- 24
- 25 mins
- 40 mins
Ingredients
- 1 pkg. (18 1/4 oz.) lemon cake mix
- 1/3 c. vegetable oil
- 2 large eggs, divided
- 1 pkg. (8 oz.) cream cheese, at room temp.
- 1/3 c. sugar
- 2 Tbs. fresh lemon juice
Preparation
Step 1
Place a rack in the center of the oven and preheat the oven to 350° F. Set aside an ungreased 13 x 9-inch baking pan.
Place the cake mix, oil, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 1/2 to 2 minutes. Stop mixing and scrape down the sides of the bowl with a rubber spatula. The mixture should be crumbly. Reserve 1 c. for the topping. Transfer the remaining crust mixture to the pan. Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Place the pan in the oven.
Bake the crust until it is light brown, 13 to 15 minutes. Remove the pan from the oven and set aside. Leave the oven on.
For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until creamy, 30 seconds. Stop mixing and add the sugar, lemon juice, and remaining 1 egg. Beat on low speed until well combined, 1 to 2 minutes. Use the rubber spatula to spread the filling over the baked crust so that it covers the entire surface. Scatter the reserved crust mixture over the filling. Place the pan in the oven.
Bake the cake until the crust is golden brown and the filling just starts to set, 14 to 15 minutes. Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.
Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.