I love recipes like this one that takes a plain packaged cake mix to the next level. All you need is a little Yellow Cake Mix and some Lemon Jello.
The lemon jello mix you add to this cake recipe not only gives it a nice lemony flavor but it will also make the cake light and fluffy. Once you start using Jello mixes with cake mixes there is no going back.
I like to use a bundt pan when making this recipe but you can use whatever shape and type of pan you want.
Just make sure you use the suggested baking time on the cake mix packaging for the size and type of pan you are using. As always, do a toothpick test to ensure the cake is fully basked.
If you use the quantities listed below for the lemon drizzle, it will mostly get absorbed into the cake.
If you are looking for the lemon drizzle to stay visible and hardened on the cake, reduce the amount of lemon juice you add to the powdered sugar by 1 - 2 tablespoons.
Recipe Video
For another great lemon-flavored cake I suggest you try my Lemon Wow Bundt Cake. You will not be disappointed!
For more great recipes with Yellow Cake Mix, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Lemon Jello Cake recipe (see recipe card for quantities): Yellow Cake Mix, Lemon Jello, Eggs, Canola Oil, Water, Lemon Juice and Powdered Sugar.
🥣 How do I make this Lemon Jello Cake
Preheat the oven to 350°F.
In a large mixing bowl, combine all the cake ingredients. Beat for 3 minutes with an electric mixer on medium speed.
Pour the batter into a pan lined with parchment paper or a greased bundt pan.
Bake for the time listed on the cake mix package based on the size and type of pan you are using. A toothpick should come out clean once the cake is done. Let the cake cool in the pan for 10 minutes then remove to a wire rack.
Make the drizzle
Mix the powdered sugar with the lemon juice and mix until the desired consistency is reached. Spread over warm lemon jello cake.
Lemon Jello Cake
Equipment
- Bundt Pan
Ingredients
Cake
- 1 Yellow Cake Mix
- 1 pkg Lemon Jello
- 3 Eggs
- ¾ Cup Canola Oil
- ¾ Cup Water
- 2 tablespoon Fresh Lemon Juice
Lemon Drizzle
- 1 Cup Powdered Sugar
- 4 tablespoon Fresh Lemon Juice
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the cake ingredients. Beat for 3 minutes with an electric mixer on medium speed.
- Pour the batter into a pan lined with parchment paper or a greased bundt pan.
- Bake for the time listed on the cake mix package based on the size and type of pan you are using. A toothpick should come out clean once the cake is done. Let the cake cool in the pan for 10 minutes then remove to a wire rack.
Make the Lemon Drizzle
- Mix the powdered sugar with the lemon juice and mix until the desired consistency is reached. Spread over warm lemon jello cake.
Recipe Video
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Catherine Thompson
Made 3 of these cakes for my Rotary Club dessert evening and they were a hit! Rave reviews from everyone. Thank you, I will be making this again for my family.
Janet
Made this cake for a family gathering, and it was a great hit. Very moist. Will make this again.
Krae
What size box of jello?
So glad you told the difference in how to get the icing to sink into the cake! Thanks!
Chef Rodney
I've used both 3oz and 6oz to see if the larger box would yield more lemon flavor (it did), but I usually stick with the 3oz box.
Teri
This is the best lemon cake I have made. Very easy to make. Moist and loaded with flavor. I did add the zest of 2 lemons to the cake mix, giving the cake a nice lemony pop.
Chef Rodney
Good suggestion about the lemon zest. Thanks for the feedback!
Cynthia
I haven’t actually made this recipe yet, it doesn’t say when to put jello in. Do you pour it after it’s baked on cake?
Chef Rodney
It is added in step 2 of the recipe when you combined all the cake ingredients.