Go Back
Lemon jello cake with lemon glaze and fresh lemon slices on a white plate.
Sonia Khan

Lemon Jello Cake Recipe - Super Moist & Easy Dessert

Make a fresh-tasting and moist Lemon Jello Cake for dessert with a lemon-infused glaze with the ease of a cake mix and a box of Jello.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
resting time 5 minutes
Total Time 45 minutes
Servings: 12 slices
Course: brunch, cake, Dessert
Cuisine: American
Calories: 239
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Jello Cake:
  • 1 box yellow cake mix
  • 1 small package lemon Jello
  • 3 large eggs room temperature
  • ½ cup vegetable oil
  • 1 cup water
For the Lemon Glaze (Optional):
  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tbsp butter melted

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • spatula
  • cooking rack

Method
 

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and lightly dust with flour.
  2. Mix Batter: In a bowl, combine cake mix, lemon Jello, eggs, oil, and water. Beat until smooth, but don’t overmix.
  3. Bake: Pour batter into the pan and bake 25-30 minutes, or until a toothpick comes out clean.
  4. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a cooling rack.
  5. Glaze (Optional): Mix powdered sugar, lemon juice, and melted butter. Drizzle over warm cake.
  6. Serve: Slice and enjoy as-is or with whipped cream, berries, or ice cream.

Notes

  • Don’t overmix the batter.
  • Use room-temperature eggs for a soft, moist cake.
  • Check doneness with a toothpick.
  • Glaze slightly warm cake for best results.
  • Store in an airtight container at room temp (2-3 days) or refrigerate (up to 5 days).