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Lemon Jello Cake is ridiculously easy to make with a lemon cake mix, lemon jello, and the best part is the sweet lemon glaze that get’s poured over the warm lemon cake. The cake soaks it all up and makes itself so moist and bursting with fresh and bright lemon flavors.
For another lemony cake be sure and try my Lemon Lovers Layered Cake – easy to make with a lemon cake mix and lemon pudding!
Lemon Jello Cake Recipe
Lemon Jello Cake is the softest most lemony cake you will ever have! It’s a delicious recipe that is so easy to make because it starts with a boxed cake mix plus a box of lemon jello to provide tons of bright sweet lemon flavor and tons of moisture to this delicious lemon dessert.
This is the perfect dessert for all the lemon lovers with the sweet and soft lemon cake base and then the sweet lemon glaze that gets poured over top the warm cake, which helps it soak into the cake while it’s cooling.
The cake looks very simple but don’t let that fool you! One bite and you’ll wonder where this cake has been your entire life?!?
Easy Simple Ingredients Needed
- Lemon Cake Mix : I use the Duncan Hines Perfectly Moist Supreme Lemon Cake Mix for this recipe. Do not prepare the cake mix according to the box directions on the back, just dump the dry cake mix into the mixing bowl.
- Lemon Gelatin Mix (Lemon Jello Mix) : This is just the small box of lemon jello. Do not prepare it according to the directions, simply dump in the dry gelatin powder.
- Water : I always recommend using purified water or bottled water when a baking recipe calls for water. Sometimes water from the kitchen tap can taste different and affect the final taste of the dessert.
- Oil : Canola oil or vegetable oil work the best.
- Large Eggs
- Powdered Sugar
- Lemons : You will zest the lemon first and then juice the lemons. With 2 large lemons you can get 1/4 cup fresh lemon juice and up to 1 tablespoon lemon zest.
How To Make Moist Lemon Jello Cake (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a 9×13-inch pan or baking dish by spraying it with nonstick spray or greasing it with softened butter or shortening. Set aside.
In a large mixing bowl, whisk together the lemon cake mix and lemon gelatin powder. Add in the water, oil, and eggs and continue whisking until it’s well combined. You can also use an electric mixer or rubber spatula to mix it all together if the whisk is not working.
Pour the lemon cake batter into the prepared pan and spread it into an even layer.
Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
As soon as the cake comes out of the oven, sift the powdered sugar into a small bowl and slowly stir in the fresh lemon juice and mix until combined and smooth. Pour the icing over top of the cake (while the cake is still warm) and spread it out evenly. Sprinkle the lemon zest on top of the icing and allow the cake to cool to room temperature (about 1 hour).
Slice and serve the cake at room temperature.
Storage Instructions
- Room Temperature : Cover the cake with a lid, plastic wrap, or foil and store it at room temperature on the counter for up to 2 days. Because the cake is so moist, it will start to go bad quicker because of all the moisture it has.
- Refrigerator : Cover the cake with a lid, plastic wrap, or foil and store the cake pan inside the fridge for up to 4 days. Individual pieces can also be placed inside an airtight container for storage in the fridge. You can enjoy the cake chilled from the fridge, or bring the cake up to room temperature before eating, you could also microwave a piece of cake for just a few seconds.
- Freezer : You can freeze the cake by wrapping the pan in plastic wrap and then in tin foil, or place the cake inside a freezer-safe container, and store in the freezer for up to 2 months. If you only have a few pieces left of the cake, wrap each one individually (plastic wrap and in foil) and then place the wrapped pieces inside a freezer-safe Ziploc bag or container. Thaw in the refrigerator overnight before serving chilled or at room temperature.
Can I Use Bottled Lemon Juice For A Lemon Dessert?
For the best flavor I highly recommend only used freshly squeezed lemon juice for lemon desserts. Yes, bottled lemon juice will work just fine, but the flavor won’t be as fresh and vibrant. For this recipe you will need 2 large lemons in order to get 1/4 cup lemon juice + up to 1 tablespoon lemon zest.
Baking Tips For This Easy Lemon Cake
- The cake will puff up in the middle and then sink slightly before you take it out of the oven; this is normal and as long as a toothpick inserted comes out clean, the cake is fully cooked. It is a super moist cake so the cake itself, and the middle, will be softer and sink just slightly while cooling.
- I recommend using the lemon cake mix but if for some reason you can’t use a lemon cake mix, you can use a white cake mix or yellow cake mix, but please note that the lemon flavor will be much less and it will change the taste of the cake.
- Serve this moist cake with lemon icing at room temperature.
- If you want a thicker glaze then add more powdered sugar, 1 tablespoon at a time, until it reaches the desired consistence. For a thinner glaze, use more milk until it reaches the desired consistency.
- Lemon zest can be quite strong so I normally only use about 1 teaspoon of lemon zest on top of the cake. You will get about 1 tablespoon lemon zest from the 2 lemons, so you can use any amount you like.
More Must Try Lemon Desserts
- Lemon Lush
- Lemon Zucchini Bread
- No Bake Lemon Pudding Pie
- Lemon Cheesecake Bars
- Lemon Crumb Bars
- Lemonade Pie
- Lemon Blueberry Cobbler (With A Lemon Cake Mix)
- No Bake Lemon Cheesecake
Lemon Jello Cake
Ingredients
Easy Lemon Jello Cake
- 1 box (15.25 oz) lemon cake mix
- 1 box (3 oz) lemon jell-o
- 3 large eggs
- 1 cup water
- 2/3 cup oil (canola or vegetable)
Lemon Glaze
- 1¾ cup powdered sugar (sifted or whisked)
- 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
- 1-3 teaspoons lemon zest (zest the lemons first)
Instructions
- Preheat the oven to 350℉. Prepare a 9×13-inch baking pan by spraying it with nonstick spray or greasing it with softened butter or shortening. Set aside.
- In a large mixing bowl, whisk together the lemon cake mix and lemon gelatin powder. Add in the eggs, water, and oil and continue whisking until it's well combined.*You can also use an electric mixer or rubber spatula to mix it all together if the whisk is not working.1 box (15.25 oz) lemon cake mix, 1 box (3 oz) lemon jell-o, 1 cup water, 2/3 cup oil, 3 large eggs
- Pour the lemon cake batter into the prepared pan and spread it into an even layer.
- Bake for 30 minutes or until a toothpick inserted into the middle comes out clean.
- As soon as the cake comes out of the oven, sift the powdered sugar into a small bowl and slowly stir in the fresh lemon juice and mix until combined and smooth.1¾ cup powdered sugar, 1/4 cup freshly squeezed lemon juice
- Pour the icing over top of the cake (while the cake is still warm) and spread it out evenly. Sprinkle the lemon zest on top of the icing and allow the cake to cool to room temperature – about 1 hour.1-3 teaspoons lemon zest
- Slice and serve the cake at room temperature.
Notes
Nutrition
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