1boxLemon Cake Mixeggs, oil, and water/lemonade per box recipe
1cupLemonadein place of water (use the amount listed on box)
½cupVegetable OilI often use canola oil (amount listed on box recipe)
3Eggs(amount listed on box recipe)
For the frosting
2Egg Whites
1cupGranulated Sugar
¼teaspoonCream of Tartar
⅓cupWater
1teaspoonLemon Extractadjust to taste
Lemon Zestoptional
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.