Lemon Chess Cake

By carvalhohm

Ingredients

• CAKE:
• 1 box (18.25 ounces) lemon cake mix
• 1/2 cup butter, melted
• 1 egg
• FILLING:
• 8 ounces cream cheese, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 box (1 pound) confectioner’s sugar
• 1/2 cup butter, melted

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 350ºF. Lightly grease a 13x9-inch baking pan. Set aside.

Cake: In a large mixing bowl, with electric mixer at low speed, combine the cake mix, melted butter & egg, beating until well-combined.

Press batter evenly into the bottom of the greased 13x9-inch baking pan. Set aside.

Filling: In a large mixing bowl, with electric mixer at low speed, beat cream cheese until smooth & creamy.

Beat in the eggs. Mix in the vanilla extract, lemon juice & lemon zest.

Gradually beat in the confectioner’s sugar until smooth.

Slowly add in melted butter, mixing well.

Pour evenly over the cake mix layer.

Bake at 350ºF for 40 - 50 minutes, or until center is slightly set. (Do not overbake; center should be a little “gooey”). Let cool completely before cutting into squares.