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Square of lemon cake on small plate with Boston fruit slice on top.
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Lemon Jell-O Cake

Lemon Jell-O cake is made in one-bowl, baked in a 9x13-inch pan, topped with the sweet & tart lemon icing, ready in 30-minutes.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 321kcal
Author Jessica Robinson

Ingredients

Lemon Jell-O cake

  • 1 package (14.25-15-ounce) white cake mix (or yellow cake mix)
  • 1 package (3.4-ounces) lemon Jell-O (instant pudding)
  • ¾ cup canola or vegetable oil (or another neutral oil)
  • 1 cup whole milk
  • 4 large eggs (room temperature)
  • 1 teaspoon pure lemon oil

Lemon Icing

  • 2 ½ cups powdered sugar
  • 3-4 tablespoons lemon juice

Instructions

Lemon Jell-O cake

  • Preheat the oven to 350 degrees F. Line a 9x13-inch pan with parchment paper and spray with cooking spray. Set aside.
  • In a large bowl, mix together the cake mix, Jell-O, oil, lemon oil, milk and eggs. Use an electric hand mixer or a whisk to incorporate the ingredients. Scape the bottom and sides of the bowl occasionally with a rubber spatula.
  • Pour the cake batter into the prepared baking pan. Gently spread evenly in the pan with a rubber spatula.
  • Bake for 30-35 minutes, or until a toothpick when inserted comes out mostly clean with some moist crumbs. Carefully rotate the baking pan about three quarters through baking, so it bakes evenly. Being very careful not to bump the cake or it will fall in the center!
  • Remove the cake from the oven and let cool on a wire cooling rack. Let the cake cool for 10-15 minutes and spoon the icing over top. Once completely cooled, lift the cake up with the parchment paper and cut into squares.

Lemon icing

  • In a medium bowl, whisk together powdered sugar and lemon juice. Adjust the lemon juice, based on your desired thickness of the icing.

Notes

Either a white or yellow cake mix will work. Whatever brand you prefer.
Pure lemon oil adds a wonderful pop of real lemon, but you can leave it out if you don't have it available.
Substitute 2% milk if needed, though whole milk works best.

Nutrition

Calories: 321kcal | Carbohydrates: 69g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 368mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 44g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg