Lemon Jello Cake

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 Time15

Cook Time25

Rest Time30

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Lemon Jello Cake Recipe

Servings:

Calories: 218kcal

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 9x13 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