Lemon Marshmallow Poke Cake
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One bite of this Lemon Marshmallow Poke Cake and you'll fall in love. The combination of tangy lemon and soft white cake is simply irresistible. Cover your semi-homemade cake with marshmallow frosting and it's even better!
Ingredients
Cake Mix
- 16.25 ounces boxed white cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites
Lemon Gelatin
- 3 ounces lemon gelatin
- 1 cup boiling water
- 22 ounces lemon pie filling or this lemon curd recipe
Marshmallow Frosting
- 5 egg whites room temperature
- ¾ cup granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
Cake
- Preheat oven to 350°F for a shiny metal or glass pan or 325° for dark or coated non-stick pans. Prepare your 9 X 13-inch baking dish by spraying the bottom with cooking spray.
- In a mixing bowl, combine the cake mix, 1 cup water, egg whites, and vegetable oil. Beat at medium speed or vigorously by hand for 2 minutes.
- Pour batter into pan and bake for 29-34 minutes or until a toothpick inserted into the middle comes out clean. Place cake on a wire rack to cool for at least 20 minutes.
- When the cake has cooled, poke holes halfway into the cake about 1-inch apart with the rounded handle of a wooden spoon.
Lemon gelatin
- Combine the cup of boiling water and gelatin and stir until gelatin has dissolved. Spoon evenly over the entire cake.
- Spread the lemon pie filling over the cake and cover tightly with plastic wrap. Refrigerate for a minimum of two hours.
Marshmallow Frosting
- In the pot of a double boiler, bring some water to a boil and then lower the heat to a simmer. In the top portion of the double boiler, mix together the egg whites, sugar, salt, and cream of tartar.You can also use a heat proof mixing bowl and place it over, but not into, a medium pot of simmering water.
- Heat the egg white mixture while whisking constantly until warm and sugar has completely dissolved. The egg will be warm and the mixture smooth when rubbed between your fingers. This should take about 3-4 minutes.
- Transfer mixture to your mixing bowl (if not already using it to heat the egg), and using the whisk attachment, and starting on low speed beat the mixture gradually increasing to high speed until stiff, glossy peaks form. This will take about 7-9 minutes.
- Add the vanilla and mix until combined. Place dollops of the frosting over the cake and spread with an offset spatula, and serve immediately. Top with slices of lemon or yellow sprinkles, if desired. You can also lightly brown the marshmallow frosting with a small hand blow torch, if you'd like!
Notes
- See the post for tips and tricks.
- You'll notice that some of the photos have a flatter frosting. That is because some yolk had leaked into the egg whites that I couldn't remove and I cooked the frosting too long and at a higher temperature this time. I was distracted. Don't do what I did. Follow the instructions and you'll have a light and fluffy marshmallow frosting. It still tasted ok, just wasn't marshmallowy as I would have liked.
Nutrition
Serving: 1g | Calories: 378kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 487mg | Potassium: 68mg | Fiber: 1g | Sugar: 50g | Calcium: 87mg | Iron: 1mg