No-Fuss Lemon Cake

By: Tori Bowlin

March 27, 2020

No-fuss Lemon Cake

If you’re looking for an easy cake recipe for those last-minute gatherings, give this no-fuss lemon cake a try. By keeping yellow cake mix and lemon jello on-hand, you’ll only need to buy fresh lemons to quickly whip up this tart and tasty treat!

No-Fuss Lemon Cake

  • Course: Dessert
  • Cuisine: American

  • Servings 12
  • Prep Time 15 minutes
  • Cook Time 1 hour
  • Passive Time 15 minutes



  • 1 pkg yellow cake mix
  • 1 pkg lemon jello 3 oz. container
  • 4 medium eggs beaten
  • 1/2 cup water
  • 3/4 cup canola or vegetable oil
  • 1/4 cup fresh lemon juice about 1 lemon
  • 1 tbsp lemon zest about 2 lemons


  • 1 cup powdered sugar
  • 1 tbsp lemon zest about 2 lemons
  • Juice of one large lemon


  1. Mix cake mix and jello together in large bowl
  2. Stir in eggs, water, oil, lemon juice and lemon zest
  3. Beat for 2 minutes or until smooth
  4. Grease and flour either a 9x13 inch baking pan or bundt pan, then pour mixture into pan
  5. Bake at 300 degrees for 1 hour
  6. Mix drizzle ingredients together and set aside
  7. Take cake out of oven and place on cooling rack
  8. Evenly pierce cake with toothpick, spaced evenly - about 2 inches apart
  9. While cooling, pour drizzle over cake
  10. Sprinkle top with powdered sugar

Recipe Note

You can bake this in a 9x13 rectangle glass, metal or aluminum pan. For a more visual presentation, use a Bundt pan and garnish sides with lemon twists.