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A slice of lemon jello cake topped with a lemon glaze.
5 from 1 vote

Lemon Jello Cake

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


  • 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


  • 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.


Recipe source: my Aunt Barbara


Calories: 169kcal (8%), Carbohydrates: 37g (12%), Protein: 1g (2%), Fat: 2g (3%), Saturated Fat: 1g (5%), Cholesterol: 3mg (1%), Sodium: 220mg (9%), Potassium: 14mg, Fiber: 1g (4%), Sugar: 27g (30%), Vitamin A: 35IU (1%), Vitamin C: 1mg (1%), Calcium: 56mg (6%), Iron: 1mg (6%)