Lemon Jello Cake

4.24 from 210 votes

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!

Prep Time10

Cook Time27

Total Time37

Course: 500+ Best Dessert Recipes, America's Best 4th of July Desserts, Recipes and Sides, Easy Cake Recipes For Beginners, Over 100 Easter Recipes for Spring

Cuisine: American

Keyword: cake, dessert, jello, lemon

Servings: -16

Author: Sweet Basil

Ingredients

For the Cake

1 Box Lemon Cake Mix 15.25 oz
4 Eggs large
1 ⅓ Cups Water
2/3 Cup Vegetable Oil
1 Package Lemon Jello small box — 3 oz

For the Icing

2 Lemons juiced
1 ½ Cups Powdered Sugar

US Customary - Metric

Instructions

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, add the cake mix, eggs, water, oil and jello powder and mix together.
1 Box Lemon Cake Mix, 4 Eggs, 1 ⅓ Cups Water, 2/3 Cup Vegetable Oil, 1 Package Lemon Jello
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, poke all over with a fork while still hot.
Immediately pour lemon icing over top.

Make the Lemon Icing:

In a small bowl, whisk the lemon juice and powdered sugar until smooth.
2 Lemons, 1 ½ Cups Powdered Sugar

Video

Notes

*Note that you must use regular Jello (i.e. not sugar-free or another alternative).

Store covered, at room temperature, or may be stored in the refrigerator.

Nutrition