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!
How to Make Lemon Soda Cake
1 box Lemon cake mix (any brand will work)
McCormick® Pure Lemon Extract
lemon-lime soda
Frosting & Toppings
blueberry buttercream recipe (below)
blueberries (a pint should do)
lemon
cake stand
1M tip with decorating bag
small offset spatula
zester
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.
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 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!
Easy Blueberry Buttercream
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1 tsp. McCormick® Pure Vanilla Extract
- 4 cups confectioners' sugar
- 1/2 cup blueberry jam (or blueberry fruit spread)
Instructions
- 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.
Video
Notes
- Mix one box 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.
Did you make this recipe?
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I just made a lemon-blueberry cake with cream cheese frosting but I can’t wait to try your blueberry frosting variation! I bet it would be yummy to modify the blueberry frosting recipe to be blueberry cream cheese frosting too! Such a pretty and summery cake!
No just the cake mix dry with the other ingredients!
Do you also add the ingredients on the back of the cake vox
I made this last night for my husbands 40th birthday. Both him and the kids raved about it. Cake is so moist and the frosting was out of this world. Thank you!
I baked as directed and both times I could not get the cake out of pan. I tried just greased and grease and flour. I used dark non-stick pans. What’s the secret?
This was my experience, too! It was too moist. I tried steaming it out and it definitely helped loosen it and I got it out (but it took the bottom of the cake with it). Accepting my halved cake tiers as a learning lesson, I let them cool on the cooling rack. When I went to transfer them to the cake stand to start icing, they were stuck to the cooling rack and any efforts to get them off just made it worse. I tried a spatula to help ease it off and it stuck to the spatula. It was a sad scene! Hahaha, but I definitely want to try again.
A couple thoughts:
– I used a cake mix with pudding. Perhaps overdoing it?
– I also live in a very humid part of Texas. Not sure how much this would impact it?
Anywho, just wanted you to know you aren’t alone, Julie Krisko!
Next time like your racks with parchment paper that way they won’t stick.
Ugh! Auto correct LOL line your rack with parchment paper.
Let the cake cool for about 10 to 15 minutes then turn it out of the pans. That should work. You could even run a knife along the edges of the pan before you turn them out.
Any idea if this recipe would work for cupcakes?? I find serving cupcakes at a party is SLIGHTLY less messy than cutting and serving up a whole cake. Any advice welcome!
Do you or do you not add the eggs, water, oil to cake mix, before adding lemon extract and lemon lime soda? So sorry to ask but just not sure after reading directions.
I just made this cake! I haven’t cut it yet but I will tell you the icing is yummy! As for getting it out of the pan I had no trouble at all. I greased and floured my pans the n put parchment paper on the bottom. Cooked them in the pans 15 minutes.
I’m in need of help both pa s of cake cells right apart they were super moist and didn’t stick together even after I tried greasing the pan idk if I need to bake the longer even though the knife comes out clean or not. I’m so frustrated but hope maybe someone can help me.
wonderful recipe, can’t wait to do it this weekend.
Do you not add eggs. Mine fell apart coming out of pans. Then stuck to cooling rake.
Any suggestions.