Lemon Jello Cake
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!
Ingredients
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)*
Icing
- 2 lemons , juiced
- 1 1/2 cups powdered sugar
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, 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.
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 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.