Lemonade Cake with Lemon Marshmallow Frosting

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We made this Lemonade Cake with Lemon Marshmallow Frosting for Super Bowl Sunday. A little bit of lemon extract is added to the frosting, and lemonade is used instead of water in the cake. The result… a nice light, delicious cake.

Next time I make this I plan on adding some lemon zest to the frosting for a little bit of color and some additional flavor.

Using your favorite lemon cake mix, following the directions on the package, but use lemonade in place of water.

The frosting I adapted from many recipes I found on the internet over the years, in addition to a recipe my mom use to make when I was a kid.

This Lemonade Cake with Lemon Marshmallow Frosting is a delicious cake, simple cake that is perfect for parties or cookouts!

 

 

Lemonade Cake with Lemon Marshmallow Frosting

 

1 box Lemon Cake Mix, and ingredients listed on box

Lemonade

2 Egg Whites

1 cup Sugar

1/4 teaspoon Cream of Tartar

1/3 cup Water

1/8 teaspoon Salt

1/2 – 1 teaspoon Lemon Extract, adjust to taste

Lemon Peel, optional

 

Mix up the cake according to package directions, using lemonade instead of water. Bake cake and let cool.

For the frosting, put the sugar, cream of tartar, water, and salt in a sauce pan. Bring to boil and cook until sugar is dissolved and, using a candy thermometer, the temperature reaches 240 degrees.

Put 2 egg whites in a large bowl of a stand mixer. Mix the egg whites just until soft peaks start to form. Slowly pour in hot sugar mixture as you continue to beat the egg whites. Add lemon extract and mix until stiff peaks form. Add some freshly grated lemon peel if desired. When done, frost the cake.