This 2-ingredient lemon cake has the perfect balance of sweet and tart. It’s also super easy to make and takes very little time.
Lemon Cake or Lemon Bars?
Since I’d never made this before, I had no idea how it would turn out. But I’m always up for an adventure in the kitchen.
In other words, I’m not afraid to fail—something I’ve done a time or two …or more.
I’ll go ahead and give you a hint. This lemon cake was a delicious success!
Now back to the cake.
I started out experimenting with the ingredients listed below and thought it would have more of a regular cake-like texture. However, it’s different and gives you a chewier bite—sort of like dessert bars.
So I had a difficult time deciding whether I should call this cake or lemon bars. Regardless of what it’s called, though, my husband and I both agree that it is absolutely delicious.
I’ve made other 2-ingredient cakes, and they’re all delicious! Not surprisingly, this apple cake has been one of the most popular. It’s super easy to make and packed with flavor.
Another delicious and easy dessert that is a showstopper is this 2-ingredient cherry chocolate cake. It’s rich and decadent, making it perfect for special occasions.
My personal favorite is this 2-ingredient peach cake since I like anything with peaches. Like the other 2-ingredient cakes, you can top it with whatever you want.
2-Ingredient Lemon Cake Ingredients
As the name implies, there are two ingredients for this dessert—lemon cake mix and a lemon-lime carbonated drink. You can use Sprite, 7-Up, or any generic drink. It doesn’t matter.
I have to use a gluten-free cake mix. However, you can use a regular one, and it will turn out the same.
Granted, the cake mix is one of the ingredients, and it takes the place of a lot of items. So I suppose you can technically say it has more than two ingredients.
But I’m still calling the cake mix an ingredient … just one ingredient. And the drink is the other.
You don’t have to add frosting or any kind of topping. But I chose to ice this with store-bought vanilla frosting and lemon zest.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make 2-Ingredient Lemon Cake
This is so easy anyone can do it. All you have to do is combine the cake mix with the lemon-lime drink.
I highly recommend using a large mixing bowl because the mixture will fizz up. You don’t want it overflowing as you stir.
Since these drinks come in so many different sizes, please check the label against the printable recipe card at the bottom. That’s so you don’t use too much or too little.
After you mix the two ingredients, pour them into a 13” x 9” greased baking pan. I use nonstick cooking spray.
Bake for 30 minutes in a 350-degree oven. Then remove it and allow it to cool before adding any topping.
I like the topping I chose, but there are other things you can use. I almost used cream cheese frosting but changed my mind because I wanted the lemon flavor to stand out.
If you have whipped topping, you can cover the entire cake with it. Or you can put whipped cream on each bar as you serve it.
I also added some lemon zest. After all, lemon is good, so more lemon must be better, right?
We were very happy with how this turned out. I planned to freeze half of the cake, but we keep nibbling.
So I doubt if there will be any left in a few days. Oops!
My husband and I both enjoy lemon-flavored everything. That’s why we like this lemon chicken and orzo.
Another delicious tart dessert is this lemon meringue pie. It’s so creamy and yummy you’ll have a difficult time limiting your number of servings.
When you want something different, try this lemon-blueberry cake from Back to My Southern roots.
If you like lemonade, you’ll love this lemonade smoothie. It’s a delightful and refreshing drink that you’ll want to make often.
Or try this watermelon lemonade smoothie that has a delightful blend of fruit flavors.
- One 16-ounce box of lemon cake mix
- 12 ounces of a lemon-lime soft drink
- Preheat your oven to 350 degrees. Coat a 13”x 9” baking pan with nonstick cooking spray.
- Combine both of the ingredients in a large mixing bowl. Stir until well mixed.
- Pour the mixture into the pan and smooth out the bubbles.
- Bake for 30 minutes or until a knife comes out clean.
- Allow the cake to cool before you frost it or add any toppings.
- Cut the cake into square or rectangular bars and serve.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 164Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 277mgCarbohydrates 37gFiber 1gSugar 20gProtein 2g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.