Fridge Friend Recipes
Sparkling Citrus Soda Cake recipe
A light, tender sponge cake made with soft drink for extra lift and sweetness. Finished with a simple glaze for a fun, fizzy dessert.
50 min · Easy · British Jump to method
Ingredients
- 250ml Soft drink
- 250g Self-raising flour
- 150g Caster sugar
- 3 Eggs
- 100g Butter
- 100ml Milk
- 1 Lemon
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 377 kcal |
| Protein | 6.5 g |
| Carbohydrates | 51.8 g |
| Fat | 15.2 g |
| Saturated fat | 8.7 g |
| Fibre | 0.9 g |
| Sugar | 28.2 g |
| Sodium | 156 mg |
Why this works
A sweet, energy-dense cake with moderate fat and sugar, best enjoyed as an occasional treat rather than an everyday choice.
Eggs provide some protein and micronutrients. The eggs contribute protein, plus nutrients such as vitamin B12 and selenium.
Butter increases saturated fat. Butter is the main source of saturated fat in this recipe, which is quite high per serving.
Lemon adds a small vitamin C boost. The lemon contributes a little vitamin C and flavour, but not enough to make the cake nutritionally high in fruit content.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a 20 cm round cake tin.
Place the tin on the middle shelf once the oven is fully up to temperature, and give the base and sides an even coating so the cake releases cleanly without tearing.
- Whisk together the self-raising flour, caster sugar and eggs until smooth.
Mix just until no dry streaks remain; overbeating at this stage can make the crumb tight rather than light.
- Melt the butter and stir it into the batter with the milk and soft drink.
Let the melted butter cool slightly so it is warm, not hot, before adding it, otherwise it can curdle the batter or flatten the fizz from the soft drink.
- Pour the mixture into the tin and bake for 30-35 minutes until risen and golden.
The cake is ready when it has pulled slightly from the sides and springs back lightly when touched in the centre; if the top colours too quickly, lay over a loose sheet of foil for the last few minutes.
- Leave to cool for 10 minutes, then turn out and drizzle with a little lemon glaze if liked.
Wait until the tin is only warm before turning out, as a cake that is too hot is more likely to break, and let the glaze fall in thin ribbons rather than flooding the surface.
Other recipes
Lemon Yoghurt Cake
55 min · A light, tangy sponge with a moist crumb and bright citrus flavour, lifted by creamy yoghurt. Perfect with a cup of tea or served as a simple pudding with a dusting of icing sugar.
Milk-Soaked Semolina Cake with Orange Syrup
60 min · A tender, fragrant semolina cake baked until golden, then soaked with a bright citrus syrup for a soft, moist finish. Simple and comforting, it makes a lovely tea-time bake or light dessert.
Ricotta and Lemon Yogurt Pancakes with Jam
30 min · Fluffy pancakes with a soft ricotta centre, brightened with lemon and served with a glossy spoonful of jam. A lovely brunch dish with a dessert-like feel.
Simnel cake
120 min · A traditional British Easter fruit cake topped with marzipan and toasted almond decoration.
Baked Cheesecake Pots with Yoghurt
45 min · A creamy, lightly tangy baked cheesecake served in individual pots for an elegant yet simple dessert. The yoghurt adds freshness and a softer set, while the buttery base gives a classic cheesecake finish.
Baked Milk Custard Cake
50 min · A soft, gently set baked custard with a delicate sponge-like finish and a comforting milk flavour. It is light, creamy, and ideal served warm or chilled.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
