / 5.3 oz) sugar
• 1/2 cup (120 ml / 4 fl oz) sunflower oil
• 1/2 cup (120 ml / 4 fl oz) water
• Grated zest of 1 lemon
• Juice of 2 lemons
• 2 cups (300 g / 10.6 oz) all-purpose flour
• 1 tbsp (15 g / 0.5 oz) baking powder

For Finishing

• Lemon jam, for spreading
• Coconut flakes, for sprinkling

For the Pan

• A little butter, for greasing
• Parchment paper

Equipment

• 22 cm (8.6-inch) springform pan
• Large mixing bowl
• Electric mixer
• Spatula or whisk

Instructions

1. Prepare the baking pan.
   Preheat the oven to 175°C (347°F). Lightly grease a 22 cm springform pan with butter so the parchment paper stays securely in place, then line the pan with the paper.
2. Beat the eggs and sugar.
   Add the eggs, a pinch of salt, vanilla sugar or vanilla extract, and sugar to a large mixing bowl.

   Beat with an electric mixer for 2–3 minutes, until the mixture becomes creamy, lighter in color, and well combined.

3. Add the oil and water.
   Pour in the sunflower oil and water. Mix until evenly incorporated into the egg mixture.
4. Add the fresh lemon.
   Grate the zest of one lemon directly into the mixture, then add the juice of two lemons. Mix well to distribute the fresh citrus flavor throughout the batter.
5. Add the flour gradually.
   Add the flour in two stages, mixing after each addition. Adding it gradually makes it easier to create a smooth and evenly combined batter.
6. Add the baking powder.
   Add the baking powder and continue mixing gently until the batter is smooth and no dry flour remains.
7. Fill the pan.
   Pour the batter into the prepared 22 cm springform pan. Smooth the surface evenly with a spatula.
8. Bake.
   Bake at 175°C (347°F) for approximately 40–45 minutes, or until the cake is nicely baked through and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool.
   Remove the cake from the oven and let it cool before carefully removing it from the springform pan.
10. Finish with lemon jam.
    Spread a layer of lemon jam over the top of the cooled cake.
11. Add the coconut.
    Sprinkle coconut flakes over the lemon jam to finish the cake.
12. Slice and serve.
    Cut the cake into slices and serve with your favorite coffee or tea.

Tips for the Best Lemon Cake

For the freshest citrus flavor, use freshly squeezed lemon juice rather than bottled juice. When grating the zest, remove only the yellow outer layer of the lemon and avoid the bitter white pith underneath.

Beating the eggs and sugar for the full 2–3 minutes helps create a lighter base for the batter. The mixture should look creamy before you add the remaining liquid ingredients.

Add the flour in two stages as directed rather than all at once. Once the flour is incorporated, avoid unnecessary overmixing to help maintain a soft cake texture.

Because ovens can vary slightly, begin checking the cake near the 40-minute mark. A toothpick inserted into the center should come out clean when the cake is ready.

Why This Lemon Cake Works

One of the best things about this recipe is that it doesn’t rely on milk or yogurt for moisture. Instead, water provides the necessary liquid while sunflower oil helps give the cake a soft and tender crumb.

Using both lemon zest and juice provides a more complete citrus flavor. The zest contributes an intense lemon aroma, while the juice adds freshness and a pleasant tang.

The lemon jam topping reinforces the citrus flavor and adds extra moisture, while coconut flakes provide a delicate texture that pairs beautifully with lemon.

Serving Suggestions

This easy lemon cake is perfect alongside a hot cup of coffee or tea. Serve it as an afternoon snack, a simple family dessert, or a homemade treat for guests.

The combination of lemon jam and coconut means the cake doesn’t need an elaborate frosting. Simply slice and serve once the topping has been added.

Storage

Allow the cake to cool completely before storing it. Keep leftover slices in a covered container to help preserve their soft texture and prevent them from drying out.

For the best flavor and texture, allow chilled cake to come closer to room temperature before serving.

Recipe at a Glance

Recipe: Easy Lemon Cake Without Milk or Yogurt
Pan Size: 22 cm (8.6-inch) springform pan
Oven Temperature: 175°C (347°F)
Baking Time: Approximately 40–45 minutes
Mixer Time: 2–3 minutes
Main Flavor: Fresh lemon
Texture: Soft and moist
Milk: No
Yogurt: No
Scale Required: No – cup measurements are provided
Topping: Lemon jam and coconut flakes
Perfect For: Coffee, tea, family desserts, or guests