Lemon Jello Cake
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Calling all lemon lovers! Are you ready to try an amazing recipe that will transport you to lemony heaven with just one bite? Then look no further than this easy and delicious lemon jello poke cake! All you need is a few simple ingredients.
Enjoy this delicious sweet treat on its own, or serve it at a special occasion such as a birthday or potluck!
This is one of my easy Cake Recipes that you will want to bookmark. Easy cakes like this one and my Cherry Poke Cake and my easy Eclair cake are perfect to take on picnics and barbecues too!
This is the perfect cake to celebrate the season and it is one of those great recipes that do not take a lot of effort.
Why this recipe
Easy: It’s incredibly easy to make. With a box cake mix and just a few basic ingredients, just follow the simple steps, you’ll have a delicious dessert in no time.
Incredible flavor: The lemon flavor is out of this world. If you’re a fan of all things citrusy and tangy, you won’t be disappointed. Plus, the lemon glaze on top gives the cake a creamy summery touch that will make your taste buds sing.
Moist and sweet: This delicious lemon dessert is moist and tender, with just the right amount of sweetness. Poke cake recipes are always enjoyed.
Ingredients for this easy lemon cake
- Box lemon cake mix – plus ingredients from the back of the box (water, oil, eggs)
- Package of lemon jello mix
- Boiling water
- Powdered sugar
- Lemon juice
- Heavy cream
Equipment and kitchen tools
- Mixing bowls
- Whisk or hand mixer
- Cake pan
Substitutions and Variations
You can use a white cake mix or a yellow cake mix if that is all you have.
You can use cool whip in place of making the frosting.
How to make this lemon jello cake recipe
Preheat oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with non—stick spray.
In a large bowl, whisk together the boxed cake mix, water, oil, and eggs until there are no lumps.
Pour the cake batter into a 9×13 pan, and bake according to the box directions.
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Let the cake cool to room temperature. Poke holes on top of the cake using a fork or round wooden spoon handle.
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 the lemon geletin mixture over the warm 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!
Tips for best results
Make sure to use a wire rack to cool the cake, as this will help prevent the bottom from getting soggy.
Use a chopstick or the back of a spoon to poke the holes in the cake, which will help create more even holes.
If you want to switch things up a bit, you can try using different flavors of jello or cake mix. Raspberry jello powder is an excellent option if you want to add a wonderful raspberry lemonade flavor to the cake.
If you don’t have a 9×13-inch pan, you can use a bundt pan or a tube pan instead.
Leftover cake can be stored in the refrigerator for up to three days.
Add some fresh fruits to the top of your cake if you like. Some great ideas would be lemon slices, raspberries, or strawberries.
For More delicious lemon recipes, try this Lemon Icebox Pie or this Lemon Lush layered dessert.
Recipe FAQs
Yes! This cake is perfect for making ahead of time, as it actually tastes better the longer it sits in the fridge. Just be sure to add the glaze right before serving.
Absolutely! Cool whip makes a great topping for jello poke cakes, and it’s an easy way to add some extra creaminess to the cake.
No, but if you do not like lemon jello, you can use raspberry jello or any other flavor you choose.
More great cake recipes
Be sure to try my Eclair Cake and my Strawberry Crumb cake and my Cherry Poke cake.
Lemon Jello Cake
Ingredients
- 1 box lemon cake mix + ingredients from the back
- 2 large eggs
- oil
- water
- 3 oz. package of lemon jello mix
- 1 cup boiling water
- 2 cups powdered sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Heavy cream
Instructions
- Preheat oven to 350 degrees fahrenheit. Spray a 9×13 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 9×13 pan, and bake cake 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 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!
I’m a lemon lover! The lemon slice on top is SO pretty!
Thank you for sharing this recipe at Create, Bake, Grow and Gather this week Raquel. I’m delighted to be featuring your lemon jello cake recipe at tonight’s party and pinning too.
Hugs,
Kerryanne