• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 box lemon or yellow cake mix
  • 1/3 cup butter or margarine, softened
  • 3 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons grated lemon peel
  • 2 tablespoons lemon juice


  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly.
  • Press in bottom of ungreased 13x9-inch pan.
  • In medium bowl, beat cream cheese on medium speed until smooth.
  • Gradually beat in powdered sugar on low speed.
  • Stir in lemon peel and lemon juice until smooth.
  • Reserve 1/2 cup; refrigerate.
  • Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended.
  • Spread over cake mixture.
  • Bake bars 23 to 28 minutes or until set.
  • Cool completely, about 1 hour.
  • Spread with reserved cream cheese mixture.
  • Refrigerate about 3 hours or until firm.
  • For bars, cut into 8 rows by 6 rows.
  • Store covered in refrigerator.


Categories: Cheesecake  Cookies  Dessert 

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