Lemon Cake Jello Recipe
This lemon cake jello recipe is a bright, sunny dessert that blends a soft, tender cake soaked in sweet lemon gelatin, creating a cool and refreshing treat.The flavor leans toward a lively citrus sweetness that feels fresh without becoming too heavy. Creating lemon cake jello recipes and trying new twists is my real job, so I enjoy exploring how the Jell-O layer sinks into the warm cake and gives it a cheerful color and texture.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Saucepan or kettle
- Spoon or whisk
- Fork or wooden spoon handle
- Zester
Ingredients
For the Cake
- 1 box 15.25 oz lemon or yellow cake mix
- 1 packet 3 oz lemon Jell-O gelatin powder
- 4 large eggs
- ⅔ cup vegetable oil
- 1⅓ cups water
For the Jell-O Mixture
- 1 packet 3 oz Jell-O gelatin mix (any lemon-friendly flavor)
- 1 cup boiling water
- 1 cup cold water
For the Glaze
- 1½ cups powdered sugar
- ¼ cup fresh lemon juice
- A little fresh lemon zest
Instructions
Make the cake batter
- Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, mix the cake mix, lemon Jell-O powder, eggs, oil, and water until the batter is smooth and well combined.
Bake the cake
- Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until the top springs back lightly when touched or a toothpick comes out clean.
Prepare the Jell-O mixture
- While the cake bakes, dissolve the second packet of Jell-O in the boiling water. Stir well until no grains remain. Add the cold water and mix again. Set aside.
Poke the cake
- When the cake is done, remove it from the oven and let it cool for 10 minutes. Use a fork or the handle of a wooden spoon to poke holes all over the surface. This helps the Jell-O soak in.
Pour on the Jell-O
- Slowly pour the warm Jell-O mixture over the entire cake, letting it seep into the holes. Refrigerate the cake for at least 2 hours so it can firm up and absorb the flavor.
Add the lemon glaze
- Stir together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the chilled cake. Let it sit for a few minutes before slicing.
Notes
Notes: For extra lemon flavor, add a little lemon zest directly into the cake batter. The cake tastes even better the next day after the Jell-O has fully soaked in. Keep refrigerated for the best texture.
Nutritional Amount Of Lemon Cake Jello Recipe
Calories: 290 | Carbohydrates: 48g | Fat: 10g | Protein: 3g | Sugar: 36g | Sodium: 320mg