Lemon Jello Cake - the perfect summer cake! Light and fluffy and full of flavor! From overthebigmoon.com!
Print Recipe
4.86 from 7 votes

Lemon Jello Cake

A light and fluffy lemon cake with a moist top and cool whip frosting!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 242kcal
Author: Over The Big Moon


  • 1 Small Package Instant Lemon Jello
  • 1 Lemon Cake Mix
  • 4 Eggs
  • ¾ c Oil
  • 1 ¼ c Water



  • Add the Lemon Cake Mix and Lemon Jello in a bowl or mixer and combine. If preparing in a bowl, you'll want to use a hand mixer.
  • Add the wet ingredients.
  • Mix well and be sure to scrape the bottom of the bowl.
  • Pour the batter into a greased 9x13 pan. For this recipe, I prefer a metal pan, because it helps the cake get really cold in the refrigerator.
  • Bake the cake at 350 degrees for 35 minutes.
  • While the cake is baking, you can prepare the glaze recipe below.
  • When the cake is nice and golden brown, remove it from the oven.
  • Pour the glaze over the cake and spread it so it covers the whole thing.
  • Refrigerate the cake for at least 3 or 4 hours. I prefer to refrigerate it overnight.
  • When the cake is chilled, serve with whipping cream!


  • While the cake is baking you can go ahead and make the glaze.
  • Mix 2 cups powdered sugar and 1/3 cup lemon juice. Whisk until smooth.





Serving: 15g | Calories: 242kcal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 268mg | Potassium: 32mg | Sugar: 14g | Vitamin A: 65IU | Calcium: 79mg | Iron: 0.9mg