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Lemon Jello Cake

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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

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

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

Lemon Cake 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 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:

  1. Mixer {this is the one I use}
  2. Measuring cups and spoons
  3. Zester {this is the one I use}
  4. Juice Reamer {this one is the best}
  5. Baking pan 
  6. Wire cooling rack
  7. 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

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

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

Lemon Jello Cake

Easy deliciously refreshing moist cake. Perfect for summer.
4.53 from 23 votes
Print Recipe Rate
Course: Cake, Dessert
Cuisine: American
Keyword: Lemon Gelatine Cake, Lemon Jello Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Lemon Glaze: 15 minutes
Total Time: 1 hour
Servings: 16 slices
Calories: 167kcal


  • 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

  • cups powdered sugar (sifted)
  • 5 Tablespoons lemon juice
  • 1 Tablespoon lemon zest


  • 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.


Calories: 167kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 39mg | Potassium: 19mg | Fiber: 1g | Sugar: 16g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
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Tried this recipe?Mention @kippiathome or tag #kippiathome!

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Recipe Rating

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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


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?


Monday 7th of August 2023

Glaze you made makes for a super dry cake.


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.

Rita Butz

Monday 23rd of May 2022

Can I make this cake with strawberry gelatin and strawberry juice instead of lemon?

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