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Lemon Cake Recipe with Lemon Jello

This lemon cake recipe with lemon Jello is bursting with bright citrus flavor and irresistible moistness. The secret ingredient—lemon gelatin mix—adds extra zing and keeps the cake tender and soft. Topped with a sweet lemon glaze, it’s the perfect balance of sweet and tangy. Whether you're baking for a spring brunch, a summer party, or just craving something refreshing, this easy lemon cake will brighten your day in every bite!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • 9×13-inch cake pan
  • Rubber spatula​
  • Cooling rack
  • Whisk
  • Toothpick

Method
 

  1. 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.
Mix the Batter
  1. 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.
Bake the Cake
  1. 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.
Make the Glaze
  1. While the cake bakes, I whisk powdered sugar, lemon juice, and zest in a bowl until smooth. It should be slightly thick but pourable.
Glaze While Warm
  1. 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.
Cool and Serve
  1. I let the cake cool completely in the pan on a wire rack. Once cool, I slice it into squares and serve.

Notes

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.