Lemon Jello Cake
Create a fresh-tasting and moist Lemon Jello Cake for dessert with a lemon-infused glaze with the ease of a cake mix and box of Jello.
Extra Lemon, Lemon Jello Cake
My momma and I are both fans of all things lemon. Therefore, we know good lemon recipes. Fellow lemon lovers, pay attention.
There is double the lemon flavor in this refreshing and moist Lemon Jello Cake recipe that is perfect for brunch.
Or maybe you can be the cool friend and bring this dessert to the next Book Club. Then you have a distraction from the fact that you did not finish the book of the month - again.
Use a fancy or simple bundt pan to create a cake that looks much more complicated than it is. No one will believe that this moist cake started with a cake mix and a small box of lemon jello.
No Bundt pan? No worries! Use whatever you have: 9 x 13-inch pan would work just fine! You got this.
The Ingredients (And Why They Matter)
- Yellow Cake Mix: Provides the foolproof structure and fluffy crumb foundation for the entire cake.
- Lemon Jell-O (3 oz Box): The secret flavor hero. The gelatin traps moisture inside the cake, keeping it tender for days while boosting that bright yellow color and signature lemon punch.
- Eggs: Bind the batter together, providing lift and richness so the cake turns out lush rather than heavy.
- Canola or Vegetable Oil: Neutral oils keep the crumb tender and moist even when chilled, far outperforming butter in boxed mix hacks.
- Fresh Lemon Zest: Releases essential citrus oils that give the cake an authentic, high-end bakery aroma without any artificial extract aftertaste.
- Fresh Lemon Juice: Divvied between the batter and the glaze to cut through the sweetness with sharp, vibrant acidity.
- Sifted Powdered Sugar: Forms the base of your silky glaze. Sifting ensures every drop of drizzle is completely lump-free.
Top Tip
The drizzle soaks into the cake and creates a moist lemon jello cake. If you want it to have more of a visible glaze appearance that dries on the cake, reduce the amount of lemon juice you add.
How to Make Lemon Jello Cake
1. Prep the Citrus: Zest a fresh lemon using a rasp grater or zester, taking care to only grab the bright yellow skin while avoiding the bitter white pith beneath. Juice the lemon completely, setting aside separate portions for the cake batter and the sweet glaze.
2. Blend the Batter: In a large mixing bowl, combine the yellow cake mix, lemon Jell-O powder, eggs, oil, water, lemon juice, and fresh zest. Beat on medium speed with an electric hand mixer for a full three minutes until smooth, glossy, and fully aerated.
3. Fill and Bake: Carefully coat a bundt pan or 9x13-inch baking dish with non-stick baking spray. Pour in the batter, gently tapping the pan against the counter to level it and pop any air bubbles. Bake at 350°F until the top springs back when lightly touched and a toothpick inserted into the center comes out completely clean.
4. Rest and Release: Let the cake rest in the pan for exactly 10 minutes. This short rest allows the structure to set so the bundt turns out cleanly without tearing, while keeping it warm enough to absorb the glaze. Flip onto a wire cooling rack to cool completely.
5. Glaze and Serve: Whisk the sifted powdered sugar together with the remaining fresh lemon juice until smooth. Drizzle generously over the cooled cake, allowing it to soak into the golden crust before slicing.
Hint: Adding lemon zest to the cake batter amps up the lemon flavor in your final product without the fake lemon taste that comes along with lemon extract.
Testing a Lemon Jello Cake for Doneness
- Read the box for time ranges and set your timer for less time than the least amount of time. For example, if the bake time is 30-35 minutes, set your timer for 27 minutes. This will prevent overcooked cakes!
- I like to leave cakes in the oven while testing them. I simply slide the oven rack out, trying not to jiggle the cake around too much.
- The cake is fully baked when it is no longer jiggly and springs back when you lightly touch the top center with your finger.
- To be sure the cake is done, test your cake for doneness using a toothpick.
- Insert a toothpick into the cake top and pull it straight out.
- If the toothpick comes out clean your cake is done baking. If it has wet dough or crumbs, return to the oven and bake for 5 more minutes or until the toothpick comes out clean.
FAQ
Place your cooking rack over top of the pan. Hold onto the wire rack and pan. Then flip quickly. Be careful not to let the pan shift while flipping.
Boxed cake mixes, when prepared, serves 10-12 people depending on how you cut the cake.
This is easy to determine if you read the nutrition facts label on the back of the mix. The label indicates a serving is 1/10 of the package. Hence the package is expected to make 10 servings.
Doubling a box cake mix can mean tricky pan selection. I recommend baking 2 cakes instead of trying to double the recipe.
First, wash lemons under cool running water and scrub the surface with a soft bristle vegetable brush.
Then using a rasp grater or lemon zester, grate just the skin of the lemon.
Don't over zest your lemons!
The white pith of the lemon will result in your zest being bitter or too tangy!
If you plan on using the whole lemon in a recipe, always grate your lemon before you cut the lemon.
"In a Pinch" Ingredient Swaps
- Yellow Cake Mix: White cake mix or lemon cake mix work just as well. A lemon mix gives you an extra-intense flavor kick!
- Fresh Lemon Juice: Bottled lemon juice works in a bind for both the cake and the glaze if you don't have fresh fruit on hand (just skip the zest step).
- Baking Spray: If you run out of baking spray with flour, grease your bundt pan with vegetable shortening and dust thoroughly with all-purpose flour, tapping out any excess.
Creative Variations
Lemon Pudding Twist: Swap the Jell-O powder for a small box of instant lemon pudding mix to transform it into a ultra-dense, custard-style lemon bundt.
Strawberry Lemonade Cake: Swap the Lemon Jell-O box for a Strawberry Jell-O box while keeping the fresh lemon zest and juice for a sweet berry-citrus mashup.
9x13 Sheet Cake with Whipped Topping: Bake the batter in a 9x13-inch pan for a casual potluck, then spread a layer of whipped topping over the cooled cake on top of the glaze.
Equipment
Use a bundt pan to make it look extra fancy! Just be sure you spray the pan with baking spray to ensure a clean release.
Baking spray makes cake baking in fancy pans much more successful. No need to worry about getting shortening in every nook and cranny and getting a perfect dusting of flour.
Make sure you use baking spray NOT cooking spray so your pan doesn't get a gross film on it.
Storage & Reheating Tips
Can You Freeze It?: Yes! Freeze unglazed cake slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature and drizzle with fresh glaze before serving.
The Fridge Life: Store the glazed cake at room temperature in a cake dome for up to 3 days, or wrap tightly and store in the refrigerator for up to 5 days.
The Container Matters: Always use plastic wrap, foil, or an airtight cake dome. Leaving the cake uncovered will dry out the tender Jell-O crumb quickly.
Cooking for One or Two
If you aren't feeding a crowd, bake the batter in two smaller 6-inch bundt pans or loaf pans instead of one large dish.
Bake now, and freeze the second unglazed cake loaf for another day. You can also half the glaze ingredients to make a quick single-serving drizzle.
Other Desserts That Start with a Cake Mix
Fresh Out of the Kitchen: What We're Cooking Right Now
❤️ Share the Love
Lastly, if you made a Lemon Jello Cake following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag me on Instagram! Seeing your photos is my favorite thing!
Lemon Jello Cake
Ingredients
Method
- Preheat the oven to 350℉ and prepare a bundt pan or 9x13 pan by spraying with baking spray.
- Zest 1 lemon and mince the zest. Set aside.
- Juice the lemon being sure not to get seeds into your juice. You will need 2 Tablespoons of lemon juice for the cake and 4 Tablespoons for the drizzle.
- In a large mixing bowl, combine all of the cake ingredients.1 box Yellow Cake Mix, 1 box Lemon Jello, 3 Eggs, ¾ cup Canola Oil, ¾ cup Water, 2 Tablespoons Lemon Juice, Zest of 1 Lemon
- Mix on medium for 3 minutes.
- Pour the batter into the prepared pan. Place in the middle of the oven and bake at 350℉ until the cake tests done. Use the cake box directions as a guide for time to match your pan choice. Bake until a toothpick comes out clean.
- Allow cake to cool in the pan for 10 minutes.
- Remove the cake from the bundt pan to a cooling rack. Allow to cool completely.
- Mix the sifted powdered sugar and 4 T lemon juice together in a small bowl until no lumps remain.1 cup powdered sugar, 4 tablespoons Lemon Juice
- Pour lemon drizzle over the lemon cake.
My first cake made in a Bundt pan! It is so good! I could not locate my grater to zest my lemon so I’m glad you showed how to substitute with just lemon juice. Thank you for sharing - its delicious!!
Love that you went outside your comfort zone! Bundt pans make a simple cake look so fancy, huh? Thanks for your review!
So easy but turns out looking fancy. I used a white cake mix instead of yellow because it's what I had on hand. It's delicious!
I love it when fancy food is easy, too! Thanks for the rating and comments! We are so happy you made the cake and enjoyed it!
Love this! I also have done this with jello vanilla pudding.
Ooooohhhh... good idea. Yum!
I like it without the icing!!!!
Everyone loved it. But I discovered I need a new Bundt pan! 🤣it didn’t look very pretty but it sure was yummy!
Sherry! Thank you for your kind review. I love that it tasted great! I love the Nordic Bundt pans if you are looking for one. Made in USA, beautiful designs, and reasonably priced. (I'm not an affiliate, I just love their stuff!)
I made this for Easter! It was really good! Everyone liked it! Thanks for the recipe. I did use lemon cake mix and wow if you like lemon this is one to try.
Joanna,
So happy to hear your family enjoyed the cake! I bet that lemon cake mix made it REALLY lemony! Thank you for your support & happy cooking!