Slice of Lemon Jello Cake on a white plate.

Lemon Jello Cake

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 12 -16
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!



  • 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.


*Note that you must use regular Jello (i.e. not sugar-free or another alternative). 
Nutrition Facts
Lemon Jello Cake
Amount Per Serving (1 g)
Calories 375 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 13g
Cholesterol 62mg21%
Sodium 364mg16%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 37g41%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.