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    Home » Desserts » Cake

    Lemonade Cake with Marshmallow Frosting

    Published: Mar 28, 2020 · Modified: May 11, 2021 by Keri Hix

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    pinterest image for lemonade cake

    Lemonade Cake with Marshmallow Frosting. We made this awesome dessert one Super Bowl Sunday. This is a simple recipe kicked up with flavor by the addition of a little bit of lemon extract in the frosting and lemonade instead of water in the cake. Yum!

    a piece of lemonade cake on a white plate

    The frosting on this cake is inspired by a recipe my mom used to make. It's a creamy, sweet, and delicious marshmallow topping that is a perfect partner for this lemonade cake.

    Seriously, if you just try the frosting recipe you will not be disappointed. It would go well on any flavor cake.

    Even with the addition of lemonade in the cake, if you find yourself wanting extra lemon flavor, grab a fresh lemon and add a little zest to the cake batter, or even the frosting, or both!

    Other recipes you might like

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    About the Cake

    lemonade cake in a 13 x 9 baking dish

    This is almost too easy. Buy your favorite lemon cake mix and use lemonade instead of water. Kick it up a bit more with zest from a lemon if you like. That's it!

    About the frosting

    marshmallow frosting on a beater next to the mixing bowl

    The Marshmallow Frosting is really the star of the show. Don't get me wrong, the cake is delicious, but this frosting! Yum!

    lemon cake with marshmallow frosting

    Marshmallow Frosting is really easy to make.

    You start by boiling a sugar mixture and adding it to egg whites as they are whipping in the mixer. The most important part to remember is that you want to beat the eggs until stiff, glossy peaks form.

    When the frosting is done it will peak from the wire whip as shown above.

    Also, if you turn the bowl upside down the frosting shouldn't slide or move around at all.

    Ingredients needed

    For Lemonade Cake with Marshmallow Frosting, you will need

    • Lemon Cake Mix
    • Ingredients for the cake mix listed on the package
    • Lemonade
    • Egg Whites
    • Sugar
    • Cream of Tartar
    • Lemon Extract
    a piece of lemonade cake on a white plate

    Lemonade Cake with Marshmallow Frosting Recipe

    A creamy, sweet, and delicious marshmallow frosting is a perfect partner for this lemonade cake.
    5 from 4 votes
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Bake Time: 30 minutes
    Total Time: 55 minutes
    Servings: 15 Servings
    Calories: 273kcal
    Author: Keri Hix

    Ingredients

    For the cake

    • 1 box Lemon Cake Mix eggs, oil, and water/lemonade per box recipe
    • 1 cup Lemonade in place of water (use the amount listed on box)
    • ½ cup Vegetable Oil I often use canola oil (amount listed on box recipe)
    • 3 Eggs (amount listed on box recipe)

    For the frosting

    • 2 Egg Whites
    • 1 cup Granulated Sugar
    • ¼ teaspoon Cream of Tartar
    • ⅓ cup Water
    • 1 teaspoon Lemon Extract adjust to taste
    • Lemon Zest optional

    Instructions

    • Prepare the cake according to the directions on the package, but use the lemonade in place of the water. Bake the cake as instructed and cool.

    For the frosting

    • In a saucepan combine the sugar, cream of tartar, and water. Bring to a boil and cook until the 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. Beat the egg whites until soft peaks start to form. With the mixer still running, slowly and carefully pour the hot sugar mixture into the egg whites. Add the lemon extract and continue to mix until stiff, glossy peaks form. You can also add freshly zested lemon peel if desired.
    • When the frosting is done, frost the cake. Serve!

    Notes

    *I used a Betty Crocker Super Moist Lemon cake mix and have added water/lemonade, oil, and egg amounts per the box to this recipe to calculate nutritional information. Be sure to follow ingredients on your box mix substituting lemonade for the water. 
    *If the weather is warm you might want to refrigerate the cake to keep the frosting in top form.
    *Cover the remaining cake lightly, you don't want the frosting to sweat.
    Click here to add your own private notes.

    Nutrition

    Calories: 273kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 271mg | Potassium: 43mg | Fiber: 1g | Sugar: 33g | Vitamin A: 48IU | Calcium: 78mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Kim

      March 16, 2020 at 6:07 pm

      Hello
      Does this need to be refrigerated for storage? I frosted the cake on a Sunday afternoon and left out but covered and by Monday evening the frosting has melted some?

      Reply
      • Cook This Again, Mom!

        March 16, 2020 at 7:51 pm

        I usually don't. Was your room really warm? Or maybe it sweated with the cover? I'm sorry this happened. I will make a note on the post, I just happen to be updating some old recipes. Thank you for letting me know.

        Reply
    2. Joanne DiPalo

      February 05, 2014 at 8:45 pm

      This sounds so good. With the crazy icy snowy weather we've been having I've been baking instead of cooking. I think today calls for this delicious cake. Pinned and shared.

      Joanne/WineLady Cooks

      Reply
      • Cook This Again

        February 06, 2014 at 3:20 pm

        I really hope you enjoy the cake! Thank you for sharing my recipe. 🙂

        Reply

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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