Lemon Drop Cake (+Video)
Lemon Drop Cake is easy to make but is for serious lemon lovers! Lemon cake mix poked with lemon sauce and topped with whipped lemon frosting.
A LEMON LOVERS CAKE RECIPE
WARNING: for serious lemon lovers only. This lemon cake is lemon to the third power. This is a lemon lover’s dream. You could just make the cake and glaze and be totally fine. It would still taste so good. But I decided that this cake needed a lemon frosting too. So I thought I would take inspiration from the Lemon Dream Cake and use that frosting with this cake. And wow – I was in heaven. Lemon heaven.
FREQUENTLY ASKED QUESTIONS:
This cake needs to be kept refrigerated (because of the whipped topping) and covered. Also, I think it tastes best after it has been in the fridge for a few hours (or even overnight.)
It is not necessary; however, I think it really adds a lot of zing to the cake itself.
It makes it more like a whipped frosting which feels a bit lighter rather than thick.
I’ll be honest, I don’t like the bottled lemon juice. I think it tastes pretty awful and not like real lemon juice at all. So personally, I say go for the real stuff.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lemon cake mix
- lemon Jell-O
- powdered sugar
- lemon juice
- whipped topping (COOL WHIP)
- lemon frosting
HOW TO MAKE LEMON DROP CAKE:
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray. Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes.
Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean. While cake is baking, prepare glaze. Combine powdered sugar and lemon juice and whisk until smooth.
When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes.
The cake needs to cool completely before adding the frosting. The cake is super delicious at this point but if you want to really take the lemon to the next level, then add the frosting. In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
Frost the cooled cake.
Slice and enjoy!
CRAVING MORE LEMON RECIPES?
Originally published: April 2013
Updated & republished: June 2019
Lemon Drop Cake (+Video)
For the cake:
- 15.25 ounce box lemon cake mix
- 3.4 ounce box lemon Jell-O
- 4 large eggs
- 1 cup water
- 3/4 cup oil
For the glaze:
- 1 1/2 cups powdered sugar
- 1/2 cup lemon juice
For the frosting:
- 8 ounce tub frozen whipped topping (COOL WHIP) thawed
- 1 container lemon frosting
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
- Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
- Pour batter into prepared baking dish and bake for about 30 minutes.
- Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean.
- While cake is baking, prepare glaze. Combine powdered sugar and lemon juice and whisk until smooth.
- When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
- Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes.
- The cake needs to cool completely before adding the frosting.
- In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined. Then frost cooled cake.
- The cake needs to be kept refrigerated (because of whipped topping) and covered.
This cake tastes best after it has been in the fridge for a few hours (or even overnight)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Dang it Brandie! I have probably put on 50 pounds from your recipes alone, lol. Seriously though, I have been craving something lemony-sweet for a while now and this is simple enough that I don’t have to work too hard to make. Not a fan of Boxed mixes, but adding the Jell-O will tame that flavor and maybe some additional lemon juice (I like my lips to pucker when I eat lemony desserts). I am positive that it will be delicious and I am looking forward to making it for St. Patty’s day with our Reubens.
Ha! Tell me about it! I make this stuff and have to try to give it away or we would eat WAY too much – ha! Thanks SO much for commenting – it makes my day!!
Covid 19 question…can this recipe be made into cupcakes?
This is delicious and I’m not even a fan of lemon desserts! I will make this again!
Very moist & delicious! Easy to make. I subbed real whipping cream for Cool Whip & could not find a tub of lemon frosting so had to use tub of whipped buttercream and add a few tsps of lemon juice, but it was still tasty! It will be a keeper recipe!
Just a suggestion if you make this again and can’t find lemon frosting, instead of lemon juice, try a teaspoon of lemon extract and add a little more to taste. It will taste more similar to the canned type.
Can’t wait to try this. Think I’ll try it with a lemon cream cheese frosting. Thanks for the great recipes!
This was so so good. I took it to a church potluck and children and adults alike raved about it.
I could only find a generic lemon frosting and it wasn’t super flavorful, so I added a couple of capfuls of lemon juice. Brand name frosting might not need that.
I think the frosting is going to be my new go to for just about everything in every flavor. Who knew a tub of frosting and cool whip could be so delicious!
I bought all the ingredients to make this and then when I pulled up the recipe, I see there is lemon jello as well? This is not in the original list so I didn’t buy. Should I run back out and grab or can someone recommend a substitute or if it’s absolutely needed? This is my first time making this recipe, so don’t want to mess it up! Thanks! 🙂
Hi there! The lemon jell-o has always been in the recipe. Not sure what happened there. But you could certainly leave it out if you don’t have it on hand. It will still be a yummy lemon cake. 🙂
I’m wondering how this would be if you mixed a can of sweetened condensed milk with lemon juice to pour over cake after punching holes in it…hmmm
It would be super sweet. 😉
Just got done making this. And OMG ! It’s DELICIOUSLY GOOD
Just curious what sized box of lemon jello is used??? I am taking this to an Easter luncheon.
Hey Judy! It’s the smaller box – I think it’s 3 ounces. 🙂 Hope you enjoy it!
Hello – your recipe showed up in my FB feed yesterday and I am going to make this cake this weekend. I just want to confirm that that the JELLO that goes INTO the cake is gelatin not pudding? I checked the picture and indeed it does appear to be gelatin and some of the comments seem to confirm this. Just want to be sure. much thanks.
I bet you could use Lemon Instant pudding with the whipped topping, instead of the specialized frosting. It might be less sweet? I would also add poppy seeds, but that’s me.
Instant or cooked jello…..
We make this often, with addition of the zest of two lemons. One in the cake and one in the glace.
I added lemon juice to the frosting also.
I added some lemon juice in the frosting to make it more tart .
Looks great and versatile…I’ll bet an orange version would be super too!
OMG I’m so making this cake for our Memorial Day get together! I love lemon and was looking for the perfect lemon cake and I think I just found it! I can’t wait to try this! It’s supposed to be hot here this weekend and this cake just screams summer! Looks so good and much better than the traditional lemon cake!
Thanks for sharing this on your blog!
I’m going to make this recipe tomarrow is the jello a small box or large box. Thanks it looks so good.
Absolutely fabulous. Thank you for this recipe. My whole church group loved it!