Lemon Jello Poke Cake
Lemon jello poke cake is one of my all time family favorites and is the perfect dessert for lemon lovers! An easy cake made with a lemon or yellow cake mix, small package of lemon jello, oil, eggs and water. Bake the cake and then poke holes all over the top. Next pour the glaze made with lemon juice, powdered sugar and melted butter over the top of the cake. The glaze soaks into the cake making it even more moist and delicious. This cake is lemon flavor on steroids!
Ingredients needed to make Lemon Jello Poke Cake:
- 1 package yellow or lemon cake mix (I used Betty Crocker)
- 1 small (3.4 oz) package lemon jello
- 4 large eggs
- 3/4 cup neutral oil like canola or avocado
- 3/4 cup water
For the glaze:
- 2 lemons, juiced
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
How to make Lemon Jello Poke Cake:
- Preheat the oven to 350 degrees and spray a 9″ x 13″ baking pan with cooking spray.
- In a large bowl mix the cake mix, lemon jello (dry), eggs, oil and water together for at least 2 minutes.
- Bake cake as directed on the cake mix package.
- Remove the cake from the oven and place on a wire rack. While cake is still hot, poke holes all over the top (I use a wooden skewer). You could also use a fork or toothpick.
- Mix lemon juice, powdered sugar and melted butter together in a small bowl. Pour the lemon mixture over the entire cake. Spread evenly with a spoon or spatula.
- Let cake cool and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
- If desired, you can grate a little lemon zest on top of the whipped cream to add extra lemon flavor.
Notes:
- Cake can be made with a yellow cake (original recipe) or if you want even more lemony flavor, make it with a lemon cake mix.
- Only use fresh lemon juice for the glaze.
- Store cake covered at room temperature for 2-3 days. If you still have leftover cake place in the refrigerator.
- Cake can be frozen in a freezer safe container for up to three months.
Other yummy recipes to try:
Oatmeal Cake With Coconut Pecan Topping
Lemon Jello Poke Cake
Lemon jello poke cake is one of my all time family favorites and is the perfect dessert for lemon lovers!
Equipment
- 1 9" x 13" pan I like to use a glass pan
Ingredients
- 1 package yellow or lemon cake mix (I used Betty Crocker)
- 1 3.4 oz small package lemon jello (not pudding)
- 4 large eggs
- 3/4 cup neutral oil like canola or avocado
- 3/4 cup water
For the lemon glaze:
- 2 lemons, juiced
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees and spray a 9" x 13" baking pan with cooking spray.
- In a large bowl mix the cake mix, lemon jello (dry), eggs, oil and water together for at least 2 minutes.
- Bake cake as directed on the cake mix package. Test the cake with a toothpick for doneness.
- Remove the cake from the oven and place on a wire rack. While cake is still hot, poke holes all over the top (I use a wooden skewer). You could also use a fork or a toothpick.
- Mix lemon juice, powdered sugar and melted butter together in a small bowl. Pour the lemon mixture over the entire cake. Spread evenly with a spoon or spatula.
- Let cake cool and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
- If desired, you can grate a little lemon zest on top of the whipped cream to add extra lemon flavor.
- Notes: *Cake can be made with a yellow cake (original recipe) or if you want even more lemony flavor, make it with a lemon cake mix. *Only use fresh lemon juice for the glaze. *Store cake covered at room temperature for 2-3 days. If you still have leftover cake place in the refrigerator. *Cake can be frozen in a freezer safe container for up to three months.
Tried this recipe?Let us know how it was!