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Lemon Lime Cake

Vintage Lemon Lime Cake is made with a boxed cake mix combined with jello for a quick and easy citrusy dessert.

A serving of cake on a white plate.

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So, by now, you must know how much I enjoy vintage recipes, right? Oh, I like learning about new ingredients, techniques, and cuisines, of course.

Exploring new ideas in the kitchen is fun! But vintage recipes? Those just take me right back in time. Some of my favorite old recipes come from the era when “convenience” foods were being introduced.

Boxed and frozen ingredients were a huge boon to home cooks back in the day. When these products arrived in the grocery stores, suddenly busy cooks were able to get a meal on the table with record speed making a huge difference in people’s everyday lives.

One of the most beloved of the mid-century convenience products is probably the boxed cake mix. Available in every variety under the sun, these mixes were a huge value to those who weren’t particularly great bakers.

Inventive cooks took those mixes and created all kinds of goodness with them. Like this Lemon Lime Cake.

I know you’ve seen this one before. I’m guessing it originated in the 1970s, maybe? Really easy and quick. And really, really delicious.

How to Make Lemon Lime Cake

Preheat the oven according to the baking instructions on the cake mix. Grease a 9×13 pan and set it aside.

Cake batter in a stand mixer.

Combine the cake mix, water, oil, eggs, and jello in the bowl of a stand mixer or beat with a hand mixer in a mixing bowl. Mix for the time stated in the cake mix’s instructions.

Finished cake batter in a baking pan.

Pour the batter into the prepared pan and bake according to the time stated in the cake mix instructions.

Baked cake cooling on a rack.

Remove the cake from the oven and cool completely before frosting.

Icing being applied to the finished cake.

Turn the cake out onto a platter or tray. Beat the cream cheese and butter until they’re light and fluffy. Add the zest, juice, and sugar, then mix well.

Frost the top and sides of the cake.

Completed cake on a white platter.

I added a little lime zest and a few slices of lime for decoration!

🧾 More Recipes You’ll Like

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

A serving of cake on a white plate.

Lemon Lime Cake

A vintage lemon-lime cake recipe using packaged cake mix and jello!
5 from 4 votes
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Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Calories: 517kcal
Author: Lana Stuart

Ingredients

  • 15.25 ounces lemon cake mix recommend: Duncan Hines Lemon Supreme
  • 1 cup water
  • cup oil
  • 4 eggs
  • .3 ounces lime Jello sugar-free

Frosting:

  • ½ cup butter room temperature
  • 8 ounces cream cheese room temperature
  • Zest of 1 lime
  • 3 tablespoons fresh lime juice
  • 4 cups confectioner’s sugar sifted

Instructions

  • Preheat the oven according to the baking instructions on the cake mix. Grease a 9×13 pan and set aside.
  • Combine cake mix, water, oil, eggs, and jello in mixer bowl. Mix according to the cake mix’s package instructions.
  • Pour into prepared pan and bake according to the cake mix instructions.
  • Allow cake to cool completely before frosting.
  • Beat cream cheese and butter until light and fluffy. Add zest, juice, and sugar. Mix well.

Nutrition Information

Serving 1 | Calories 517kcal | Carbohydrates 110g | Protein 7g | Fat 34g | Saturated Fat 15g | Trans Fat 1g | Cholesterol 144mg | Sodium 624mg | Potassium 105mg | Fiber 1g | Sugar 25g | Vitamin A 857IU | Vitamin C 2mg | Calcium 159mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Recipe Rating




38 Comments

  1. The only .3 Oz jello I can find is sugar free. Is it supposed to be 3 Oz or 0.3 Oz jello?

  2. 5 stars
    It was awesome and easy to make even for me. Considering I usually do 2 ingredient recipes. Everyone loved it. Will make it again soon.
    Can this be made into cupcakes with this same recipe?

    1. I’m so glad you enjoyed the recipe, Tammy. I haven’t made this as cupcakes, but I’m sure it would work fine. Mix it up just like for cake and follow the directions on the cake mix package that you used for baking cupcakes.

      1. 5 stars
        Thank you I will be trying cupcakes soon

  3. Beautifully photographed. Can’t help but wonder how in the world you got that size cake out of the pan and onto the pretty platter.

    1. Lana Stuart says:

      It was easy, Stella. I put a sheet pan over the cake pan and flipped the cake onto it bottom side up. Then I put the platter over the cake and flipped it onto the platter. Viola!

  4. You are lucky if you can find a cake mix at my grocery store, all they have are loaf types and muffins. Ah well, its probably just as well, if I made the cake I would just eat it and I am trying to loose weight before two weddings this summer. Love the older recipes Lana.
    Margaret

  5. This is a lovely ‘vintage’ recipe, but good luck trying to find an 18.25 oz. cake mix anymore! How would you adjust the new smaller & reconfigured cake mixes to work with the old add-ins? Any info which you could give me would be greatly appreciated, since I have very many old cake recipes from my mom which call for an 18.25 oz. cake mix to begin with. Thanks, Lana.

    1. Lana Stuart says:

      Good question, Angelina. There are lots of articles about this on the internet. Here’s one from Anne Byrn, The Cake Mix Doctor (www.cakemixdoctor.com)

      “maller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking my recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!”

      1. Thanks very much Lana, I’ll definitely try this.

  6. Melissa from HungryFoodLove.com says:

    Before fall keeps making its way I need to make this! looks soooo airy and fresh!

  7. Lana~
    Did you ever get around to posting the Lemon Cheese Cake Recipe? Have been wanting to make that again like my Family in Savannah did for years, and I remember you said you had a recipe somewhere. :)

    1. Lana Stuart says:

      Vicki – I have not posted that recipe and thanks for reminding me! It’s my mother’s recipe and it’s just delicious. Putting it on my list to do very soon.

  8. Paula - bell'alimento says:

    That looks so luscious! Love it Lana.

  9. Kellie @ The Suburban Soapbox says:

    I love a simple cake recipe and this would be a hit in my house!

  10. Just made this cake for dinner tonight. Hubby loved it and we said it was like a pretty, and delicious party cake. The problem was stopping with one slice…..howbeit HUGE slice for both of us. This one is added to my list and will make for company too. DELICIOUS!! Thanks so much for giving this one! May have to have a slice for breakfast….smile

    1. Lana Stuart says:

      I’m so glad y’all enjoyed it, Joyce!

  11. This is the perfect dessert to take when asked to bring something to a “fish fry.” The tang of the lime is the best compliment to fried food. Yep.

    And, you may want to consider a post highlighting a community fish fry. Best political fundraiser in the south, hands down.

    Miss P

  12. Renee - Kudos Kitchen says:

    Very pretty cake, Lana. I love vintage recipes too!

  13. Carol at Wild Goose Tea says:

    Yep, this type of cake brings back some heavy duty memories for me.
    Hey they are actually pretty dang good!

  14. Lauren @ Healthy Delicious says:

    This cake looks like something that would disappear very quickly around here!

  15. Ginny McMeans says:

    This cake sounds delicious and I agree that cake mixes are wonderful. I also love that Duncan Hines has over 20 vegan mixes and frostings. Your cake looks delicious!

  16. Carrie Pacini says:

    Love vintage cakes and this looks wonderful.

    1. Lana Stuart says:

      Thank you Carrie. This one is most definitely “vintage.”

  17. Sarah Walker Caron (Sarah's Cucina Bella) says:

    I am a huge fan of vintage cooking too. I actually collect vintage cookbooks as a result. This sounds like something my kids would love!

    1. Lana Stuart says:

      I collect vintage cookbooks, too, Sarah! Love the old recipes so much.

  18. Love this cake. Thank you.

  19. Marjory @ Dinner-Mom says:

    What a fun cake! Delish!

    1. Lana Stuart says:

      Definitely a fun cake, Marjory! And very delish as well :-)

  20. this is too simple and refreshing to pass up!!

    1. Lana Stuart says:

      Yes, very simple! Great for busy days when there’s just no time for baking.

  21. Angela {Mind Over Batter} says:

    Such a simple recipe and it looks delicious!!

    1. Lana Stuart says:

      Thanks, Angela. Yes, very simple and very delicious.

  22. I love these types of recipes, so simple and delicious!

    1. Lana Stuart says:

      Me too, Angie! I’m not much for baking, so these kinds of recipes have a great appeal for me.

  23. Kim Haywood says:

    Oh goodness Lana! This sounds delicious!! Wish I had a slice right NOW! :)

    1. Lana Stuart says:

      Wish I could run a slice right over to you, Kim!