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.
DELICIOUS LEMON DROP CAKE
VIDEO INCLUDED BELOW:
WHAT YOU’LL NEED:
for the cake:
lemon cake mix
lemon Jell-O
eggs
water
oil
for the glaze:
powdered sugar
lemon juice
for the frosting:
whipped topping (COOL WHIP)
lemon frosting
HOW TO MAKE LEMON DROP CAKE:
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.)
Originally published: April 2013
Updated & republished: June 2019
LEMON DROP CAKE
Ingredients
For the cake:
- 1 box lemon cake mix
- 1 (3.4 oz) 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
This cake tastes best after it has been in the fridge for a few hours (or even overnight)
Nutrition
CRAVING MORE LEMON RECIPES? YOU MUST CHECK THESE OUT!
LEMON DREAM CAKE
WARM LEMON PUDDING CAKE
3-INGREDIENT LEMON CRUMBLE BARS
Carrie says
Absolutely yummy!!
sandytl says
Absolutely fabulous. Thank you for this recipe. My whole church group loved it!
PamelaDee says
Good one!
brenda Rosvall says
I’m going to make this recipe tomarrow is the jello a small box or large box. Thanks it looks so good.
Bobbie says
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
Looks great and versatile…I’ll bet an orange version would be super too!
Marty says
We make this often, with addition of the zest of two lemons. One in the cake and one in the glace.
Matt Penca says
I added lemon juice to the frosting also.
Matt Penca says
I added some lemon juice in the frosting to make it more tart .
Marilynn says
Instant or cooked jello…..
Lucretia Wadnizak Sauck says
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
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
Just got done making this. And OMG ! It’s DELICIOUSLY GOOD
Judy Morgan says
Just curious what sized box of lemon jello is used??? I am taking this to an Easter luncheon.
Brandie @ The Country Cook says
Hey Judy! It’s the smaller box – I think it’s 3 ounces. 🙂 Hope you enjoy it!
Brenda Schenck says
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
Brandie @ The Country Cook says
It would be super sweet. 😉