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–+ servings
Overhead photo of slices of lemon poke cake on a white plate with fresh slices of lemon and a sprig of rosemary.

Vintage Lemon Jello Poke Cake Recipe

This Old-Fashioned Lemon Cake Recipe is a true reflection of a sunny afternoon in your grandmother's kitchen, the scent of freshly grated lemon zest filling the air.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings
Calories 462 kcal

Ingredients
  

  • 1 15.25 ounce lemon, or yellow, cake mix
  • 1 3.0 ounce lemon gelatin
  • 2 Tablespoons All-purpose flour
  • ¾ cup vegetable oil
  • ¾ cup water - you can substitute with orange juice or lemonade
  • 4 large eggs
  • 2 cups powder sugar
  • 1/3 cup lemon juice - fresh squeezed if possible

Instructions
 

  • Preheat oven to 350° (F)
  • Spray a 9 x 13 baking dish with non-stick baking spray with flour, or line baking dish with parchment paper.
  • In a large bowl add cake mix, lemon jello, and 2 Tablespoons flour. Mix with wire whisk to remove lumps and combine dry ingredients.
  • Add water, or juice, eggs, and oil. Mix with electric handheld mixer, or whisk, for 5 minutes to combine.
  • Pour into prepared baking dish. Place dish in the center of preheated oven and bake for 35–40 minutes until cake slightly pulls away from sides and center springs back when lightly pushed.
  • Remove cake from oven. Poke holes all over cake as soon as you take the cake out of the oven.
  • In a medium sauce pan, over medium-high heat, mix powder sugar and lemon juice and bring to a boil. Once mixture boils, remove from heat and spoon over the top of the cake. Allow cake to cool before cutting into squares and serving.

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 75gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 13gCholesterol: 62mgSodium: 346mgFiber: 1gSugar: 56g
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