To all of my lemon lovers, I have just the cake for you! Lemon Jello Cake is bursting with all the lemony flavor you could ever want! This recipe is easy… we use a box lemon cake mix and poke holes over the entire cake, drizzle lemon jello over top (which will seep into all the holes), and then glaze it with a lemon glaze. It’s one of the most delicious, cheery, and inviting cakes I’ve ever had! 

A slice of Lemon Jello Cake on a white plate topped with a lemon slice.

What is Lemon Jello Cake?

This cake is made by drizzling a lemon jell-o mixture over a baked lemon cake; it’s then topped with a lemon glaze and chilled until cold. Yes, this cake is served cold and it’s delicious!

This cake is very lemony and extremely moist.

A fork cutting into a slice of glazed Lemon Jello Cake.

Ingredients

To make the lemon cake and the jell-o, you’ll need:

  • 1 box of Lemon cake mix – and ingredients needed on back of the box to make the cake.
  • 1-3 oz box lemon jell-o.
  • 1 cup boiling water.

To make the lemon glaze you need:

  • Lemon juice
  • Powdered sugar
  • Milk
  • Melted butter – unsalted or salted butter.

How to make Lemon Jello Cake

  1. Bake the lemon cake. Follow the directions on the cake box to make the cake. Bake it in a 13″x9″pan. Let the cake cool.A baking dish full of lemon cake mix batter.
  2. Pierce the cake with a fork, make sure you poke holes over the entire cake. You want lots of little holes so that the Jell-O mixture can seep through. A fork being inserted into a baked lemon cake.
  3. In a large liquid measuring cup combine 1 cup of boiling water and the lemon Jell-O. Stir until the Jell-O powder has fully dissolved.
  4. Pour the Jell-O over the cakeLemon Jello liquid being poured overtop a baked lemon cake.
  5. Chill cake in the fridge to let the Jell-O set (1-2 hours). A baked lemon jello cake in a baking dish.
  6. Make the glaze: whisk the lemon juice, powdered sugar, milk, and butter. Pour the glaze over the chilled cake. Lemon glaze in a liquid measuring cup.An overhead photo of a lemon jello cake topped with a lemon glaze.
  7. Chill the cake until the glaze has partially or fully set. Serve the cake cold, or around room temperature. Note: you can serve it soon after glazing the cake, but I suggest you chill the cake for at least 30 minutes after drizzling the lemon glaze overtop so that the glaze isn’t as runny.

A slice of lemon jello cake topped with a lemon glaze.

I hope you make this cake, because I know you’ll go crazy for it!

When you make a recipe from Salt & Baker, make sure you come back to leave a review letting me know how you liked the recipe! Thank you! xoxo

And for those of you who are obsessed with lemon everything… 🍋 🙂

Most Amazing Lemon Recipes

Lemon Jello Cake

Servings 20 servings
This moist lemon jello cake is the perfect spring and summer dessert!
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes

Ingredients
  

  • 1 box Lemon cake mix and the ingredients needed on back of the box to make the cake
  • 1 3 oz box lemon Jell-O
  • 1 cup boiling water

Lemon Glaze

  • 2 tablespoons lemon juice
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 tablespoons melted butter

Instructions
 

  • Bake the lemon cake as directed on the cake box (I make it into a 13x9 inch cake). Let the cake cool. Once cool poke the surface of the cake with a fork. You want lots of little holes so that the Jell-O can seep through.  
  • In a large liquid measuring cup combine 1 cup of boiling water and the lemon jell-o. Stir until the Jell-O powder has fully dissolved. 
  • Pour the Jell-O over the cake. Chill cake in the fridge to let the Jell-O set. 

Lemon Glaze

  • Make the glaze: In a medium bowl whisk the lemon juice, powdered sugar, milk, and butter. Add more milk or more powdered sugar to get the glaze to a medium consistency, but not runny. The glaze should be white. 
  • Pour the glaze over the chilled cake, doing your best to get it drizzled over the cake evenly.
  • Place back in the fridge to chill for 30 minutes or until the glaze has partially or fully set.
  • Serve cold or close to room temperature.

Notes

Recipe source: my Aunt Barbara

Nutrition

Calories: 169kcalCarbohydrates: 37gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 220mgPotassium: 14mgFiber: 1gSugar: 27gVitamin A: 35IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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Lemon Jello Cake on a plate with a vase of flowers in the background.

A lemon slice on top of a slice of Lemon Jello Cake.