I like simple things. So how could I not try a recipe for which I only need a cup of cream and am ready-steady-go for all following measurements?
For that - I hope - fabulous lemon cake, you need 200 g cream. Well, you need a bit more, but the pot of that cream is the most important thing, because you can use it to measure all other ingredients. Or at least some. Two, actually.
Fill that makeshift kitchen scales formerly known as cream pot once with sugar and twice with flour and you are ready to add 4 eggs, 1 package of vanilla sugar, 1 package of baking powder, the zest of 1 lemon and some drops of lemon flavor. Mix and fill the batter into a pan. Bake at 180°C for about 50 minutes.
See, you can handle that without your kitchen scale. Mine lives in a cupboard in the hall, not even in the kitchen, so having a recipe that does not require the tremendous work of collecting that scales is superb. And if the lemons you bought last week have decided to cloth themselves in some fur: no problem either, if you have some lemon zest in a package. It is also a plus that the recipe does not ask for butter, as we don't eat butter and am more likely to have cream in the fridge than enough butter.
The cake looks just like a normal cake made with kitchen scales. And it smells delicious. Actually, it smelled so delicious that I am still amazed at my sheer willpower of not eating some of it, but I had made it for some colleagues as a thank you, so I was bound by me, myself and I not even to try a tiny morsel. If the colleagues don't survive this experiment, I'll let you know. In the meantime: