New Jello Cake

A double-lemon cake that gets its intense citrus flavor from two sources: lemon cake mix and lemon Jello dissolved right into the batter. The result is a moist, dense crumb with a brighter lemon punch than either ingredient could deliver alone.

The real magic happens after baking. While the cake is still warm, you poke holes all over the top and drizzle a glaze made from fresh lemon juice and powdered sugar into every one. The glaze seeps deep into the cake, creating pockets of sticky-sweet lemon that you hit with every bite.

This is a potluck classic for a reason. Bakes in one pan, needs no frosting beyond the glaze, and travels without drama.

Pro Tips

• Poke the holes while the cake is still warm. Warm cake absorbs the glaze much better than cooled cake. Use a fork or wooden skewer and space the holes about an inch apart.
• Drizzle the glaze slowly and let it soak in between passes. Pouring it all at once creates puddles on top instead of soaking through.
• Use real lemon juice for the glaze, not bottled. The flavor difference is noticeable in something this simple.
• Don’t overbake. Check at 40 minutes. The Jello keeps the cake moist, but overcooking will dry it out regardless.

Variations

• Swap lemon Jello and cake mix for orange to make a creamsicle-flavored version.
• Use lime Jello with a white cake mix and lime juice glaze for a key lime poke cake.
• Top the glazed cake with a layer of whipped cream and lemon zest for a more dressed-up presentation.