Lemon Jello Cake
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This easy Lemon Jello Cake is a bright, moist lemon poke cake made with a boxed cake mix and lemon gelatin. The Jello soaks into the cake for extra lemon flavor, then a simple lemon glaze finishes it off. It’s an easy make-ahead dessert for potlucks, BBQs, showers, and spring or summer gatherings.
Enjoy this delicious sweet treat on its own, or serve it at a special occasion such as a birthday or potluck or afternoon tea!
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 lemon jello poke cake recipe makes 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
- Starts with cake mix. No need to make a lemon cake from scratch.
- Perfect for making ahead. The cake needs time to chill, so you can prepare it the day before your gathering.
- Great for feeding a crowd. A 9×13-inch cake is easy to transport and serve at potlucks, BBQs, showers, and parties.
- Made with Simple ingredients. Everything you need is easy to find at the grocery store
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
Step 1 – 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.
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Step 2 – Pour the cake batter into a 9×13 pan, and bake according to the box directions.
Step 3 – Let the cake cool to room temperature. Poke holes on top of the cake using a fork or round wooden spoon handle.
Step 4. Meanwhile, mix together lemon jello mix and boiling water. Set aside.
Step 5 – 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. Chill for at least 4 hours, or preferably overnight.
Before serving, whisk together powdered sugar, lemon juice, and heavy cream. Frost top of cake and serve.
You can add a slice of lemon on the top if you like.
Time Saving Tips
- Bake the cake the night before you plan to serve it.
- 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.
- For an even faster topping, replace the homemade glaze with whipped topping.
- Make and chill the cake in the same 9×13-inch pan you’ll use for serving—fewer dishes to wash.
- 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
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.
For more Lemon desserts try my
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. Chill for at least 4 hours, or preferably 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