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!
Ingredients
- Yellow Cake Mix -- any brand you like will do.
- Lemon Jell-O -- choose the small 3-ounce box.
- Eggs -- Large eggs are what recipes are tested with.
- Vegetable Oil -- I use canola oil or vegetable oil when baking cakes. Their mild flavors work perfectly.
- Water
- Fresh Lemon Juice -- some lemons are juicier than others. I always buy 2, just in case. This time, 1 lemon was sufficient.
- Lemon Zest -- the outer, yellow part of the lemon rind that is full of lemon oils and lots of lemon flavor. Don't get into the white pith as it can be bitter.
- Powdered Sugar -- sift before measuring to make sure your drizzle is 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.
Instructions
- Prepare your cake pan by lightly spraying them with baking spray.
- Zest the lemon. After the lemon is zested, cut the lemon in half and squeeze out the juice in a small bowl. Remove any seeds. The lemon juice will be used in both the cake and the drizzle.
- In a large bowl, combine cake mix, lemon jello mix, and other cake ingredients. Beat with an electric hand mixer on medium for 3 minutes.
- Pour the batter into your prepared pan. Shaking the pan gently to even out the batter. If you splashed the batter onto the sides of the pan, wipe the pan clean with a damp cloth being careful not to wipe away your baking spray.
- Bake for the time that is indicated on the boxed mix--matched to your pan size. My bundt pan baked for 30 minutes at 350 degrees.
- Remove the cake from the oven when the cake tests done. See tips below.
- Cool the cake in the pan for 10 minutes. This helps the cake to release from the pan more successfully. Don't rush this step or the cake could fall apart.
- Flip the hot cake over onto a cooling rack then allow the Lemon Jello Cake to cool completely.
- Meanwhile, make the lemon glaze by mixing sifted powdered sugar with fresh lemon juice until no lumps remain.
- Drizzle lemon glaze onto the top of the cake and this beauty is ready to serve.
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.
Substitutions and Variations for Lemon Jello Cake
Strawberry Jello Cake - Next time, substitute strawberry jello mix for the lemon and mix up the flavors in this delicious recipe.
Cake Mix - Use a white cake mix or lemon boxed cake mix instead of a yellow one. The result will be less vibrant yellow and still deliciously lemony!
Lemon Juice - If you only have bottled lemon juice, use it, and omit the lemon zest. This delicious cake will have a less pronounced lemon flavor.
Baking Spray - If you don't have baking spray, thinly coat the pan with shortening and dusting with flour. Dump out all the extra flour and tap to be sure the extra is out.
Bundt Pan - Bake the Lemon Jello Cake in a 9 x 13-inch pan for a more casual cake. Top it with Cool Whip or homemade whipped cream, if desired.
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 of Lemon Jello Cake
Lemon Jello cake will stay moist and good for eating 3-5 days, well wrapped or covered. To prevent a dried-out cake, wrap it in foil or plastic wrap. Cake domes are also effective.
Other Desserts That Start with a Cake Mix
For another impressive but simple cake that starts with a cake mix, try Easy Heart Shaped Cake.
Crock Pot Peach Cobbler with Cake Mix -- for a peach dump cake variation.
Oreo Mug Cake, Chocolate Chip Mug Cake, Hot Chocolate Mug Cake can satisfy your sweet tooth in mere minutes.
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!
Food Safety
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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.
Tracy Lee says
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!!
Chuckie says
Love that you went outside your comfort zone! Bundt pans make a simple cake look so fancy, huh? Thanks for your review!
Susan says
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!
Chuckie says
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!
Krista Brakhage says
Love this! I also have done this with jello vanilla pudding.
Chuckie says
Ooooohhhh... good idea. Yum!
Terry T says
I like it without the icing!!!!
Sherry J. says
Everyone loved it. But I discovered I need a new Bundt pan! 🤣it didn’t look very pretty but it sure was yummy!
Chuckie says
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!)
Joanna H. says
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.
Chuckie says
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!