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READY IN 50 mins

Creamy Lemon Cake

Read Reviews (128)

"A great cool dessert on a hot day." — LTIGGR2

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
1 cup boiling water
1 (8 ounce) container frozen whipped topping, thawed

1 (3 ounce) package instant lemon pudding mix
1 teaspoon vanilla extract
1 cup milk

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Directions

Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 50 mins

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I made this cake for hubby's birthday and it was terrific!! To lower the calorie count, I used a can of diet 7up when making the cake. This replaces all the other ingredients in baking the cake; no, water, oil, eggs; just the 7up and the cake mix. You use light color soda for light cakes and dark color soda for dark cakes. Everything else I did the same except I used fat free pudding and milk. This was OUTSTANDING and no one even knew I used fat free products!!! I filled 7 requests for this recipe.

—MrsTrips

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Most Helpful Critical Review

Oct 19, 2010

I'm not sure why this recipe has gotten so many good ratings. It tastes like a boxed cake mix with whipped cream on top. I was looking for something easy and different and chose this recipe but was very disappointed. The jello does not saturate the cake and as a result only some bites are lemony and moist. The other bites taste just like a lemon cake mix which reminds me of pine sol. I found the frosting to be bland. I took this cake to a get together at a park and no one said a word about it and I took half of it home. So, needless to say, this will not make it into my recipe box.

—HOLLYHOLLY

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152 Ratings

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May 27, 2003

Excellent! I loved the flavor. It wasn't too sweet or too lemony...just right. I used two 8" round pans and stacked them. I put holes in the bottom layer and poured a bit of the gelitin mix, then stacked the top layer and did the same. It turned out great and looked so pretty on the table!

—ELLENELIZABETH

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Sep 22, 2003

Oh man. Prepare your taste buds for a taste explosion; this recipe rocks the house. I am decidely NOT a cake fan, but after this recipe, I may change my tune. It's the perfect desert for a hot summer evening - light, creamy, lemony and delicious! This cake is so moist it will melt in your mouth. The lemon gelatin must be the secret; it baths the inside of the cake with the perfect lemon flavor. And that topping - sheesh -so simple, yet so good. Do it! This one is off the charts.

—CURTISLEE

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May 27, 2003

This is excellent. I have a recipe for something similar called a "poke" cake - you can substitute the lemon cake with white or yellow cake, the lemon pudding with vanilla pudding and the lemon jello with strawberry or other berry jello and end up with something tasting a lot like strawberry shortcake without the fuss.

—EMERALDCITYJEWEL

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Jun 10, 2008

A very moist cake. I added a tsp. of lemon extract, a tblsp. of fresh lemon juice, and the zest of one lemon to both the cake batter and the frosting. If you are looking for a cake with a "zing," this is not it. It is a very light lemon flavor. I did the bundt cake method. If you do that also, be sure to grease and flour your bundt pan generously. Allow the bundt pan to cool on a cooling rack for no more than 5 minutes, and flip the cake onto your serving platter while it is still hot. Instead of a wooden spoon, I used a drinking straw to make numerous holes all over the top and sides of the cake. Use a hand mixer to make the frosting almost to a pudding consistency. I sprinkled lavender sugar over the top right before serving, which was very pretty. I'm looking forward to trying all the different flavor combos suggested in other reviews.

—ANNALOU18

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Jul 08, 2006

Oh, wow! My boyfriend and I just made this cake tonight. We followed the directions exactly and it's just wonderful. Next time I may add two packages of lemon Jell-o to the top of the cake or maybe two packages of lemon pudding to the frosting mixture, just to make it even better. I also may experiment with allowing the Jell-o to set a bit before pouring it over the cake so it really can get into the holes instead of just seeping into the cake. In any case, we'll be making this a lot- it will be wonderful to lighten things up a bit during our long Alaska winters- and plan to experiment with different flavor combinations. Next up: white cake with strawberry Jell-o on top and cheesecake pudding in the frosting!

—The Bunny Chef

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May 27, 2003

This cake was very good, just the right amount of lemmon flavor and very light. I would make it again.

—Gina

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Nutrition

Calories
308 kcal
15%

Carbohydrates
50.6 g
16%

Cholesterol
13 mg
4%

Fat
10.3 g
16%

Fiber
0.3 g
1%

Protein
4.1 g
8%

Sodium
468 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Lemon Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 308
** Calories from Fat: 93

% Daily Value *
** Total Fat 10.3g 16 %
** Saturated Fat 6.1g 31 %
** Cholesterol 13mg 4 %
** Sodium 468mg 19 %
** Potassium 71mg 2 %
** Total Carbohydrates 50.6g 16 %
** Dietary Fiber 0.3g 1 %
** Protein 4.1g 8 %
** Sugars 30.1g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 8 %
** Thiamin < 1 %
** Niacin 8 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.