Lemon Jello Cake

"Don't know where this recipe came from but my Great-grandmother used to make it!"
photo by brokenburner photo by brokenburner
photo by brokenburner
Ready In:




  • Mix cake ingredients together for 4 minutes.
  • Bake in metal non stick 9x13 inch pan @350 for 40 minutes.
  • or,if using a glass baking dish bake @325 for 45 minutes.
  • Poke holes all over the cake while hot.
  • Mix together icing: powdered sugar and lemons (grated rind and juices).
  • Pour this over the cake immediately, while it is still hot from the oven.
  • Serve warm or cold.

Questions & Replies

  1. Have used this recipe since late 50s. Everyone has always loved it. I bake mine in a tube cake pan. Always use lemon juice in glaze but do not add the butter. It is my go to cake
  2. Can you freeze left overs


  1. A friend gave me this recipe back around 1990 and my younger son loved it so much, when he was in 3rd grade, he requested that I make it into cupcakes to bring for his birthday treat for his class. His classmates came up to me a few days later when I was there to help with something and told me how much they loved it. One even asked for the recipe for her mom. I'm here today because that son is about to have his 30th birthday and I needed to find a copy of the recipe. So glad it's here and looks exactly like I remember it. Side note though--I tried to decorate the cake a little for his birthday one year. I tinted the glaze with blue food coloring. Big mistake! Blue food coloring on a yellow cake looks green. My poor cake looked like it had mold growing all over it. lol Still tasted good though!
  2. Great GO TO recipe. A kitchen standard in the home I grew up in, food memories. My Mom would sometimes just dust generously with powdered sugar to save time. Just the recipe I was looking for, Thanks.
  3. Been making this cake for 40 years but only used lemon juice sprinkled over top then powdered sugar after it was cold. I like yours better, and going to suprise my daughter when she gets home. Thank You.
  4. This is such a moist and flavorful cake. I loved the simplicity of it and it was so refreshing for the summertime. thank you for sharing with us.
  5. My Mother made a Jello cake for my grandfather all she would do is us a box cake and bake it like the box said then when the cake was cooled she would make up a box of Jello and and then mother would get a wooden spoon she would use the handle and make holes all over the cake and then mother would pure the Jello in the holes and when it was dune mother would put it in the Fridge for 1 hour and it was realy good. hope someone makes this.


  1. This was excellent. I used all lemon juice instead of water. very tangy. great flavor. Thanks
  2. I had a package of lemon supreme cake mix that I needed to use up, so I replaced the lemon jello with unflavored. I also had an 8-oz. carton of soymilk that was about to expire, so I used that instead of the water, and cut back a bit on the oil. I had more liquid in there than the recipe called for, so I thought it should have mixed up easily, but it didn't really; I had quite a few "chunks" of cake mix left in the batter bowl! It didn't affect the taste or texture, though; it had a subtle lemon flavor. I skipped the icing, because I went to the supermarket to buy lemons... and forgot to buy lemons! But this was a lovely and simple cake, nonetheless. Thanks for posting.
  3. Yum Yum. Very moist and flavorful. I substituted fresh squeezed lemon juice for the water in the recipe just cuz I love lemons that much! Turned out fantastic.
  4. This is the best cake ever, I got the recipe from a friend many years ago, but instead of using Lemon Cake mix, we use Strawberry with the Strawberry Jello or one of its variations (strawberry kiwi, or something), I use frozen strawberries to decorate the top and add a little strawberry juice to the lemon juice and pwd sugar "icing". My stepdaughter wants this as her birthday cake, it is her favorite. I want to try this as cupcakes, but haven't yet, wish me luck.



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