This Blueberry Lemon Soda Cake has a pop of delicious lemon flavor, perfect for a quick summertime dessert. It is incredibly simple to make because it starts with cake mix, a little lemon extract, and a can of soda! It is the perfect complement to any Memorial Day BBQ or summer event you have coming up!
Blueberry Lemon Soda Cake
This is by far one of the moistest and most tender lemon cakes I have ever had, including from-scratch recipes! Of course, my secret ingredient is the lemon extract. I have made recipes for “2-ingredient” cakes and found them to not be as flavorful as I would have liked. But you will not be able to say that about this cake! Seriously lemon cake is paired with a gloriously sweet blueberry frosting in a classic and decadent flavor combination. I daresay, this is one of the best cakes I have ever baked!
To make this cake you will need:
1 box Lemon cake mix (any brand will work)
McCormick® Pure Lemon Extract
blueberry buttercream recipe (below)
blueberries (a pint should do)
1M tip with decorating bag
small offset spatula
How to Make Easy Lemon Cake (3 ingredient recipe)
The directions for the cake could not be simpler!
Simply add lemon cake mix, 1 teaspoon McCormick® Pure Lemon Extract, and a can of room-temperature lemon-lime soda. Add all ingredients together, whisk until combined, and then bake per box directions.
This Blueberry Lemon Soda Cake has a pop of delicious lemon flavor, perfect for a quick summertime dessert.
- 1 c butter room temperature
- 1 tsp. McCormick® Pure Vanilla Extract
- 4 c confectioners' sugar
- 1/2 c blueberry jam or blueberry fruit spread
Beat buttered on high with a handheld mixer or on medium-high in the bowl of stand mixer. Add in sugar, vanilla, and blueberry jam and mix until fully incorporated and creamy, about 3 minutes.
When ready to assemble cake:
Add one layer to the cake stand and cover with about 3/4 cup of blueberry buttercream. Cover with a layer of blueberries, then press down to make sure it’s level. Add next layer of lemon cake and then cover the entire cake with about 1 1/2 cups of blueberry buttercream using a small offset spatula. (Will be a thin coat of frosting)
Place remaining frosting in a pastry bag fitted with a 1M tip. Pipe out pretty dollops around the top of the cake.
Cover each dollop with a blueberry and then add lemon zest around the entire edge of the cake.
Best served at room temperature.
I can’t stress enough just how moist and delicious this cake is!
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