Easy Lemon Cake Without Scales

This easy lemon cake is soft, moist, light, and packed with fresh lemon flavor. The best part? You don’t need a kitchen scale! All the ingredients are measured using simple cups and spoons, making this a quick and convenient homemade cake.

Fresh lemon zest and juice add a bright citrus flavor, while crunchy walnuts and chocolate chips give every slice a delicious combination of textures. It’s a simple cake that comes together with everyday ingredients and is perfect for breakfast, afternoon coffee, tea, or serving to guests.

Why You’ll Love This Lemon Cake

• No kitchen scale needed
• Simple cup-and-spoon measurements
• Soft and moist texture
• Fresh lemon flavor
• Crunchy walnuts and chocolate chips
• Easy ingredients you may already have at home
• Perfect with coffee or tea

Ingredients

• 3 large eggs
• A pinch of salt
• 1 teaspoon vanilla sugar or vanilla extract
• 1 cup granulated sugar
• 1 cup sunflower oil
• 1 cup milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• Zest of 1 lemon
• Juice of 1 lemon
• 20 walnut halves
• 3 tablespoons chocolate chips
• Butter, for greasing the pan
• Powdered sugar, for dusting

Equipment

• 22 cm (8.6-inch) springform pan
• Electric mixer
• Mixing bowl

How to Make Lemon Cake Without a Scale

1. Prepare the Batter

Preheat your oven to 180°C (356°F).

Add the eggs, salt, vanilla sugar or vanilla extract, and granulated sugar to a large mixing bowl. Beat with an electric mixer for about 2–3 minutes, until the mixture becomes creamy and slightly fluffy.

2. Add the Wet Ingredients

Pour in the sunflower oil and milk. Mix gently until everything is well combined.

Add the freshly grated lemon zest and lemon juice, then mix again.

3. Add the Dry Ingredients

Add the flour gradually in two stages, mixing after each addition. Add the baking powder and continue mixing until you have a smooth cake batter.

Avoid overmixing once the flour has been incorporated.

4. Prepare the Cake Pan

Grease a 22 cm (8.6-inch) springform pan with butter. Place baking paper on the bottom of the pan so it stays securely in place.

Pour the cake batter into the prepared pan.

5. Add Walnuts and Chocolate Chips

Arrange the walnut halves over the top of the batter and sprinkle the chocolate chips evenly over the surface.

6. Bake

Place the cake in the preheated oven and bake at 180°C (356°F) for approximately 40–50 minutes.

Baking time may vary depending on your oven. Insert a toothpick into the center of the cake—if it comes out clean or with only a few moist crumbs, the cake is ready.

7. Cool and Serve

Allow the cake to cool before removing it from the springform pan.

Once cooled, dust the top with powdered sugar. Slice and serve with coffee, tea, or your favorite drink.

Helpful Tips

• Use fresh lemons for the best flavor.
• Don’t overmix the batter after adding the flour.
• Check the cake around the 40-minute mark because oven temperatures can vary.
• Let the cake cool before slicing for cleaner pieces.
• For extra lemon flavor, add a little more finely grated lemon zest.
• Toasted walnuts can be used for an even richer nutty flavor.

Storage

Store the cooled lemon cake in an airtight container at room temperature for up to 2–3 days. You can also refrigerate it to keep it fresh for longer. Allow refrigerated cake to come closer to room temperature before serving for the best texture.

Recipe Summary

Prep Time: 10 minutes
Bake Time: 40–50 minutes
Total Time: About 50–60 minutes
Yield: 8–10 servings
Pan Size: 22 cm (8.6-inch) springform pan
Oven Temperature: 180°C (356°F)

Final Thoughts

This easy lemon cake is a great choice when you want a homemade dessert without complicated measurements or special ingredients. The combination of soft lemon-flavored cake, crunchy walnuts, and chocolate chips makes it simple, comforting, and delicious.

Serve it freshly dusted with powdered sugar and enjoy a slice with your favorite cup of coffee or tea.