Lemon Jello Cake

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.

Course Cake, Dessert

Cuisine American

Keyword easy lemon cake, lemon jello cake

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 378kcal

Author Jessica - Together as Family

Equipment

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 9x13-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

Sift Powdered Sugar : To sift the powdered sugar, place it inside a fine mesh strainer or sifter, over a mixing bowl and sift it or tap it to move the powdered sugar down into the bowl. If you don't have either of these items, it will work to stir the powdered sugar with a whisk before adding the lemon juice to it. The sifting or whisking just helps remove lumps which will prevent the glaze from being lumpy with pockets of powdered sugar.

Glaze & Zest : 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.

Nutrition