Lemonade Cake with Marshmallow Frosting Recipe
A creamy, sweet, and delicious marshmallow frosting is a perfect partner for this simple lemonade cake.
Servings: 15 Servings
Calories: 273kcal
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.
Notes
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.
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