Hey, y’all! If you’re looking for a dessert that’s bright, sweet, and just downright cheerful, you’ve come to the right place. This Lemon Jello Cake is like sunshine on a plate; perfect for family gatherings, church socials, or just when you need a little pick-me-up.

Lemon Jello Cake

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Now, don’t let that overnight chill time scare you off. Trust me, the wait is worth it! The Jello soaks into the cake, making it extra moist and full of lemony goodness. Top it off with a sweet glaze, and you’ve got yourself a dessert that's easy as pie (well, easier than pie, if we’re being honest).

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Lemon Jello Cake Ingredients

• 1 box lemon cake mix + ingredients from the back (water, oil, eggs)
• 3 oz. package of lemon Jello mix
• 1 c. boiling water
• 2 c. powdered sugar
• 2 tbsp. lemon juice
• 2 tbsp. heavy cream

How to Make Lemon Jello Cake

1. Preheat oven to 350 degrees. Spray a 9x13-inch pan with non-stick spray.
2. In a large mixing bowl, whisk together cake mix, water, oil, and eggs, mixing until there are no lumps.
3. Pour into 9x13 pan, and bake according to box directions.
4. Allow the cake to cool.
5. Meanwhile, mix together lemon Jello mix and boiling water. Set aside.
6. Take a fork, and poke lots of holes all along the cake.
7. Slowly pour Jello over top of the lemon cake.
8. Cover tightly with foil, and move to the refrigerator to chill overnight.
9. Before serving, whisk together powdered sugar, lemon juice, and heavy cream.
10. Pour over the top of the lemon cake. Enjoy!

Pro Tips For Making This Recipe

1. Use a fork, not a knife, for poking holes. It helps the Jello seep in evenly without tearing up your cake.
2. Don’t rush the chill time. Overnight is best, this is where the magic happens!
3. Fresh lemon juice makes a difference. Bottled works in a pinch, but fresh gives that bright, zesty kick.
4. Want it extra fancy? Add a little lemon zest to your glaze for a pop of color and flavor.

Frequently Asked Questions

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Lemon Jello Cake

Lemon Jello Cake

JC Phelps

This Lemon Jello Cake is a Southern classic that’s bright, moist, and downright delightful. It's a dessert that tastes like sunshine.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 278 kcal

Ingredients

  

1x2x3x

• 1 box lemon cake mix + ingredients from the back water, oil, eggs
• 3 oz. package of lemon Jello mix
• 1 c. boiling water
• 2 c. powdered sugar
• 2 tbsp. lemon juice
• 2 tbsp. heavy cream

Instructions

 

• Preheat oven to 350 degrees. Spray a 9x13-inch pan with non-stick spray.
• In a large mixing bowl, whisk together cake mix, water, oil, and eggs, mixing until there are no lumps.
• Pour into 9x13 pan, and bake according to box directions.
• Allow the cake to cool.
• Meanwhile, mix together lemon jello mix and boiling water. Set aside.
• Take a fork, and poke lots of holes all along the cake.
• Slowly pour jello over top of the lemon cake.
• Cover tightly with foil, and move to the refrigerator to chill overnight.
• Before serving, whisk together powdered sugar, lemon juice, and heavy cream.
• Pour over the top of the lemon cake. Enjoy!

Notes

• Use a fork, not a knife, for poking holes. It helps the Jello seep in evenly without tearing up your cake.
• Don’t rush the chill time. Overnight is best, this is where the magic happens!
• Fresh lemon juice makes a difference. Bottled works in a pinch, but fresh gives that bright, zesty kick.
• Want it extra fancy? Add a little lemon zest to your glaze for a pop of color and flavor.

Nutrition

Calories: 278kcalCarbohydrates: 65gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 2mgSodium: 279mgPotassium: 21mgFiber: 0.4gSugar: 51gVitamin A: 29IUVitamin C: 1mgCalcium: 75mgIron: 1mg

Keyword Lemon Jello Cake

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My best,

JC