Description
This ultra-moist lemon jello cake is made with boxed yellow cake mix, lemon Jell-O, and a zesty glaze. Easy, bright, and unforgettable!
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 small box lemon Jell-O (3 oz)
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup cold water
- 1½ cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp warm water
Instructions
1. Preheat oven to 350°F. Grease a 9×13 pan or Bundt pan.
2. In a large bowl, mix cake mix and lemon Jell-O powder.
3. Add eggs, oil, and water. Beat for 2 minutes until smooth.
4. Pour batter into prepared pan. Bake 30–35 min for 9×13 or 40–45 min for Bundt.
5. While cake bakes, mix powdered sugar, lemon juice, and warm water to make glaze.
6. Once cake is done, remove from oven and immediately pour glaze over warm cake.
7. Cool for at least 15 minutes before slicing. Serve chilled or room temp.
Notes
For a gluten-free version, use GF cake mix and certified gluten-free Jell-O.
Store in fridge up to 5 days. Can be frozen up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 29g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg