Name: Lemon Jell-O Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 1 lemon cake mix; 3 ounce package lemon Jell-O (just the DRY mix); 4 eggs; 1 1/3 cup water; 2/3 cup oil; 1/4 cup lemon juice; 1 and 1/2 cup powdered sugar

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Where has this Lemon Jell-o Cake recipe been my entire life?! It’s ridiculously moist and bursting with a sweet lemon flavor. A perfect spring and summer recipe!

This Lemon Jello Cake recipe is super simple, and the cake itself even looks a little plain. But don’t let that fool you! My husband and I took a bite of this cake, and then looked at each other knowing our lives would never be the same again. ????

Okay, so that’s maybe a touch dramatic– but not by much. We inhaled this lemon-flavored cake just the two of us, barely saving any to share with the kids! Just make it for yourself and you’ll understand exactly why, I guarantee it.

Where has this Lemon Cake been my entire life?! It's ridiculously moist and bursting with a sweet lemon flavor. A perfect spring and summer recipe!

When the temperature rises and the days become longer, there’s nothing more refreshing and satisfying than a slice of lemon jello cake. This summer favorite combines the zesty tang of fresh lemon with the light sweetness of fluffy cake. It’s a quick and easy dessert that’s sure to become a family favorite. Here is a simple recipe that uses a lemon cake mix and a box of lemon Jell-O to create a moist and juicy cake that’s perfect for summer.

🍋🍋🍋 Celebrate LEMONS with us in this roundup of our best LEMON DESSERTS! 🍋🍋🍋

Lemon is the Hero Flavor in the Lemon Jell-O Cake

The secret to a perfect lemon jell-o cake is the lemon flavor. It’s not too overpowering but just enough to give you a refreshing taste. You’ll need a lemon cake mix and a box of lemon Jell-O to get started. The mix and Jell-O combine to create a lemon flavored cake that’s tart, sweet, and perfect for a hot summer day.

The Role of Eggs, Water, and Oil

While the lemon is the star, don’t forget about the supporting actors: eggs, water, and oil. The eggs add structure and richness, the water ensures the cake is moist and not too dense, and the oil adds a necessary fat content that gives the cake its tender crumb.

Mixing the Lemon Jell-O Cake

You’ll want to mix all these ingredients together in a large mixing bowl. It’s important to mix just until the ingredients are incorporated. Overmixing can lead to a tough cake, and nobody wants that. The resulting batter should be smooth and pourable.

Ready, bake, glaze.

This is the only dessert recipe you’ll need this summer, I guarantee it!

Lemon Jell-O Cake Recipe

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This lemon cake is incredibly simple, but don’t let that fool you! It’s supremely moist and bursting with springtime lemon flavor. This is the perfect cake for a spring or summer potluck!

Ingredients

For the Cake:

1 lemon cake mix
3 ounce package lemon Jell-O (just the DRY mix)
4 eggs
1 1/3 cup water
2/3 cup oil

For the Glaze:

1/4 cup lemon juice
1 and 1/2 cup powdered sugar

Instructions

Preheat the oven to 350ºF. Prepare a 9×13 baking pan by lightly spraying with nonstick cooking spray.
Whisk together all cake ingredients: cake mix, lemon Jell-O mix, eggs, water, and oil.
Pour the batter into the prepared pan and bake for 30 minutes.
Towards the end of baking time, make the glaze: whisk together the lemon juice and powdered sugar until smooth.
Remove the cake from the oven, and while it is still warm: poke little holes over the entire top of the cake using a fork, and pour the glaze over the cake.
Serve warm or chilled or anywhere in between!

Notes

Pour the glaze over the cake immediately once it comes out of the oven! This way it soaks into every little crevice, making it extra moist and extra delicious. As the cake cools, the glaze will form a really yummy crackly layer on top (my favorite part!).
Just use a normal fork to poke the holes in the cake. This isn’t a poke cake that needs giant holes for a thick mixture to fill. We’re just pouring a very thin liquid onto the cake, so small holes are better for saturating every bit of the cake while keeping the surface intact.
Don’t sub sugar-free Jell-O. For all intents and purposes in this recipe, sugar free will not work the same way as regular Jell-O.
You can eat this cake warm, room temp, or chilled. I’ve tried it all three ways and can’t pick a favorite– they’re all different and delicious!