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

Lemon Jello Cake Recipe - Super Moist & Easy Dessert

Lemon Jello Cake Recipe is soft, moist, and full of bright citrus flavor. Made with lemon gelatin and a light glaze, this easy dessert has a fresh, sweet-tangy taste that makes it perfect for spring gatherings, potlucks, holidays, or anytime you want a simple lemon cake everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
resting time 5 minutes
Total Time 55 minutes
Servings: 12 slices
Course: brunch, cake, Dessert
Cuisine: American
Calories: 240
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
  • toothpick
  • whisk

Method
 

  1. Preheat your oven to 350°F and grease a 9x13-inch baking dish or bundt pan.
  2. In a large mixing bowl, combine the yellow cake mix, lemon gelatin, eggs, vegetable oil, and water.
  3. Beat until the batter is smooth and well mixed.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, whisk together the powdered sugar, lemon juice, and water in a small bowl to make the glaze.
  7. Let the cake cool for about 10 minutes after baking.
  8. If making it as a poke-style cake, poke small holes across the top with a skewer or fork.
  9. Pour the glaze over the warm cake so it soaks in.
  10. Let the cake cool completely before slicing and serving.

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).