3-Ingredient Lemon Soda Cake

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3-Ingredient Lemon Soda Cake

This cake uses sparkling soda to help the batter rise and stay light, while yogurt keeps the crumb moist and tender. The result is a soft lemon loaf with a smooth, custard-like interior that works well on its own or with a light topping.

🧾 Ingredients

For the Cake

  • 1 box (about 15.25 oz / 430 g) lemon cake mix

  • 12 oz (355 ml) lemon-lime sparkling soda (Sprite, 7-Up, or similar)

  • 1 cup plain Greek yogurt

Optional Add-In

  • Zest of 1 fresh lemon

🔪 Equipment

  • 9 × 5 inch (23 × 13 cm) loaf pan

  • Mixing bowl

  • Whisk or electric mixer

  • Spatula

  • Wire rack

👩‍🍳 Instructions

1️⃣ Prepare the Oven and Pan

  • Preheat oven to 350°F (175°C).

  • Lightly grease a loaf pan or line it with parchment paper, leaving extra paper over the sides for easy removal.

2️⃣ Mix the Batter

  1. Add the dry cake mix to a large bowl.

  2. Add the Greek yogurt and stir until thick and mostly smooth.

  3. Slowly pour in the sparkling soda, stirring gently.

⚠️ The batter will foam at first because of the carbonation. This is normal.
Stir gently until the bubbles settle and the batter becomes smooth and creamy.

  1. If using, fold in the lemon zest evenly.

3️⃣ Bake

  • Pour batter into the prepared pan.

  • Smooth the top with a spatula.

  • Bake for 35 to 45 minutes.

4️⃣ Check for Doneness

Because this cake holds more moisture than a standard cake:

  • Insert a toothpick into the center at 35 minutes.

  • It should come out clean or with a few dry crumbs.

  • If wet batter appears, bake another 5–10 minutes and test again.

5️⃣ Cool Properly

  • Let the cake cool in the pan for 15 minutes.

  • Carefully lift out and place on a wire rack.

  • Allow to cool completely before frosting or slicing.

This cooling time helps the structure set correctly.

🍦 Optional Lemon Topping

Ingredients

  • 1 cup whipped topping

  • 2 tablespoons instant lemon pudding mix (dry powder)

  • 1–2 teaspoons milk (only if needed for consistency)

Method

  1. In a bowl, combine whipped topping and pudding powder.

  2. Stir until smooth and thick.

  3. Add milk only if mixture is too firm.

  4. Spread or pipe over cooled cake.

🧊 Storage

  • Store covered in the refrigerator for up to 4 days.

  • Best served chilled or at room temperature.

🍽 Serving Ideas

  • Dust with powdered sugar

  • Top with fresh berries

  • Serve with vanilla yogurt or whipped cream

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