Lemon Jello Cake

Lemon Jello Cake Recipe

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Chris Moore


This cake has been made in my family for years. Every time I make it I get rave reviews. While it is not frosted, it does have a nice sweet, tart glaze which makes it great for carry-ins. Unlike other "jello" cakes the jello is not poured over the top but is part of the batter.

★★★★★ 1 vote
10 Min
35 Min



1 box
lemon jello
3/4 c
hot water (i use it hot from the tap, not boiling)
1 box
yellow cake mix
3/4 c
vegetable oil (i use canola oil)


2 c
powdered sugar
6 Tbsp
lemon juice


1Preheat oven to 350 degrees. Grease and flour a 9x13 pan. (I use the baking spray with the flour already in it.)
2In mixing bowl combine the jello with the hot water until the jello is dissolved.
3Add the eggs to the jello, mixing well. Then beat on high for 2 minutes.
4Add the cake mix, mixing well. Then beat on high for 2 minutes.
5With the mixer on low add the oil until it is mixed in well. Then beat on high for 1 minute. Pour into prepared cake pan. Bake for 30 to 40 minutes until a toothpick inserted in the middle comes out clean.
6While the cake is baking mix together the powdered sugar and lemon juice in a separate bowl. Set aside.
7As soon as cake is out of the oven, poke holes over the entire top of the cake with a fork. Then spoon the glaze over the top of the cake making sure to spoon some glaze around the edges between the cake and pan. Cool completely before serving. Enjoy!

About Lemon Jello Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtags: #Picnics, #carry-ins