Ingredients:
1 box lemon cake mix
1/3 cup butter or margarine - softened
3 egg
8 ounces cream cheese - softened
1 cup powdered sugar
1/2 lemon - grated
2 tablespoons lemon juice or 1/2 fresh squeezed lemon
1 teaspoon vanilla
1 box lemon cake mix
1/3 cup butter or margarine - softened
3 egg
8 ounces cream cheese - softened
1 cup powdered sugar
1/2 lemon - grated
2 tablespoons lemon juice or 1/2 fresh squeezed lemon
1 teaspoon vanilla
Directions
In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a ungreased 9 x 13 pan. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use.
Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
In a mixing bowl, blend dry cake mix, butter, and 1 egg. Press into a ungreased 9 x 13 pan. Beat the cream cheese until smooth. Gradually blend in the powdered sugar. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup of this mixture and refrigerate it for later use.
Beat the remaining 2 eggs, add the vanilla, and then beat this mixture into the remaining cream cheese mixture until well blended. Spread over the cake mixture. Bake at 350° until set, approximately 25 to 30 minutes. Cool completely. Spread the reserved cream cheese mixture onto the bars. Refrigerate until firm; then cut into squares and serve.
No comments:
Post a Comment