Gooey Lemon Cake Bars
Turn your favorite Gooey Butter Cake into a Lemon dessert! Gooey Lemon Cake Bars will make you quite happy, and nobody has to know you started with a mix!
Click HERE to save recipe to Pinterest!
Once upon a time there was a cute food blogger named Aimee.
She LOVED lemon desserts.
This post was previously published in May 2013. As I’m still a lover of all things lemon, I thought you’d all enjoy this updated version, complete with a food video too!
Seriously, there is not much else to say about this recipe. I am in love with all things lemon! These lemon bars are made simple by using a cake mix (gasp!!!). I know, I don’t use a mix often, but back off. It’s summer.
Almost summer. Which means absolutely nothing except I wanted an excuse as to why I used a mix. Oh yeah, I used a mix on this because that’s what the recipe calls for!
I based these lemon bars off of THIS cake recipe. By just changing it slightly they become a whole new dessert. You can make these even prettier by adding some fresh raspberries or strawberries on top as a garnish.
But they don’t need any help in making them tastier. These cake bars are divine. Try them yourself.
How to make Gooey Lemon Cake Bars:
- Start with your favorite cake mix! I use Duncan Hines Lemon Cake mix….but choose YOUR favorite.
- Add softened butter and egg to cake mix, and press this into the bottom of your 13×9 baking dish. This will create the crust.
- Beat your filling until light and fluffy and spread it over the top of the cake mix crust. BAKE for about 30-35 minutes. Do not overcook.
- Once you’ve removed the Lemon Bars from the oven, cool on wire rack. When cool, place bars in refrigerator for at least 4 hours (this is a must!!). Top with powdered sugar and enjoy cold!
If you love these sweet Lemon Bars, then you may also enjoy:
- One of my favorite recipes on the website is for these Lemon Cheesecake Bars. Cookie dough with cheesecake and lemon. What’s not to love??? Plus they freeze well too!
- Lemon Berry Mini Bundt Cakes from Sweet C’s Designs are a fresh, light, and delicious breakfast bundt cake full of yogurt, raspberries, blueberries, and lemon flavor!
- These Lemon Bar Cookie Cups from Barbara Bakes are easy to make, and easier to serve than lemon bars. If you’re a lemon bar lover, you’ll love this cookie cup version.
- Do you love poke cakes? One of our favorites is this super simple Lemon Poke Cake recipe! Let me know what you think 🙂
- If you’re looking for the best Lemon Bars with Shortbread Crust, this one is it. Easy cookie crust with a sweet and tangy lemon filling and lemon glaze, topped with powdered sugar!
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Gooey Lemon Cake Bars recipe and video:
For the crust:
- 1 box (18.25oz) Lemon Cake Mix (I used Duncan Hines)
- 1/2 cup unsalted butter, softened
- 1 egg
For the filling:
- 8 oz cream cheese, softened
- 2 cup powdered sugar
- 1 tsp vanilla extract
- 2 eggs
- In a large mixing bowl, combine cake mix, butter and egg. Press into the bottom of a 13x9 baking dish. Combine cream cheese, sugar, vanilla eggs in a mixer. Beat until fluffy. Pour over crust. Bake in a 350 degree oven for 30-35 minutes (I underbake mine a little to get that definitive separation in layers). Remove from oven and cool completely.
- Refrigerate for 4 hours (or overnight) for best flavor. ENJOY.
Serving Size:1 slice
Amount Per Serving: Calories: 291 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 64mg Sodium: 297mg Carbohydrates: 41g Fiber: 0g Sugar: 28g Protein: 3g
See the recipe Gooey Lemon Cake Bars on YouTube
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