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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
Cook Time 30 minutes
Chill Time 8 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Servings 15
Calories 278 kcal

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

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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