Name: Lemon Drop Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 box lemon cake mix; 1 box lemon Jell-O; 4 eggs; 1 cup water; 3/4 cup oil; 1 1/2 cups powdered sugar; 1/2 cup lemon juice; for the frosting:; 1 8 oz tub frozen whipped topping (COOL WHIP) (thawed); 1 tub lemon frosting

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4.39 from 39 votes

Lemon Drop Cake

WARNING: for serious lemon lovers only. I’m serious. This lemon cake is lemon to the third power. It is lemon on steroids. It is lemon EXTREME. 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.

Ingredients:
for the cake:
1 box lemon cake mix
1 box lemon Jell-O
4 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:
1 (8 oz.) tub frozen whipped topping (COOL WHIP), thawed
1 (16 oz) tub lemon frosting

Directions:

Preheat oven to 350F degrees. Spray 9×13 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.

Cook’s Note: This cake needs to be kept refrigerated (because of whipped topping) and covered. Also, I think it tastes best after it has been in the fridge for a few hours (or even overnight.)

Enjoy!

Lemon Drop Cake

Lemon Drop Cake is easy to make but is only for serious lemon lovers! Lemon cake mix poked with lemon sauce and topped with lemon whipped topping!

4.39 from 39 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Easy Lemon Drop Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings:

Calories: 572kcal

Author: Brandie @ The Country Cook

Ingredients

For the cake:

1 box lemon cake mix
1 box lemon Jell-O
4 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:
1 8 oz tub frozen whipped topping (COOL WHIP) thawed
1 tub lemon frosting

Instructions

Preheat oven to 350F degrees
Spray 9 x 13 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.
In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
Then frost cooled cake.

Video

Notes

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)

Nutrition

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Lemon Dream Cake

Warm Lemon Pudding Cake

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Comments

Anonymous says
October 6, 2015 at 5:55 pm
Good thing the recipe doesn't use canned lemon pie filling.
sandytl says
September 2, 2016 at 2:46 am
You are rude, you could have kept that remark to yourself, They are nice enough to have this website "Free" Go buy "REAL" of everything and make your own cake
- PamelaDee says
  November 4, 2017 at 8:15 pm
  
  Good one!
brenda Rosvall says
February 22, 2017 at 10:23 pm
I’m going to make this recipe tomarrow is the jello a small box or large box. Thanks it looks so good.
Bobbie says
May 24, 2018 at 6:28 pm

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!
Karen says
December 27, 2018 at 9:06 pm

Looks great and versatile…I’ll bet an orange version would be super too!
Marty says
January 2, 2019 at 1:05 pm

We make this often, with addition of the zest of two lemons. One in the cake and one in the glace.
- Matt Penca says
  January 3, 2019 at 4:44 pm
  
  I added lemon juice to the frosting also.
- Matt Penca says
  January 3, 2019 at 4:47 pm
  
  I added some lemon juice in the frosting to make it more tart .
Marilynn says
January 6, 2019 at 10:53 am
Instant or cooked jello…..
Lucretia Wadnizak Sauck says
January 6, 2019 at 5:33 pm

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.
Linda says
January 16, 2019 at 4:44 pm

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.
Victor says
February 8, 2019 at 6:27 pm
Just got done making this. And OMG ! It’s DELICIOUSLY GOOD
- Judy Morgan says
  April 17, 2019 at 9:36 am
  
  Just curious what sized box of lemon jello is used??? I am taking this to an Easter luncheon.
  - Brandie @ The Country Cook says
    April 17, 2019 at 10:36 am
    Hey Judy! It’s the smaller box – I think it’s 3 ounces. 🙂 Hope you enjoy it!

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Lemon Drop Cake

Lemon Drop Cake