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A slice of Lemon Jello Cake on a white plate on a white background.
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Lemon Jello Cake

This moist lemon jello cake is so easy to make! Simple bake a lemon cake, poke holes over the cake and pour a lemon jello liquid mixture overtop. This mixture will seep throughout the cake, making every bite extra moist! Top the cake with a homemade glaze. This cake is served chilled and is the perfect spring and summer dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings 20 servings
Calories 169kcal
Author Whitney Wright

Equipment

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

Store the lemon jello cake with glaze in the fridge covered for 3-5 days. The cake must be refrigerated due to the jello. 
To freeze, chill the cake until the glaze is set and cover completely in plastic wrap or store in an airtight container and freeze for up to 1 week. For longer, freeze with an additional layer of aluminum foil. 
Recipe source: my Aunt Barbara

Nutrition

Calories: 169kcal | Carbohydrates: 37g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 220mg | Potassium: 14mg | Fiber: 1g | Sugar: 27g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg