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Our super moist Lemon Lime Cake combines buttermilk, fresh citrus, and lemon lime soda together in one fantastic sheet cake!

Lemon Lime Cake

My husband Jack first made this Super Moist Lemon Lime Cake last summer as a recipe experimentation. He’d been toying with the idea of using a soft drink in a cake batter after seeing an old vintage recipe that used a lemon lime soda in the batter.  We also had some buttermilk in our refrigerator.

So – my culinary genius husband got busy in the kitchen, and after a couple of different attempts, this Super Moist Lemon Lime Cake was perfected! This easy and delicious cake is a perfect choice for potluck dinners, or anytime you need a dessert for a crowd.


Lemon Lime Cake

How do you make Lemon Lime Cake?

This incredibly moist lemon lime cake is made 100% from scratch – no cake mix or Jell-O involved.

A simple batter of butter, flour, sugar, eggs, and both baking powder and baking soda, are combined with the zest from fresh lemons and limes, lemon extract, a touch of Grand Marnier (an orangey liqueur), plus buttermilk and Sprite soda.

Don’t worry – the batter will seem very liquidy as you pour it into a 9×13” cake pan. But it bakes up light and extremely moist. The cake has a nicely balanced sweetness – with a little tang from the buttermilk, and an undeniable citrus flavor.

Once your lemon lime cake has baked and cooled, top it with a simple glaze made from orange juice and powdered sugar. For additional citrus flavor, we also added lemon extract, lemon and lime zest, and Grand Marnier.


Lemon Lime Cake

Can I make these into Lemon Lime Cupcakes?

Truth be told, we haven’t tried it yet ourselves. We think it would work, but you will need to adjust the baking time. (And if you try it, please let us know how it works out!)

What can I use in place of the Grand Marnier?

Triple Sec is another orange liqueur that can be used in this recipe.

If you are looking for a non-alcoholic option, you can use orange juice with a tiny drop of orange extract added to boost the orange flavor.


Lemon Lime Cake

You may like these other Lemon and Lime recipes:

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Lemon Lime Cake

Super Moist Lemon Lime Cake

  • Author: A Family Feast
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices
  • Category: cake
  • Method: baking
  • Cuisine: American


2 ½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup butter, softened

2 cups granulated sugar

2 large eggs

Zest from half a lime

Zest from half a lemon

1 tablespoon Grand Marnier

1 teaspoon lemon extract

½ cup buttermilk

1 12-ounce bottle or can of Sprite


3 cups powdered sugar

¼ cup orange juice

½ teaspoon lemon extract

Zest from half a lemon

Zest from half a lime

1 tablespoon Grand Marnier


Preheat oven to 350 degrees F.

Spray a 9×13-inch pan with pan spray.

In a medium bowl sift flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat butter until pale, about one minute.

Add sugar and beat again on medium for two minutes.

With mixer running, add each egg one at a time, scrape bowl and mix again.

Add zest and extract and mix again.

With mixer running on low, alternate adding flour mixture, buttermilk and Sprite. Mix to combine, scrape bowl and mix again.

Pour into prepared pan and bake for 35 minutes or until a tooth pick inserted into center comes out clean. (You will see the liquid batter firm up as it bakes. If any liquid spots are left, bake for an additional minute or two.)

While cake is baking, mix all glaze ingredients and pour over hot cake as soon as it comes out of the oven, spreading with an offset spatula.

Cool completely, cut into any size pieces and serve.

Keep refrigerated.

Keywords: lemon lime cake


Lemon Lime Cake - A Family Feast


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