While going through our family recipes I found an old fashioned lemon cake recipe. My Grandmother gave this lemon jello cake recipe to my mother in the ’60s.

Grandmother’s Vintage Lemon Gelatine Cake Recipe
It makes a super easy, moist and refreshing cake. It was definitely Mom’s favorite cake.

Lemon Jello Cake
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Lemon Gelatin Cake
This recipe uses a lemon cake mix, however you can substitute a yellow cake mix, but replace 4 tablespoons of the water with lemon juice.

Lemon Cake Ingredients
Ingredients:
Cake batter
- 1 box lemon cake mix
- 1 (3 oz.) lemon jello mix (powder)
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup water

Lemon Jello Cake Glaze Ingredients
Lemon Glaze
- 1 1/2 cup powdered sugar
- 2 lemons
** For your convenience I have gathered all my favorite baking must-haves HERE.
Cake Baking Supplies:
- Mixer {this is the one I use}
- Measuring cups and spoons
- Zester {this is the one I use}
- Juice Reamer {this one is the best}
- Baking pan
- Wire cooling rack
- Whisk
Preheat your oven to 350 degrees F.
Using an electric mixer combine, lemon cake mix, lemon jello, eggs, oil and water. Beat until light and fluffy.
Pour batter into a greased and floured 13 x 9 pan {this is the one I used}.
Bake for 35 minutes.
Transfer hot cake to wire cooling rack.

Poking holes in the hot cake
Use a fork and poke holes into the hot cake then immediately pour the lemon glaze over the top the cake. This is the original poke cake!

Pour lemon glaze over hot cake
Allow cake to cook before serving.
Lemon Glaze Topping
To make the glaze add zest from one lemon, 5 Tbsps. of lemon juice and 1 1/2 cups powdered sugar (sifted) to a medium bowl. Whisk together until it is smooth.

Lemon Jello Cake
Ingredients
- 1 box Lemon Cake Mix
- 3 ounces Lemon Jello Mix (dry powder)
- 3 large Eggs
- ¾ cup vegetable oil
- ¾ cup water
Lemon Glaze Topping
- 1½ cups powdered sugar (sifted)
- 5 Tablespoons lemon juice
- 1 Tablespoon lemon zest
Instructions
- Preheat oven to 350* F
- In a large mixer bowl add cake mix, jello mix, eggs, oil, and water.
- Using an elecric mixer beat at medium speed until smooth.
- Grease a 13" by 9" pan with cooking spray.
- Pour the cake batter into the prepared pan and place in a preheated oven.
- Bake for 35 minutes or until done. Test doness with a toothpick .
- Transfer to wire cooling rack.
- Use a fork and poke holes in the hot cake.
- Pour the glaze over the hot cake and use a spaula to spread it on evenly.
- Allow cake to cool before serving.
Lemon Glaze
- Sift the powdered sugar and place in a meduim bowl.
- Zest one lemon and place in the bowl.
- Juice 2 lemons. Add the strained lemon juice to the sugar mixture.
- Whisk together until there are no lumps.
Nutrition
You might also enjoy these recipes:
Homemade lemonade is perfect for all your summer parties.

Homemade lemonade
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See you soon,
Kippi
Kisyat
Sunday 21st of July 2024
thanks for sharing about Lemon Jello Cake drift boss
Myra
Thursday 4th of April 2024
This is the same recipe Ive been looking for from many years ago. Do you think this cake will freeze well to serve later ? thanks
M.Simon
Saturday 12th of August 2023
I made this recipe and it turned out great. I used lemon pudding, is it supposed to be lemon gelatin?
Mark
Monday 7th of August 2023
Glaze you made makes for a super dry cake.
RACHEL
Tuesday 28th of June 2022
I’ve been making this recipe for years. It’s definitely a family favorite. The last several times I’ve made it (usually in a Bundt pan because it’s fancier) it sinks horribly! Any idea why? I know cake mixes have changed over the years. Maybe that’s why? I’m going to try 325° for longer and see if that helps.
Texas Missy
Saturday 27th of August 2022
@RACHEL, I was wondering the same thing, what size cake mix? They all were 18.5 oz at one time, then were 14-15 oz, which messed up countless recipes. I have this recipe from the 1960’s and it called for 1c. boiling water and 4 eggs, from the 18.5 oz cake mix era, and it specified a tube pan, cooked for 1 hr. I noticed recently this size is coming back.