Marshmallow Frosting + No Mixer Required Lemon Cake

WHAT YOU’LL NEED FOR THE CAKE:

2 cups of all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
The zest of 4 lemons
1/2 cup fresh lemon juice
3 tablespoons milk

MARSHMALLOW FROSTING:

4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup unsweetened, flaked, toasted coconut

DIRECTIONS:

Preheat the oven to 350 degrees F.

Spray a 9-inch cake pan. *I used a springform pan.

Whisk together sifted flour, baking powder and salt in a small bowl.

Whisk together eggs and sugar until smooth in a large bowl. Add in cooled butter and the vanilla extract and whisk until combined.

Stir in the lemon zest.

Add in half of the flour mixture from the small bowl, stirring well, then add the lemon juice and milk.

Stir in the remaining flour mixture until the batter is smooth.

Spoon into the greased 9-inch pan and use a spatula to even out the batter.

Bake for 25 – 30 minutes, or until the cake springs back when touched. Let cool completely.

TO MAKE THE MARSHMALLOW FROSTING:

Combine the egg whites, sugar and cream of tartar in a heat-proof bowl.

Place over top of a double-boiler that contains simmering water and whisk constantly for 3 to 4 minutes, or until the sugar has dissolved and the egg whites are slightly warm.

Remove the bowl and place it under your stand-mixer with the whisk attachment, beating it slowly at first and then gradually increasing the speed.

Beat for 6 to 7 minutes until glossy and thick, then beat in the vanilla extract for another minute to combine.

Frost the cake and then top with coconut! SO YUMMY!

Our notes:
This cake turned out to be a very nice flavour combination and I’m so glad we gave it a try! The batter was easily whipped up using only a whisk and cooked up to be poundcake-like in texture, and the marshmallow frosting (though sounding a bit daunting at first) was just like eating the inside of a fire-roasted marshmallow.

I also doubled the cake recipe to achieve a bigger cake, but would make this cake again in a heartbeat! Next time though, we’ll make a chocolate cake with a graham crust for the full on s’mores effect of the marshmallow frosting.

VERDICT: YOU SHOULD MAKE THIS!