Lemon Jello Cake

5 from 5 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: easter cake, easy dessert, lemon cake, lemon cake recipe

Servings:

Calories: 231kcal

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.