How To make Lemon Jello Cake

Lemon Jello Cake

Lemon Jello Poke Cake with Easy Lemon Glaze

Indulge in a tangy and sweet dairy-free lemon poke cake with a zesty lemon glaze made with Jello and box cake mix. RECIPE:

This easy retro 1960's dessert is to make and bursting with citrus flavor! With every bite, you'll enjoy the moist cake complemented by a slightly crisp top created by the lemon glaze. It's a taste and texture sensation you won't be able to resist!

Perfect for spring and summer gatherings like Mother's Day, picnics, bridal and baby showers or any gatherings because this lemon poke cake does not to be refrigerated.

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Contents of this Video
00:00 - Introduction
00:22 - Preparing baking dish
00:39 - Making lemon boxed cake mix batter.
01:24 - Pouring lemon cake mix with lemon Jell-O gelatin into the prepared baking dish.
01:29 - Putting cake into oven.
01:34 - Checking cake doneness with toothpick.
01:42 - Making easy lemon glaze icing for cake.
02:02 - Poking lemon cake with fork to make holes for the lemon glaze.
02:01 - Pouring lemon glaze over the cooled lemon cake.
02:35 - Spreading the glaze over the cake.
02:39 - Serving up a slice of lemon Jello Poke Cake with lemon glaze with tea.

Lemon jello cake Recipe

recipe for Lemon jello cake

Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama

Lemon Dream Cake Recipe boxed cake hack | Southern Sassy Mama
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Jello Pound Cake Recipe

This is another one of my mama's recipes that I love! Here's the recipe:

1 box white cake mix
1 reg. size box of jello (I like orange the best)
4 eggs
2/3 C oil
2/3 C water
Beat all ingredients together in a mixing bowl, pour into bundt cake pan and bake at 350 degrees F for 45 min.
*you could make cupcake or a sheet cake, just look on the box to determine baking time**

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Lemon Poke Cake

An easy homemade dessert you’ll love, this lemon poke cake recipe doesn’t disappoint. I’m a huge fan of old-fashioned recipes, the kind that gets passed down from grandma like this sweet citrusy treat. And this fabulous recipe fits the bill. It’s sure to be one of your new family favorites.

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Grab the full, printable recipe on my blog:

Ingredients
CAKE
1 box yellow cake mix
3.4 -ounce box lemon pudding
1 cup water
⅓ cup vegetable oil
3 eggs
PUDDING TOPPING
2 (3.4-ounce) boxes lemon pudding
4 cups milk
4 cups powdered sugar

Instructions
Pour the cake and pudding mix into a large mixing bowl.
Add water, oil, and eggs. Mix until just combined.
Pour into a cake pan and bake at 350°F for 25 to 30 minutes.
When the cake is finished, remove it from the oven and let cool slightly.
Poke 12 holes in the cake using the handle of a large round spoon.
Mix the lemon pudding, milk, and powdered sugar. Stir until all ingredients are well combined.
Pour half of the pudding over the top of the cake, making sure it sinks into all of the holes.
Mix the remaining pudding until it thickens completely then spread over the top of the cake.
Place in the refrigerator for 3 to 4 hours until completely set and chilled.
Video
Notes
TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the pudding fills the holes completely.
TIP: Make sure you don’t skip this step. It’s important to give the pudding time to set and soak into the cake before serving it.

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