Lemon Jello Bundt Cake

This is by far one of the easiest cakes to make and great for the beginner's confidence building experience. It's a delicious blend of sweet and tart and adds the perfect finish to any family meal. It travels well for a picnic or to take to a covered-dish celebration.




  • 1 pkg. (18.25 oz.) plain yellow cake mix
  • 1 small pkg. (3 oz.) lemon gelatin
  • 2/3 cup Mazola Corn oil
  • 2/3 cup hot water
  • 4 large eggs


  • 1 cup confectioner's sugar, sifted
  • 2 Tbsp. fresh lemon juice (from 1 lemon)
  • 1 tsp. finely grated lemon zest (from 1 lemon)


Directions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan. Shake out the excess flour. Set the pan aside.

Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.


Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Meanwhile prepare the glaze. Combine the confectioner's, and lemon zest in a small bowl and stir with a wooden spoon until smooth.

Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.

Store this cake, covered in plastic wrap or under a cake dome, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.


Variations: Experiment with other flavors of Jello. The glaze may be made using just milk or cream for other flavors of cake.

Servings: 12-16
Time:10 Minutes Preparation Time
40-45 Minutes Cooking Time

Source: One of the last Home Economics classes at my daughter's high school. It's really sad that classes like Home Economics and Shop are no longer part of the curriculum in the schools of today. Our young people's lives will be much harder as they need to know the simple day-to-day, life-supporting skills that would have been learned in those classes.

By Julia from Boca Raton, FL

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July 28, 20100 found this helpful

Some of my favorite cakes are the jello cakes, any flavor. I add a few drops of yellow food coloring to the glaze and a couple of very thin, sugared lemon slices. It looks so pretty and is so good. My family loves the orange jello cake too, made exactly the same as this except use orange jello in the cake batter and fresh orange juice or use the thawed orange juice concentrate that you buy in the frozen drink section in the glaze.


Do not dilute it with water if you want a really orangey flavor.

I've not made one in quite a while now, so thank you for the reminder. It's on my list of things to do on a weekend soon.


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July 29, 20100 found this helpful

You are so right about this being an easy cake to make. Back in the days when we did Bake Sales
with our Girl Scout troop, we must have made literally hundreds of these and made them all in loaf pans. We never ever had one left over. They are so moist and good besides being so easy. It was the only cake I knew how to make for a long time.

Thanks for reminding me of all the fun I had with the kids and those sales. We had a couple who were cut out to be used-car salesmen as no one could say "no" to their pleas to "Buy Our Cakes".


Nice memories.


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July 30, 20100 found this helpful

Lemon is a great favorite in our family. Will enjoy making and serving this cake.
Thank you for sharing.


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August 3, 20100 found this helpful

I've made this cake, and think it's the best cake I've ever tasted that starts out with a boxed cake mix. It is definitely the most moist and so easy. The glaze is wonderful, and I like to make it good and tart. It's probably a good time to make one. It refrigerates so nicely and is delicious cold.
Thanks for reminding me Pookarina


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August 3, 20100 found this helpful

Right now, I'm working the night shift, and when I get home, I'm too wound up to go to sleep. I'm going to use some of that unwinding time to bake things. It's a nice peaceful time with no interruptions. Since I have everything to make this cake already here in the kitchen, I'll start with it.


I think we've had this cake before. It sounds familiar. Maybe at church or one of the club meetings I have to attend every month. It's lemon, so I know I'll like it.

Thank you for another great recipe Pookarina.


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