This Lemon Jello Cake is perfect anytime of year, but it’s especially great for Easter and the 4th of July. It’s an easy lemon cake that uses a few shortcuts to speed things up!
The Best Lemon Cake Recipe
Hey guys! It’s Sarah, yes that one who was able to share our road to adoption with your help and the most incredible day when we finally held our baby girl and the miracle of adoption. But today is about lemon jello cake.
I got so excited about this easy lemon cake recipe that I have to warn you that this post not only includes a delicious recipe for lemon jello cake, but it also includes a lot of tangents that you’ll read in the gazillion parenthesis! Writing this down instead of telling it to you personally allows my brain too much time to wander as I write simple sentences. You will learn the inner-workings of my head!
I love lemony food. Everything with lemon tastes fresh—lemonade, lemon squares, pasta lemon cream sauce…Sour Heads (those freshen up your senses pretty quickly). And there is nothing better than a fresh tasting dessert! (Do you want to know how I learned to spell dessert? In elementary school my teacher told me that you want more dessert so you spell it with two “s”es and not one…desert. Shout out to you, school teachers!)
This lemon jello cake is one of our favorites. It is the moistest (my sister-in-law’s favorite word…and anything that has the “oi” sound) cake with help from the Lemon Jell-O flavor packet and the icing on top that seeps down through the sponginess (is that a word? I like to make up words) of the cake. And moist cakes are the only way to go.
This lemon jello cake will forever and ever remind me of visiting my grandparents house on Sunday evenings where we would play, talk and eat. I still see their 50-year-old antique silverware and old plates lining the table before everyone digs in. Food does that, doesn’t it? What recipe do you make that transports you back in time?
Lemon Jello Cake Ingredients
This lemon cake recipe comes together quickly with the help of a few shortcuts. I love homemade cakes, but simpler family recipes like this one are great to have on hand too! Here’s what you’ll need to make this cake mix lemon cake recipe:
- Lemon cake mix
- Lemon Jello
- Lemon juice
- Powdered sugar
How to Make Lemon Jello Cake
Want to know why this is the best lemon cake recipe ever? Because it’s also the easiest! Here are the basic steps for making this lemon jello cake:
- Stir together the cake mix lemon cake ingredients.
- Pour into a greased 9×13-inch baking dish.
- When the cake comes out of the oven, prick all over with a fork and pour lemon cake icing over top.
Why Did My Cake Fall in the Middle?
There are several potential causes for fallen cakes, and happily, there are also several solutions.
1. Whether it’s too much or too little, incorrect moisture can cause problems in your cake baking. If there is too little moisture in a cake, it can fall in the center. However, too much moisture can also affect a cake.
2. If you forgot to add the eggs at the right time and then added them later figuring “eh, it will be fine,” you might pay the price for your laissez-faire attitude with a fallen cake. Be sure to read the recipe first.
3. Your oven could be to blame. Even if the temperature is set correctly on the dial, that doesn’t necessarily mean that’s the temperature inside of your oven. Check it periodically with a heatproof thermometer to make sure that the temperature you’ve set it on is actually the temperature inside of the oven.
4. The cake may have puffed up and looked golden on top, but when you take it out of the oven it sinks and turns gummy in the middle. You probably didn’t bake long enough. Don’t depend on a visual cue to detect doneness; you should also insert a skewer or cake tester to make sure it comes out mostly clean.
Does Jello Cake Need to Be Refrigerated?
Normally, jello poke cakes need to be refrigerated because you’re pouring stuff over the cake and adding whipped cream, but this lemon jello cake is another story. Because the jello is baked into the cake and just a glaze is placed over the top you really don’t need to refrigerate it. Yay!!! Although, it’s actually really yummy both warm and cold, so do as you please.
Can You Freeze Lemon Jello Cake?
Because this isn’t a poke cake you can freeze jello cake! Lemon jello cake needs to be wrapped tightly in plastic wrap after it has cooled completely. It’s going to stay good for up to 3 weeks.
Tips for Making Lemon Jello Cake
You can use any lemon cake mix you’d like, but we typically stick to good ol’ Betty Crocker. But if there’s another brand you love, use that instead!
A few readers have suggested adding lemon zest into the cake and lemon icing. We haven’t tried this ourselves (yet!), but it sounds delicious.
Readers have also suggested using a mixture of orange and lemon jello in the cake mix or a mixture of orange and lemon juice in the icing. Again, both suggestions sound wonderful. I just wanted to mention these tips in case any of you are looking for ways to amp up the lemon jello cake!
More LEMON DESSERTS to Make:
- Lemon Mandarin Orange Jello Salad
- Sweet Glazed Lemon Cookies
- Classic Lemon Bars
- Lemon Cake with Lemon Cream Cheese Frosting
- Lemon Blueberry Cupcakes
- Lemon Cake with Coconut Frosting
- Lemon Cheesecake Mousse Cups
- Lemon Raspberry Bars
More CAKE RECIPES You Have to Try:
- Apple Cake with Caramel Frosting
- Better Than Anything Cake
- Chocolate Sheet Cake
- Cinnabon Cinnamon Roll Sheet Cake
- Carrot Cake
- Banana Cake
- Strawberries and Cream Jello Cake
- Banana Pudding Cake
- Lemon Poppy Seed Cake
- Pumpkin Cinnamon Roll Sheet Cake
- Gingerbread Cake
- Double Chocolate Zucchini Cake
- All our Cake Recipes here!
Lemon Jello Cake
Lemon Jello Cake
- 1 box lemon cake mix, (regular size)
- 4 large eggs
- 1 1/3 cups water
- 2/3 cup vegetable oil
- 1 package lemon jello, (small box — 3 oz)*
- 2 lemons, , juiced
- 1 1/2 cups powdered sugar
Make the Jello Cake:
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick spray and sprinkle with flour.
- Tip and tap the edges of the cake pan to coat it with flour.
- In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
- Pour into the greased and floured pan.
- Bake for 27-30 minutes. While the cake is in the oven, prep the icing (see instructions below).
- When cake is done, prick with a fork while still hot.
- Immediately pour lemon icing over top.
Make the Lemon Icing:
- In a small bowl, mix the lemon juice and powdered sugar until smooth.
Going to try it with blueberries in it!
Yummmmmm! We would love to hear how it goes Christine!
All of these jello cake recipe calls for a 9×13 square pan for baking, can you use two 9’in round cake pans instead?
Gr8 recipe. Want to substitute for water — thinking of half Eagle Brand Condensed Milk — to give it a lemon pie taste and more moisture. Suspect this will add to baking time. Will advise results.
That is a great question! It sounds delicious and now I want to try it, but since I’ve never tried swapping the water, I can’t give any directions on how it will affect the baking time.
Taste great I added a lemon & the zes. Very moist taste good plain and with the strawberry topping w/whipped cream.
Although there’s no publication date on the post for this recipe, I’ve noted from scrolling through the comments that it was published about 7 years ago. A box of cake mix used to weigh over 18 oz, but now only weighs 15.25 oz. This is at least a 15% decrease, not an insignificant amount when it comes to baking.
My box of lemon cake mix instructs using only 1 cup of water, which is quite a large difference from this recipe.
With all the vintage recipes out there that use boxed cake mixes, I wish I knew how to adjust them to the lesser amount of dry mix we’re now forced to deal with.
Hey Trish! You are absolutely correct about this. I’m going to have to rework this recipe and figure out the measurements for the other ingredients.
The mixture is so watery I’m wasn’t hopeful this cake would bake properly so added 7 TLBS flour. Took longer to bake and didn’t rise up completely compared to my previous lemon jello cakes. I should have sifted powdered sugar so no lumps would be on the top of the cake. I used Duncan Hines perfectly moist butter golden mix 15.25oz. I’m extremely disappointed in their reformulations.
Hi Rita! Did you just pour in the Jello powder to the batter? The batter should be thick like a normal cake batter. I’m so sorry you were disappointed!
I’m so excited! I have been trying to find this recipe since I lost my book of my mom’s recipes, she made it for my birthday every year, after she passed away I couldn’t handle it at first, memories, it is the moistest. Thank you so very much
I’m so glad you found it!! One of my favorite things about food and recipes are how they tie us to the ones we love!
I only had sugar free jello so I used it. I thought it was still good.
Thank you so much for the feedback!
Edit U. Self
So many words for such a simple recipe.
There is a button at the top of the post to jump to the recipe card. Feel free to skip the post and head straight to the recipe if you want!
Have you tried to make this in a Bundt cake pan?
Hi Dale! Yes, it works great in a 10 cup bundt pan. It will probably need a little longer to bake. I would start checking it around 35 minutes. Enjoy!
Followed this recipe and it came out amazing. The only thing I did different was use milk instead of water, butter instead of oil, and used 4 eggs instead of three. It was perfect. I may double the icing next time since I love love love icing but this was plenty sweet enough.
Yay! Love to hear this! Thank you so much for taking time to give us feedback!
Youlanda Marie Senegal
Loved the result of this recipe. I made it into small round cakes cut them in half after poking holes in the cake with a skewer for a little larger holes pored the icing over the top and put in the fridge over night made a heavy whipping cream and stuffed the middle with fresh strawberries and the whipping cream. Took to work and people wanted to order it. ABSOLUTRLY DEVINE.
Thanks for the recipe share. A kitchen chef that loves a simple recipe that taste like a million bucks.
These sound amazing!! Now I’m going to have to make small cakes like this. Perfect for spring!
Great cake, everyone loves it! Has anyone made this recipe in two 9 x 9 pans instead if one 13 x 9? If so how long to bake in two separate pans?
That’s a great question! It should work just fine. They will be a little thinner so I would say reduce the baking time to 22-25 minutes.
Just fine with sugar free lemon Jello brand Jello.
I’ve made this lemon jello cake twice it’s solo good & moist gone in 3 days I’m lucky to get at least one piece.
It’s the same story in our house! Thank you so much for the feedback!
When you say, “lemon jello” are we talking about gelatin jello or jello lemon pudding mix? Thanks
Gelatin jello. Enjoy!
Mom made this cake for almost every potluck, picnic, family reunion, camping trip, you-name-it for decades. She’s gone now and my daughter and I have taken over that task (providing the dessert everyone goes to first).
I love this cake for many reasons, the first being how quick and easy it is to make.
There are so many other reasons our family loves this cake, another one is that it travels very well in a covered container (Tupperware or even better was Mom’s aluminium cake pan that had a hard plastic cover because the cake didn’t arrive overly wet and gooey. )
The best reason we love this cake is that it’s just that good. I’ve not seen one person turn their nose up and walk away from a lemon jello cake in over five decades.
Yay Cynthia! You’ve made my day! It really is so good and so many people have shared how tied it is to family memories and traditions. I just love it! Thank you for taking time to leave a comment!
Yum, so good! Reminds me of my childhood!
Yay! I love when food does that!!
We love this cake and my daughter even wants it for her birthday. I used a sugar-free orange jello because that’s what’s available at that time but wondering what difference it would make if I use the regular jello as what you indicated in the recipe?
I don’t know that you will noticed a big difference in taste or texture. It will just have more sugar…lol! Enjoy! And happy birthday to your daughter!
I absolutely love this cake, I made it and took it to work it was a huge hit!
Yay! Thank you for the feedback, Lisa!
wow everyone loved this cake…..a thousand thanks….I used milk instead of water.
It is a hit every time I make it! So glad you enjoyed it!
This is not quite what I was looking for. I used to make it as a pound cake but this certainly looks as if it is not a compact. Just can’t remember or find the one I used to make. Is there a way to adapt it as such? I know it had lemon jello in it but the other ingredients I am not sure of.
This cake is meant to be light and fluffy. I did a quick Google search for lemon pound cake with lemon jello and came up with one that sounds delicious: https://www.tastesoflizzyt.com/lemon-pound-cake/
Hope this helps!
I also add a little lemon zest to the cake batter, icing and frosting.
I’m also never opposed to more lemon flavor from zest! Another great tip!
I do too. I have a very similar recipe from a friend & hers called for zest in the cake & glaze. It also uses a yellow cake mix but next time I make it I’m going to try using a lemon cake mix. Everyone raves about this cake when I make it!
Yay! Love to hear that! Thank you Debbie!
Cade and Carrian,
I add one more step to my Lemon Cake. I add a frosting to the cake. Fold a container of cool whip with a container of Lemon Frosting. Spread on top of cake. Refrigerate until ready to serve.
So good and creamy !
Sounds delicious!! I’m never opposed to a yummy frosting! Thanks for the tip!
I have made this for years; however, your topping is not up to standards…the topping should be made with one can frozen lemonade and 1/2 C sugar….moisture is the key.
Thank you for the feedback! That sounds yummy!
Do I add a small box of Jell-o or the larger one?
Small box…3 oz
Perfection!! Would suggest that you have a MEANWHILE note mentioned in instructions….after cake is in the oven to prepare the ‘icing’…yeah, SEEMS obvious…..could be added at the Icing Directions first? Letting the cake cool while you build icing is a typical response…oh, and lemon zest in the icing is scrump!
That is a great suggestion! Thanks Michelle! So glad you enjoyed this cake!
This was delicious! Thank you so much!
Thank you Lisa! So glad you enjoyed it!
Made this in cupcake form for St. Patrick’s day this weekend. Pineapple orange jello, rainbow sprinkles, and neon green food coloring, lemon cream cheese frosting! A few changes to your recipe but turned out amazing! Lots of compliments! Thanks!
Sounds delicious!! Thanks for the feedback!
This was so delicious! I wanted something easy for my husband’s birthday, loved the glaze and the flavor from the jello. I served this with whipped cream, can’t wait to make again!
Yeah!! Thanks for the feedback and so glad you enjoyed it!
Please add.me to the
Oh my gosh! I’m 58 years old, and my grandmother made the same cake. I have been trying to figure out what it was, and I saw your post. What a godsend!
However , she used both oranges and lemons and equal amounts for the glaze, and put some of the orange and lemon zest in both the cake and the icing. You might want to give that a try! Thanks again for giving me the particulars which I have long forgotten .
Ooooohhhhh…that sounds so yummy! I will have to try that! Thanks, John!
Kathleen Krause Marvin
Do the 15.25 oz. cake mixes work? I find I need to open two cake mixes and measure out more cake mix to use with my older cake recipes.
The cake mixes used to be over 18 oz a few years back and before that around 20 oz. What are you doing with your old family recipes?
Hi Kathleen! We have been using the new size of cake mix and they have been working just fine. I still wish they would stop changing the size of things and then still charging the same for them if not more! Enjoy this cake! It is so yummy!
This lemon cake sounds wonderful! What lemon cake brand do you prefer?
We are pretty loyal to good ol’ Betty Crocker!
Do you think this cake would work topped with blueberry pie filling. before serving?
Ummmmmmm….yesssssss! And can I come?? 🙂
I don’t see vanilla extract in the recipe .. is that right? I want to make this cake for a going away party & needing to make sure I have everything. I use to have this recipe & I thought it also had vanilla extract. I lost the recipe & so happy to find it today !!
Yes, that’s correct. We found that it doesn’t need it, but it wouldn’t hurt it to add it in if you want that flavor! Enjoy!
I made this Lemon Jello Cake gluten free using King Arthur’s GF yellow cake mix. I followed the rest of recipe ingredients for the cake exactly and it turned out great! I did however have to bake it an extra 10 minutes before a toothpick came out clean but that’s not surprising with GF baking. For the icing I used bottled lemon juice (4 tablespoons) instead of fresh and still delicious! I also wanted to comment that I think it tastes even better the next day. Even more moist and lemony. Next time I make for a party I’ll do it a day ahead. Thank you for sharing!
Do you think I could use a sheet pan for this? Maybe just not cook it as long and keep a close eye on it? Looking for a thin lemon cake!
Oh man, I would have to experiment before I would feel comfortable giving you a confident answer. Here are a couple of lemon sheet cake recipes from a couple of our favorite blogger friends: https://lilluna.com/lemon-sheet-cake/ and https://www.cookingclassy.com/lemon-sheet-cake/
The recipe calls for “juice of 2 lemons”. I find lemons can produce very different amounts of juice. Roughly, what would the measurement be?
One lemon generally makes 2 Tablespoons of juice, so 4 Tbsp for this recipe.
Can U adjust ingredients to makec it Gluten free?
Absolutely! Just buy a gluten free cake mix and you should be set!
I guess I’m the Grandma others talk about from past memories. I have been making this for years. It’s a family favorite. So refreshing. I love reading the comments AND your answers. I have learned some options, like cupcakes! Great idea. I’m keeping this so I can refer back for ideas. Looking forward to seeing your other recipes. Btw, do you have any recipe for sugar free fudge? Thank you again for reminding me to go make this. Now, I can’t wait.
It is so good! The cupcakes are so fun for parties! I wish we had a sugar free fudge recipe!
Oh I don’t, but that’s a great idea for Christmas!
This cake looks amazing. I am on my way to the store to get the ingredients!
Thank you!! You are going to love it!
Hey . Sound good cook
This is the same lemon cake my Mom made when I was a child. I love how the house exudes the yummy lemon smell.
I also appreciate the connection to being a kid, loving this homemade delight!
I love how food can be connected to so many memories! Thank you so much for taking time to leave us a comment!
Will this work ok with sugar free jello? Thank you
We have never tried it, so I’m not certain. I want to say it would be fine…I don’t see why it wouldn’t be! If you try it, let us know how it goes!
This sounds like a cake my grandfather used to make. Unfortunately someone borrowed my recipe card and didn’t return it so I haven’t made it for years. Grampa always made it in a Bundt pan. Can your recipe be baked in a Bundt pan?
Oh I hate when that happens! You definitely can make it in a bundt pan!
This cake is amazing,looks beautiful,tastes delious, and so moist. My teenage grandson devoured three pieces. Thanks will be making this again. I love all things lemon and this is the best.
That;s just what we want to hear, thank you!
I made this cake with german lemon cake mix, it worked really well. Definitly needs less water and oil than the original recipe but it came out perfect. I used the included bag of powdered sugar and added lemon juice and some water. Love it 🙂
That sounds wonderful! I will have to look into finding a German lemon cake mix
Havenever heard of a german lemon cake. Can you tell me who/how to make it?
We would love to know too!!
Messed up and used lemon pudding mix instead of jello! I guess that’s what happens when you bake after midnight! :] It took a little longer to bake… maybe 7-10 minutes. I just took it out of the oven and it was worth the wait.. looks and smells amazing! Just made your pineapple crush cake on Wednesday (Literally heaven in your mouth!) and the hubby ate almost the entire pan by himself. It was amazing!
Thank you so much, you are truly an inspiration!
Thank you so much Sarah!! And way to bake that late! I haven’t even been awake that late in years haha
I want to make this cake, I bought instant lemon pudding, thinking that’s what the recipe called for. Would the pudding work in place of the jello?
Hi Judy, it won’t be the same as jell-o cake but it will still be really good and extra moist! I would for sure still make it!
Made this cake for a dinner I have tomorrow had a lil slice and it was really good..keeping this recipe around for future bakes..can’t wait to try some of your other recipes.
Ohhh glad you enjoyed it and hope everyone else did too!
Everybody who likes this cake always references their Grandma. Me too! That’s where my sis & I remember first enjoying it some 50 yrs ago. It’s been some years since we’ve had it, but I’m so sure we’ll love it that I’m baking two tonight. Why mess around?! Thanks for sharing!
No way! Haha, that is so awesome. Our grandma’s are all the best 🙂
My elementary school teacher taught us the difference between desert and dessert was…desert is made of sand and dessert is a strawberry sundae. I work in a nursing home kitchen and the next day I am the prep cook I am going to make this cake. I am always looking for something new for dessert and this looks sooo good! Thanks so much! Sandy
Ok, so time for a stupid question. Is the jello supposed to be prepared as directed on the box or does the powder go into the bowl to be mixed with everything else. I’m assuming it’s the latter. Thank
Hi Bill, it’s just powdered, and not a dumb question at all!
The lemon cake was awesome my husband ate the hole cake in three days it’s his favorite!
haha, I love it!
Can I make this as a bundt cake?
I’ve heard that you can, but I haven’t tried it myself.
I wanted to do this in several flavors and Lemon was my 1st thought.. i love lemon.. Since I am preparing several different flavors, how would I do the different flavor icings? I’d like to do Lemon,Strawberry, Orange and maybe Coconut????? Pineapple?? Thanks!!
You can just use any juice like pineapple juice etc. Here’s a good example https://ohsweetbasil.com/pineapple-crush-jello-cake-recipe/
I too have been making this wonderful cake for years (since 1973). My grandmother made the orange jello version, which is my husband’s FAVORITE dessert of all, and it’s been in the family ever since. I love the orange cake but I love anything lemon too. I always use to make the 9 x 13 size, but now I usually make it in 2 loaf pans 5 1/4″ x 9 1/4″ and share it with friends & family. I’m always asked for the recipe!! In answer to one of the questions, yes, you can make cupcakes with this recipe. Besides orange and lemon, there is a strawberry version which is my S-I-L’s favorite. You can find it online, just google Strawberry Jello cake.
Oh I didn’t know it would work as cupcakes. Thank you for sharing!
I too have made this cake for over 40 years and it is always a winner. Just be prepared for everyone wanting the recipe.
Could this be done with orange?
Claudine @ Into the Dish
I was introduced to this recipe 20 years ago by my in laws. It is a classic! Super easy and reminds me of big, crazy family dinners every time. A true keeper!!
I bet those dinners were such fun. Thanks for sharing!
Does this cake need to be refrigerated after making?
Hi Jan, it’s ok on the counter or in the fridge. Many have told us they really like it cold so that might be something to try.
This looks delicious. Do you think it would work as cupcakes?
Love this cake, haven’t made it in years, now for my question: is this the new smaller size cake mix or will it make any differance?
It actually will work with the original and this size which is a good thing because the changing of sizes in cake mixes has messed with a few recipes I grew up with. 🙁
hey girl- this cake looks amazing!
I have been making this cake for over 40 years it is still one of my favorites. One of my nieces asks for this every holiday and I finally just gave her the recipe so that she can make it at any time. My only recommendation is to use a hand mixer for both the cake and the topping as it makes for a much better consistency. I also have a rather large meat fork (I think it might be half of a turkey lifting set) with about 6 to 7 long tines that I use for making the holes. I also refrigerate the cake and right before serving dust with more powdered sugar.
Oh I love the dusting with powdered sugar idea! Cannot wait to try that!
I made this and it is delicious! The only thing I did different was to use melted butter in the cake mix when I realized I didn’t have any oil. Very moist and tangy and sweet. Very good!
Oh, I never thought to try melted butter! I cannot wait to try that now!
Have you ever tried adding some lemon zest to either the cake or the icing?
Hi Brent, We have actually and we love the addition!
How much do you add- sounds so yummy!
For the cake up to one whole lemon is the most we do and the glaze never more than half a lemon as it becomes quite zippy and sometimes the kids aren’t fans of that.
Found you on Pinterest and saved you. Made this cake over the weekend and expected it to last at least 2-3 days. Nope! Gone in under 24 hrs. I only got two pieces, bf devoured the rest. Making it again tonight and pondering places to hide the finished cake. Such a great recipe and so easy. Thanks for sharing.
hahaha!! I love when that happens! We have a few other variations and are always trying more. We just love that cake!
I made this today and it was very yummy! With each serving I let people put whip cream on top and add strawberries and/or blueberries at will. It was a hit with everyone!
I love adding the fresh berries on top. Thanks for commenting Jasmine!
My husbnd and his grandmother adored each other. She always made him his favorite lemon cake. I tried to get the recipe from her, promising never to make it until after she died. But she never gave it to me. I knew it had a cake mix and jello in it, but I could never duplicate it. Never moist enough. This had comments from generations that remember from her age grouping so I thought maybe this is it!!! HOPE!!! It is it!! Thank you so much. My husband was almost in tears after the first bite – ‘ it’ Gram’s recipe.” You will never know how long I’ve hunted or how happy you made my husband. THANK YOU ! HUGS!
And this is exactly why we have the blog. LOVE this story. Thank you so much for taking the time to come back and comment.
Would adding Pastry Pride whipped topping be ok, or would it be too much?
I think a little whipped topping on top would never be a bad thing!
This looks wonderful! Do you think substituting lemon pudding for jell-o would work ok?
Unfortunately it would be more of a poke cake, which is different.
My family has been making this cake since the early 1960’s. It was called a Yum Yum cake.
Oh I love it!
this looks so yummy and refreshing! I bet in the summer it’d be good with fresh sliced strawberries on top!! Can’t wait to try it this summer when the strawberries come back in!
Oh it’s just wonderful with strawberries!
I have been unable to bake this for many years because of my health but a birthday request has been made. I will try and look forward to its deliciousness. Glad I saw this page.
Oh, I’m so sorry to hear about your health. Hope you enjoy!
I was thinking about putting a different lemon topping on it. Any ideas? We love lemon, but not if it is too sugary.
Maybe just a lemon whipped cream?
Or a warm lemon custard
How much lemon juice would you use from the container if you don’t have lemons
Whenever I don’t use fresh I use just a little less, so if the measurement was 1/4 cup I would just do a scant 1/4 cup
What size pan did you use? Is glass pan ok? Hubby loves lemon anything
It’s a 9×13″ cake pan and glass is fine though make sure you keep an eye out as baking times can vary by a few minutes. 🙂
Can this be made in a bunt pan
Hi Bridget, I haven’t tried that, but it would be beautiful! I’d probably go with around the same bake time and temperature as what the back of the box recommends for a bundt. I would just love to hear your results if you try it.
made this for family dinner, everyone loved it. Two of the men had 3 pieces each,lol. I got a tiny piece. My niece wanted recipe,she made it quite a few times already! Thank you for such a easy ,delicious desert.
Haha, typical of men, right? lol
I have a bottle of real lemon in my refrig, can it be substituted for the juice of the lemons in the icing??
Absolutely, however I would add just a little less as it can be a little more powerful. 🙂
I just made this last night for the first time. The whole family is raving over it. It didn’t stick to the pan, it held it’s shape and looks exactly like your photos!!! That NEVER happens!
I’m so impressed with the recipe!
Thank you, thank you!!!
Lemon jello gelatin or lemon jello pudding?
Just jello, not the pudding.
Hi, you have mentioned using a regular packet of lemon jello, should I used 3oz or 6oz? Please advice me, thanks!
Hi Lina, the small 3 ounce box. 🙂
Trying this tonight will let you know what my guests think
My guests absolutely loved it!!! Commented how moist it was. One guest even had to take some home with him
Question: Is it Jello gelatin or Jello pudding?
Jell-o gelatin. 🙂
Thank you for this recipe. My late sister used to make this cake and it was always a hit. I have been looking for her recipe and I finally found it on your website. She’s probably smiling at us from heaven. Now I can make it for our family. Yum.
What a sweet memory. Thank you for sharing!
I was looking for this recipe in my 50yrs os homemaking huge recipe box. hopeless jumble.I found it here on your blog!! Yes, this is the one from decades past. I worked nights and another nurse made this and brought it to work for us. Her recipe called for beating the batter for 10 minutes- to mix the jello, I presume. Your cake turned out fine with regular mixing time. It is sooo very good..it lasted only a short while as my family devoured it. My husband proclaimed ” the deliciousness has landed tonight. Thank you, Sweet Basil
So glad you can enjoy it again! And I love a stuffed recipe box, it only means you have lots of memories and good food together!
My husband has fond memories of his late mother making this cake. He asked me to make it for his birthday his weekend. Her recipe card was awfully vague; I’m really glad I found it here!
Oh isn’t that the worse when passed down recipes don’t give all of the information? I’m so glad you can make it and think of her!
My gram had a divine chocolate ice box cake, when I saw her recipe I was disquieted. “Mix ingredients until looks like med…etc”
Since then I’ve lost her amazing recipe, but it had lady fingers soaked in grand marnier and layered with an extremely chocolatey mousse made with butter and choc and egg whites. Her other recipe for cc bar cookies topped with a divinely light and thin layer of crispy brown sugar meringue was lost loo 🙁 SIGH
Back on topic though, I bought all the ingredients and I’m making this cake next week when my nephew visits!
Oh I wish you still had it! Sounds amazing!
My grandma always used to make this cake and it is soooo good. Super moist and nicely tart and not super sweet or rich. A wonderful summer cake but it would be a nice spot of sunshine on those gray winter days.
Awwww, I love that!
Christina @ The Beautiful Balance
My aunt always makes jello cake for the holidays and I can’t get enough. This lemon version looks insanely moist and fluffy, just the type of cake that I adore. That’s too funny, I learned the difference between desert and dessert the same way you did.
I have been making this cake for years, and it ALWAYS gets rave reviews! It really is “the moistest”. 🙂