Lemon Jello Cake is a zesty, easy-to-make dessert made with a lemon cake mix and lemon Jello, topped with a fresh and easy lemon glaze. Perfect for any occasion!

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Prep Time15

Cook Time25

Total Time1 10

Servings

This lemon jello poke cake is not your average box mix cake. Starts with a shortcut, ends like a bakery-style lemon drizzle cake. Ultra-moist from the lemon Jello, soaked in a zingy fresh lemon glaze that sinks into every bite. The crumb is soft but holds together — no collapsing when you slice it. And that glaze? Sharp, sweet, and sets into a glossy finish like a bakery donut.

Lemon Jello Cake Ingredients

Lemon Jello Cake raw ingredients that are labeled

For the Lemon Cake

1 (15.25 ounce) lemon cake mix
1 (3 ounce) lemon gelatin
1 ¼ cup water
¾ cup vegetable oil
4 large eggs, room temperature

For the Lemon Glaze

2 ¼ cup powdered sugar, sifted
1 tablespoon fresh lemon zest
¼ cup fresh squeezed lemon juice
Thinly sliced lemons for optional garnish

Ingredient Substitutions

You can use any citrus-flavored gelatin like lime or orange for a different twist, or use your imagination and experiment with other Jello flavors.

You can use bottled lemon juice, but fresh is preferred for the best flavor. It’s ok to leave the lemon juice out, but your glaze will taste sweet, and not lemony. It will still be delicious though.

You can use white or yellow cake mix and add extra lemon zest for flavor.

How to Make Lemon Jello Cake

Prep the pan. Spray a 9×13 baking dish with nonstick spray. Preheat oven to 350°F.
Mix the batter. Whisk cake mix + lemon Jello in a bowl. Add water, oil, and eggs. Beat with a mixer on medium-low until smooth.
Bake. Pour into pan and bake 30–35 minutes. Start checking at 25 — a toothpick should come out clean or with a few moist crumbs.
Make the glaze. While the cake bakes, whisk powdered sugar, lemon zest, and lemon juice until smooth.
Poke + pour. Right out of the oven, poke holes all over using a skewer. Pour glaze on while hot and spread gently with a spoon or offset spatula.
Cool + slice. Let cool 30 minutes. Slice into 15 squares. Garnish with lemon slices if using.

Cooking Tips

The Jello in the cake mix can make the cake stick to the pan, so be sure to spray it well before baking.
If your cake looks like it’s baking unevenly about halfway through the baking time, rotate it in the oven.
If your glaze seems too thick to pour, add more lemon juice to thin in out. This will give it more lemon flavor instead of watering it down.
The holes should be made with the cake is still hot, and you should pour the glaze right away, too. The hot cake melts the glaze and helps it seep into the holes.

Serving Suggestions

There’s something nostalgic about serving this cake straight from the pan. Want to dress it up? Plate the slices, add a little lemon zest or a dollop of lemon curd. The glaze is fresh and bright, but you can swap in lemon buttercream or Cool Whip frosting for a richer finish.

Storage Instructions

Keep this poke cake in an airtight container at room temp for up to three days. Want it to last longer? Pop it in the fridge — it’ll stay good for about six days.

a baking dish of Lemon Jello Cake with a few slices missing

Lemon Jello Cake is a refreshingly sweet and easy-to-make dessert that’s perfect for any occasion. Start with a boxed cake mix and a package of Jello for a lemon dessert you’ll devour.

More Jello Poke Cakes

Jello Poke Cake Recipe – The classic. White cake, red Jello, whipped topping. Simple and nostalgic in the best way.

Rainbow Joke Cake Recipe – A party on a plate. Striped with layers of Jello and topped with fluffy whipped cream.

Raspberry Jello Poke Cake – Tart raspberry Jello meets vanilla cake and creamy topping. A crowd favorite every time.

Orange Jello Poke Cake – Like a creamsicle in cake form. Bright orange flavor with a soft, melt-in-your-mouth crumb.

Lemon Jello Cake

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Lemon Jello Cake is a zesty, easy-to-make dessert made with a lemon cake mix and lemon Jello, topped with a fresh and easy lemon glaze. Perfect for any occasion!

Prep Time 15

Cook Time 25

Total Time 1 10

Servings

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Ingredients

For the Lemon Cake

15.25 ounces lemon cake mix, 432g (We used Duncan Hines brand)
3 ounces lemon gelatin, 85g (We used Jell-O brand)
1 ¼ cup water
¾ cup vegetable oil
4 large eggs, room temperature

For the Lemon Glaze

2 ¼ cup powdered sugar, sifted
1 tablespoon fresh lemon zest
¼ cup fresh squeezed lemon juice
Thinly sliced lemons, for optional garnish

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick baking spray. (We used Baker’s Joy)
Add the dry cake mix and lemon gelatin to a medium size (2-3 quarts) mixing bowl. Whisk to combine.
Add the water, vegetable oil and eggs to the dry cake mix and gelatin. Use a handheld mixer on medium low speed to mix the wet ingredients into the dry ingredients until completely incorporated.
Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted comes away clean or with just a few crumbs attached. Keep in mind that all ovens cook differently, so begin checking the cake at 25 minutes.
While the cake is baking, add the sifted powdered sugar to a small (3-4 cups) mixing bowl.
Whisk in the lemon zest and fresh squeezed lemon juice until smooth.
Once the cake is baked, use a bamboo skewer to poke holes in the cake ¼ – ½ inches apart while the cake is hot.
Immediately pour the glaze over the cake. Use a spoon or an offset spatula to carefully spread the glaze.
Allow the cake to cool for 30 minutes, or until completely cooled.
Just before you are ready to serve, cut 3 slices x 5 slices. Garnish with lemon slices, if desired.

Notes

The Jello in the cake mix can make the cake stick to the pan, so be sure to spray it well before baking.
Take time to bring your eggs to room temperature. This helps the batter incorporate so much more easily. You can just let them sit on the counter for 30 minutes before you start baking.
If your cake looks like it’s baking unevenly about halfway through the baking time, rotate it.
If your glaze seems too thick to pour, add more lemon juice to thin in out. This will give it more lemon flavor instead of watering it down.
The holes should be made with the cake is still hot, and you should pour the glaze right away, too. The hot cake melts the glaze and helps it seep into the holes.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Lemon Jello Poke Cake