Lemon Jello Pudding Cake Recipe

Name: Lemon Jello Pudding Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 Small Package Instant Lemon Jello Pudding; 1 Lemon Cake Mix; 4 Eggs; ¾ C Avocado Oil; 1 ¼ C Water

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This light and fluffy Lemon Jello Cake is the perfect summer cake! It’s a family recipe that most haven’t heard of and people quickly become lifetime lovers of it!

Lemon Jello Cake - the perfect summer cake! Light and fluffy and full of flavor! From overthebigmoon.com!

Lemon Jello Cake Recipe

When it comes to lemon cakes, my Lemon Jello Cake stands out brilliantly. Other recipes that can be too tart or heavy, this cake is refreshingly light and offers a subtle lemony touch.

Perfect for the warmer months, it’s a favorite among our readers who appreciate its delicate balance of flavors. Plus, the cake base only uses 5 ingredients that combine in minutes, making it easy to fit into a busy day!

What is Lemon Jello Pudding Cake Made of?

Lemon Cake Mix – The foundation for the cake, bringing a balanced lemon zestiness.
Small Package Instant Lemon Jello Pudding – Adds a subtle lemony flavor and contributes to the cake’s moist texture.
Eggs – Provides structure and moisture, ensuring the cake remains fluffy and light.
Avocado Oil – Adds moisture and richness, enhancing the cake’s soft crumb.
Water – Ensures the batter is of the right consistency for a smooth, even bake.
Powdered Sugar: The backbone of the lemony glaze, powdered sugar ensures a silky, sweet foundation that’s perfect for penetrating the cake’s crumb.
Lemon Juice: The lemon juice provides a zesty counterpoint to the sugar, ensuring the cake is infused with a refreshing tang when the glaze seeps in.
Cool Whip: Cool Whip tops the cake with a creamy, airy layer.
Lemon Slices: For garnish!

For this recipe, it’s crucial to pick up the Instant Lemon Jello Pudding Mix, not just the Lemon Jello. They’re distinct products from Jello, and using the correct one ensures the cake’s perfect texture and taste.

How to Make Lemon Jello Cake

1. Combine: the Lemon Cake Mix and Instant Lemon Jello Pudding in a bowl or mixer. If preparing in a bowl, you’ll want to use a hand mixer.

2. Add wet ingredients to the dry mix.

3. Mix the batter well, making sure to scrape the bottom of the bowl.

4. Pour into a greased 9×13 pan. For this recipe, I prefer a metal pan, because it helps the cake get really cold!

Light and Fluffy Lemon Cake! Perfect for summer! From overthebigmoon.com!

5. Bake the cake at 350 degrees for 35 minutes.

6. Glaze: While the cake is baking you need to make the glaze. Mix 2 cups powdered sugar and ⅓ cup lemon juice. Whisk until smooth.

Lemon Glaze Cake from overthebigmoon.com!

7. Poke: When the cake is nice and golden brown, remove it from the oven.

While the cake is still hot, poke holes all over the top. Do this until there are holes all over.

Pour the glaze over the entire cake and spread it so it covers the whole cake.

At first, it should look like this.

Lemon Jello Cake with Lemon Glaze - perfect summer cake! From overthebigmoon.com!

But, after a minute or two it will all be absorbed.

Summer Cake with Lemon Glaze from overthebigmoon.com!

Refrigerate the cake for at least 3 or 4 hours. It is best to refrigerate it overnight. When the cake is chilled, serve with whipping cream and enjoy!

Summer Lemon Jello Cake from overthebigmoon.com!

Lemon Jello Cake Recipe Variations

Switching up the classic Lemon Jello Cake is super easy and fun. Want a fruity twist? Try the berry version. Feeling fancy? Add some lavender or poppyseed. And if you’re all about grab-and-go, turn ’em into cupcakes. Simple tweaks, big flavor upgrades!

Lemon Berry Jello Cake:

Mix in 1 cup of mixed berries (blueberries, raspberries, strawberries) into the batter before baking.
Top with a berry glaze or compote after baking.

Lemon Jello Cake with Poppy Seeds:

Add 2 tablespoons of poppy seeds to the batter before baking.
This adds a nice texture and appearance to the cake.

Lemon Jello Cake with Lavender:

Add 1-2 teaspoons of culinary lavender buds into the batter before baking for a unique flavor twist.

Lemon Jello Cupcakes:

Instead of baking in a regular cake pan, divide the batter into cupcake tins.
Once baked and cooled, frost with lemon cream cheese frosting.

Lemon Cake with Jello Storage

Counter Storage:

If the cake has not been topped with Cool Whip, it can stay on the counter for up to 1-2 days, provided it’s kept in a cool, dry place and covered to prevent it from drying out.

Refrigerator Storage:

Once you’ve topped the cake with Cool Whip, it should be refrigerated immediately.
Store the cake in an airtight container to maintain its moisture and freshness.
In the refrigerator, the cake will remain fresh for up to 5-7 days.

Freezing the Cake:

If you wish to freeze the Lemon Cake with Jello, wait until it has completely cooled.
It’s recommended to freeze the cake without the Cool Whip topping. If you want to freeze a cake that’s already been topped, be aware that the texture of the Cool Whip might change slightly upon thawing.
Wrap the cake tightly in plastic wrap, followed by aluminum foil. You can then place the wrapped cake inside a freezer-safe bag. I find this is easiest to do after I’ve cut the cake into pieces or at a minimum 4-6 sections.
Label the bag with the date of freezing. The cake can be frozen for up to 2-3 months for optimal flavor.
To defrost, transfer the cake to the refrigerator overnight. If you’ve frozen the cake without Cool Whip, add the topping after the cake has thawed and before serving.

Jello Lemon Pudding Cake Recipe FAQs

Can I use lemon juice instead of water in cake mix?

Yes, you can use lemon juice instead of water in a store-bought lemon cake mix. Doing so will intensify the lemon flavor, making the cake tangier. I have only tried this once and prefer the original recipe. However, if you want to try it, here are a few things you may want to keep in mind when making this substitution:

– Lemon juice is more acidic than water. This added acidity might interact with the leavening agents (like baking soda or baking powder) present in the cake mix. Depending on the specific mix and its ingredients, the cake might rise a bit more than usual. This isn’t necessarily a bad thing, but it’s something to be aware of.

– Using pure lemon juice in place of water results in a pronounced lemon flavor. If you’re a fan of strong lemony notes, this might be perfect for you. However, for a more balanced taste, I suggest that you consider replacing only a portion of the water with lemon juice.

– The consistency of lemon juice is slightly different from water. Depending on the specific cake mix, you might need to adjust the liquid amount slightly to get the right batter consistency.

What happens if I add an extra egg to my cake mix?

Modifying my Lemon Jello Cake with an extra egg can offer a few notable changes. The cake could gain a richer, moister texture due to the egg’s fat. While this might enhance the cake’s lusciousness, it will most likely make it slightly denser. While the additional egg might lend a fluffier rise, it could very likely lead to the center sinking. There could also be a faint “eggy” undertone to the lemon flavor. If you’re considering this adjustment, a test bake is a good way to decide if it meets your desired outcome for the recipe. However, I must note, I wouldn’t suggest this alteration. Part of what I adore about this cake is its light, fluffy, and pillowy nature. Making it denser would take from the unique charm that makes this cake so special!

Can I use Sugar-Free Lemon Jello Pudding Mix as a replacement to the regular Lemon Jello Pudding Mix?

When using sugar-free Lemon Jello Pudding Mix in this Lemon Jello Cake recipe, several factors come into play. Firstly, the sweetness will vary due to the artificial sweeteners in the sugar-free mix, potentially requiring an adjustment in the added sugar content of the cake. Also, the cake’s texture might differ slightly, as sugar contributes to moisture and tenderness in baked goods. Some can detect an aftertaste from the artificial sweeteners. Visually, expect a lighter cake color since sugar-free substitutes don’t caramelize like regular sugar, impacting the golden-brown hue typical of baked goods.

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