Elevate a box of lemon cake mix by adding lemonade and this amazing homemade marshmallow frosting. Lemonade Cake with Marshmallow Frosting is a perfect dessert for all occasions your family will surely enjoy.
Table of contents
I love making cakes starting with a box cake mix. More of our favorite recipes include this Orange Cake with Cream Cheese Frosting, this delicious Peach Poke Cake, and this amazing Chocolate Poke Cake.
About the Marshmallow Frosting
This frosting recipe is inspired by one that my mom used to make when I was a child.
By beating egg whites and adding a hot sugar syrup, this frosting whips up to be a delicious marshmallow topping that is a perfect partner for this lemonade cake or any cake!
Recipe Ingredients
- Lemon Cake Mix
- Lemonade
- Canola Oil
- Eggs
- Water
- Sugar
- Cream of Tartar
- Lemon Zest (optional)
- Lemon Extract (optional)
Recipe Directions
- Step 1: Mix the cake according to package directions, adding lemonade in place of the water. For a little extra lemon flavor, add some freshly grated lemon zest.
- Step 2: Bake the lemonade cake according to the package directions. Let the cake cool before frosting.
Now you need to make the sugar syrup. Add the sugar and water to a small sauce pan. Heat the sugar water until the sugar has dissolved and the temperature reaches 240 degrees. Be extremely careful when dealing with hot sugar!
- Step 3: Whip the egg whites with the cream of tartar until soft peaks form. When you remove the beater, the egg whites will slightly hold their shape.
- Step 4: While still beating the egg whites, slowly and carefully add the hot sugar water. After adding the sugar water, you can add lemon extract and lemon zest if desired.
- Step 5: Continue to whip the marshmallow frosting until stiff peaks form and the frosting is thick and holds it's shape like shown on the photo above.
- Step 6: Frost the lemonade cake and sprinkle with a bit more lemon zest for decoration.
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Mom Tip
Store the cake covered in the refrigerator. Use toothpicks or something similar before covering the cake with plastic wrap or aluminum foil. If the cover touches the cake, it will rip off some of the frosting.
Enjoy!
More Lemon Desserts
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Printable Recipe
Lemonade Cake with Marshmallow Frosting Recipe
Ingredients
For the cake
- 1 box Lemon Cake Mix Box size used was 15.25 ounces
- 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
- ¼ teaspoon Cream of Tartar
- 1 cup Granulated Sugar
- ⅓ cup Water
- ½ teaspoon Lemon Extract optional
- 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 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 and the cream of tartar 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 lemon zest if using. Continue to mix until stiff, glossy peaks form.
- Frost the cake and top with more lemon zest if desired.
Kim
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?
Cook This Again, Mom!
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.
Joanne DiPalo
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
Cook This Again
I really hope you enjoy the cake! Thank you for sharing my recipe. 🙂