Lemon-Lime Soda Cake

Chef notes

This is a vintage recipe that has been in my family for decades. It was actually the very first cake I ever learned to bake, which I suspect is not only because it is my mother's absolute favorite cake but also because it was an unintimidating induction into the baking world, with results that even a nine-year-old girl could master.

Technique tip: This recipe doesn't have a leavening agent, but it doesn't need one. A significantly longer creaming process adds more air to the batter, giving it the lift it needs.

Swap option: To make a blueberry version, add 1½ cups blueberries and 1 to 2 tablespoons of lemon zest to the cake batter.