The grandma’s cake without a scale is a simple, soft, and genuine dessert perfect for breakfast or children’s snacks.
Easy to prepare, it’s one of the most beloved breakfast cakes alongside the Paradiso cake and the Margherita cake, two timeless classics.
The recipe I propose is exactly the one my grandma Amelia used to make, using a white disposable plastic cup to measure the ingredients, like the ones used at birthday parties; if you don’t have one, you can replace it with a yogurt cup. Today it’s called the 7-cup cake, but back then it was known as the “cake without a scale” or “cup cake”.
Besides being served as is, it can be enriched with chocolate chips, fresh fruit, cocoa, or nuts, allowing you to create different cakes starting from a simple base that is quickly prepared.
Also try the other recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 13 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 340.88 (Kcal)
- Carbohydrates 54.40 (g) of which sugars 28.81 (g)
- Proteins 6.16 (g)
- Fat 12.45 (g) of which saturated 2.85 (g)of which unsaturated 8.72 (g)
- Fibers 0.62 (g)
- Sodium 31.67 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For measuring the ingredients, a white disposable plastic cup was used, like those once used at birthday parties; if you don’t have one, you can replace it with a yogurt container.
- 2 cups all-purpose flour (heaped)
- 1 cup potato starch
- 2 cups sugar (less than filled)
- 1 cup Greek yogurt
- 1 cup peanut oil
- 3 eggs (medium at room temperature)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 2 tablespoons granulated sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Spatula
- 1 Sieve
- 1 Bundt pan 9 inches in diameter
Procedure
Sift the flour, potato starch, and baking powder, and set aside.
In a large bowl, whisk the eggs with sugar until you get a light and frothy mixture. Use room temperature eggs; it’s crucial for the success of the recipe.
Add the Greek yogurt, lemon zest, and vanilla to the mixture, and gently mix with the spatula to keep it airy.
Incorporate half of the flour mixture using the spatula, then add the oil and the remaining flour; it’s important to gently fold the mixture from bottom to top to avoid deflating it, resulting in a soft and airy batter that will become very soft when baked.
Butter and flour a 9-inch bundt pan, and transfer the batter to the pan. Sprinkle 2 tablespoons of granulated sugar over the surface; during baking, it will turn into a delicious crispy crust.
Bake the cake in a preheated static oven at 356°F (180°C) for about 35 minutes.
Always perform the toothpick test to check if it’s done; extend or reduce baking time if necessary.Grandma’s cake without a scale is ready, let it cool and serve.
Advice
Storage
The grandma’s cake without a scale can be kept for three days at room temperature in a cake container.
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FAQ (Questions and Answers)
Can I replace Greek yogurt with regular yogurt?
Of course, you’ll still need one cup, which is about 125 g.
