Lemon Jello Cake

If you love lemon-flavored desserts you will love this easy to make Lemon Jello Cake. One of my favorite cakes to make.

lemon jello cake

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.

freshly baked bundt cake

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.

lemon jello cake

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.

slice of cake on white plate

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.

lemon jello cake

For another great lemon-flavored cake I suggest you try my Lemon Wow Bundt Cake. You will not be disappointed!

You will need the following ingredients to make this Lemon Jello Cake recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.

  • Yellow Cake Mix
  • Lemon Jello
  • Eggs
  • Canola Oil
  • Water
  • Lemon Juice
  • Powdered Sugar
  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine all the cake ingredients. Beat for 3 minutes with an electric mixer on medium speed.
  3. Pour the batter into a pan lined with parchment paper or a greased bundt pan.
  4. 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.
  5. Mix the powdered sugar with the lemon juice and mix until the desired consistency is reached. Spread over warm lemon jello cake.

Recipe Video

Printable Recipe Card

Lemon Jello Cake

Lemon Jello Cake

If you love lemon-flavored desserts you will love this easy to make Lemon Jello Cake. One of my favorite cakes to make.
4.50 from 60 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course Cakes
Cuisine American
Servings 10
Calories 248 kcal

Equipment

  • Bundt Pan

Ingredients
 

Cake
  • 1 Yellow Cake Mix
  • 1 pkg Lemon Jello
  • 3 Eggs
  • ¾ Cup Canola Oil
  • ¾ Cup Water
  • 2 Tbsp Fresh Lemon Juice
Lemon Drizzle
  • 1 Cup Powdered Sugar
  • 4 Tbsp 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

→ 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.

Nutrition

Calories: 248kcalCarbohydrates: 20gProtein: 2gFat: 18gSaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 60mgPotassium: 28mgFiber: 1gSugar: 19gVitamin A: 72IUVitamin C: 3mgCalcium: 9mgIron: 1mg

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.

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4.50 from 60 votes (55 ratings without comment)

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11 Comments

  1. Cynthia says:

    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?

    1. It is added in step 2 of the recipe when you combined all the cake ingredients.

  2. Teri says:

    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.

    1. Good suggestion about the lemon zest. Thanks for the feedback!

  3. Krae says:

    What size box of jello?

    So glad you told the difference in how to get the icing to sink into the cake! Thanks!

    1. 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.

      1. Charlene McClelland says:

        Lemon pudding is it instant or the kind you cook

      2. Rodney says:

        Instant Pudding!

      3. Debbie says:

        This is confusing. The recipe seems to mean Jello gelatin, not pudding. At any rate, I have the gelatin and plan to use that.

  4. Janet says:

    Made this cake for a family gathering, and it was a great hit. Very moist. Will make this again.

  5. Catherine Thompson says:

    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.