There’s something magical about the scent of lemon filling the kitchen. I always reach for this lemon cake recipe with lemon Jello when I crave a dessert that’s simple yet full of sunshine.
The lemon Jello adds moisture and a zesty boost that regular lemon cakes just can’t match. I grew up with this cake on my grandma’s table, and now it’s a staple in my own kitchen.
It’s perfect for spring gatherings, birthdays, or just because I want a bite of something bright.
Basic Information of Lemon Cake Recipe With Lemon Jello?
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: 12 servings
🧰 Kitchen Utensils Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- 9×13-inch cake pan
- Rubber spatula
- Cooling rack
- Whisk
- Toothpick
🧂 Ingredients
For the Lemon Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box lemon Jello (3 oz, not sugar-free)
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs
- 2 tablespoons lemon juice (freshly squeezed)
- Zest from 1 lemon
For the Lemon Glaze (Optional but irresistible):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
👩🍳 Step-by-Step Instructions
1. Preheat and Prep
I preheat my oven to 350°F (175°C). Then I grease and lightly flour a 9×13-inch baking dish. Sometimes I use parchment paper for easier cleanup.
2. Mix the Batter
In a large mixing bowl, I combine the yellow cake mix and lemon Jello powder. I whisk them to blend evenly. Then I add oil, water, eggs, lemon juice, and zest. I beat the mixture on low for 30 seconds, then increase to medium for 2 minutes until the batter is smooth.
3. Bake the Cake
I pour the batter into the prepared pan and smooth the top. I bake it for 32–36 minutes. I check by inserting a toothpick in the center—if it comes out clean, it’s ready.
4. Make the Glaze
While the cake bakes, I whisk powdered sugar, lemon juice, and zest in a bowl until smooth. It should be slightly thick but pourable.
5. Glaze While Warm
As soon as the cake comes out of the oven, I poke holes all over with a toothpick. I slowly pour the glaze over the hot cake so it soaks in. This keeps the cake incredibly moist and adds even more lemon flavor.
6. Cool and Serve
I let the cake cool completely in the pan on a wire rack. Once cool, I slice it into squares and serve.
🧾 Nutrition Facts (Per Serving)
- Calories: 285
- Fat: 14g
- Carbohydrates: 36g
- Sugar: 25g
- Protein: 3g
- Cholesterol: 45mg
- Sodium: 290mg
🍽️ Serving Suggestions
I usually serve this lemon Jello cake chilled—it tastes even better after a few hours in the fridge. I sometimes top it with fresh berries or a dollop of whipped cream for a fruity contrast. It also pairs beautifully with a cup of hot tea or an iced lemon drink.
💡 Tips and Variations
- Zest matters: Fresh lemon zest gives this cake a bright flavor that bottled juice can’t match.
- Extra moist: To make it even more luscious, I sometimes replace the water with buttermilk.
- Layer it: You can easily divide the batter into two round pans and turn it into a layered cake with lemon cream cheese frosting.
- Frost it up: If glaze isn’t your thing, try a whipped lemon frosting instead.
- Add blueberries: Folding in a cup of fresh or frozen blueberries before baking turns this into a blueberry-lemon delight.
🍋 Health Benefits
Lemons are more than just flavor boosters. They’re rich in vitamin C, which supports immunity. The zest contains antioxidants, and the acidity aids digestion.
While this cake is still a dessert, it’s nice knowing there’s a tiny touch of natural goodness in every bite.
📝 Note
This cake gets even better the next day. I always cover it and store it in the fridge overnight. It becomes denser and more flavorful, and that glaze sinks into every crumb.
❓ FAQ: Lemon Cake Recipe with Lemon Jello
1. Can I use sugar-free lemon Jello for this cake?
I wouldn’t recommend it. The regular lemon Jello adds both structure and sweetness to the cake. The sugar-free version doesn’t give the same texture or flavor.
2. What can I use instead of yellow cake mix?
If I don’t have yellow cake mix, I use a white cake mix or even lemon cake mix for an extra lemony boost. Just remember, the lemon Jello already adds a lot of citrus flavor.
3. Can I make this cake in advance?
Absolutely. I actually prefer to make it a day ahead. The glaze soaks in overnight, and the flavor gets even better after resting in the fridge.
4. How do I store leftover lemon Jello cake?
I keep the cake in an airtight container in the refrigerator. It stays fresh for up to 4 days. Sometimes I wrap individual slices in plastic wrap for grab-and-go treats.
5. Can I freeze this cake?
Yes, I freeze it all the time. I slice it first, wrap each piece tightly in plastic wrap, then store them in a freezer-safe bag. It lasts up to 2 months. When I want a piece, I thaw it overnight in the fridge.
6. What if I don’t have fresh lemons?
Fresh lemons give the best flavor, but in a pinch, I’ve used bottled lemon juice. I still recommend fresh zest if I can get it—it makes a huge difference.
7. Can I turn this into cupcakes?
Yes! I fill cupcake liners ⅔ full and bake them for 18–20 minutes. Just keep an eye on them so they don’t overbake. I still glaze them while warm for that tangy punch.
8. Is this cake very sweet?
It’s sweet but not too sugary. The lemon balances the sweetness really well. If I want it less sweet, I reduce the glaze or skip it altogether and dust the top with powdered sugar.
9. Can I use a bundt pan instead of a 9×13-inch pan?
Definitely. I’ve baked it in a bundt pan many times. I bake it for about 40–45 minutes and check for doneness with a toothpick.
10. What frosting goes well with this cake if I skip the glaze?
Cream cheese frosting with lemon zest is my favorite. A whipped lemon buttercream also pairs beautifully if you want something lighter and fluffier.
Final Thoughts
My easy and delicious Lemon Cake Recipe with Lemon Jello turned out to be a sweet success, full of bold Lemon flavor and soft, tender texture in every bite.
Lemon Cake Recipe with Lemon Jello balance of fresh fruit and creamy frosting made it extra special. I enjoyed creating something that feels both nostalgic and fresh.
This Lemon Cake Recipe with Lemon Jello brought smiles and satisfaction, and I hope it inspires others to bake with joy and confidence.
Sharing this Lemon Cake Recipe with Lemon Jello feels like sharing a little happiness from my kitchen.
Lemon Cake Recipe with Lemon Jello
Ingredients
Equipment
Method
- I preheat my oven to 350°F (175°C). Then I grease and lightly flour a 9×13-inch baking dish. Sometimes I use parchment paper for easier cleanup.
- In a large mixing bowl, I combine the yellow cake mix and lemon Jello powder. I whisk them to blend evenly. Then I add oil, water, eggs, lemon juice, and zest. I beat the mixture on low for 30 seconds, then increase to medium for 2 minutes until the batter is smooth.
- I pour the batter into the prepared pan and smooth the top. I bake it for 32–36 minutes. I check by inserting a toothpick in the center—if it comes out clean, it’s ready.
- While the cake bakes, I whisk powdered sugar, lemon juice, and zest in a bowl until smooth. It should be slightly thick but pourable.
- As soon as the cake comes out of the oven, I poke holes all over with a toothpick. I slowly pour the glaze over the hot cake so it soaks in. This keeps the cake incredibly moist and adds even more lemon flavor.
- I let the cake cool completely in the pan on a wire rack. Once cool, I slice it into squares and serve.