Easy Citrus Lemon Bars with Cake Mix Boxes

If you ask me, lemon bars made with cake mix are one of the best shortcuts around.

These bright, sweet-tart treats combine the ease of boxed cake mix with fresh lemon flavor for a dessert that tastes completely homemade. The buttery base pairs perfectly with the smooth, citrusy filling that forms while baking.

The best part? You only need a handful of basic ingredients and about 10 minutes of prep time. No fancy techniques or special equipment required – just mix, pour, and bake.

It’s a no-fuss recipe that always gets smiles at potlucks and family gatherings, especially during the warmer months when everyone craves something light and refreshing.

What Kind of Cake Mix Should I Use?

For these lemon bars, you’ll want to start with a standard lemon-flavored cake mix from any major brand like Betty Crocker, Duncan Hines, or Pillsbury – they’ll all work great here. While the basic lemon flavor is perfect, you could also experiment with a lemon supreme or even a pink lemonade cake mix if you want to switch things up. Just make sure you’re using a regular-sized box (15.25 to 16.5 ounces) rather than a family-size mix to keep the proportions right. If you can’t find lemon cake mix, you can use a yellow or white cake mix and add an extra teaspoon of lemon extract to achieve that citrusy flavor.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these lemon bars:

• Lemon cake mix: While lemon cake mix gives the best flavor, you can use vanilla cake mix plus 2 tablespoons of lemon juice and an extra teaspoon of lemon zest. Just don’t skip the lemon flavor completely – it’s what makes these bars special!
• Cream cheese: If you’re out of cream cheese, try using mascarpone cheese instead. In a pinch, you can blend 8 oz of cottage cheese until smooth, though the texture will be slightly different.
• Butter: Margarine works as a 1:1 replacement, or try coconut oil for a slightly different flavor. Just make sure whatever you use is melted.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here. If using almond, use only ½ teaspoon as it’s stronger.
• Confectioners’ sugar: You can make your own by blending regular granulated sugar in a food processor until powdery. For every cup of sugar, add 1 tablespoon of cornstarch and blend.
• Lemon rind: If fresh lemon isn’t available, use 2 teaspoons of lemon extract or 3 tablespoons of lemon juice instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon bars with cake mix is getting the right consistency for the crust – pressing it too hard into the pan can result in a tough, dense base, so use gentle pressure and aim for an even layer about 1/4 inch thick.

Temperature control is crucial – make sure your cream cheese is fully softened at room temperature (about 1 hour) before mixing, otherwise you’ll end up with lumpy filling that doesn’t bake evenly.

When adding the confectioners’ sugar to your filling, mix on low speed to avoid creating a sugary cloud in your kitchen, and don’t skip the cooling time – these bars need to cool completely (at least 2 hours) before cutting, or they’ll turn into a gooey mess.

For clean, professional-looking cuts, chill the bars in the fridge for an hour after they’ve cooled to room temperature, and wipe your knife with a warm, damp cloth between each cut.

What to Serve With Lemon Bars?

These sweet and tangy lemon bars are perfect for afternoon tea or as a dessert, and they pair wonderfully with a hot beverage. A cup of Earl Grey tea makes an excellent match, as its bergamot notes complement the citrusy flavors of the bars. For coffee lovers, try serving these with a smooth cup of medium roast coffee or a creamy latte – the rich coffee balances out the sweetness of the confectioners’ sugar topping. If you’re hosting a dessert party, add some fresh berries on the side (raspberries or strawberries work great) to add a pop of color and fresh flavor to the plate.

Storage Instructions

Keep Fresh: These yummy lemon bars need to be kept in the fridge because of the cream cheese filling. Place them in an airtight container, with wax paper or parchment paper between layers to prevent sticking. They’ll stay fresh for up to 5 days in the refrigerator – if they last that long!

Freeze: Want to save some for later? Cut the bars into squares and freeze them in a freezer-safe container with parchment paper between layers. They’ll keep well for up to 3 months. Just remember to skip the powdered sugar dusting before freezing – you can add that fresh when serving.

Thaw & Serve: When you’re craving a frozen lemon bar, just transfer what you need to the fridge and let it thaw overnight. Once thawed, dust with fresh confectioners’ sugar just before serving. The bars taste best when they’re completely thawed but still cool.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 20-30 g
• Fat: 160-180 g
• Carbohydrates: 350-400 g

Ingredients

For the cake base:

• 1/2 cup melted butter
• 1 pkg lemon cake mix
• 1 egg

For the cream cheese layer:

• 3 1/2 cups powdered sugar
• 8 oz cream cheese (softened to room temperature)
• 1 tsp vanilla extract (I use Rodelle brand)
• 1 tsp lemon zest (freshly grated for best flavor)
• 2 eggs (lightly beaten)

For the topping:

• powdered sugar (for dusting)

Step 1: Prepare Your Baking Dish and Oven

Start by greasing a 9×13-inch baking pan to ensure your cake doesn’t stick.

Preheat your oven to 350°F (175°C) to get it ready for baking.

Step 2: Create the Cake Base

In a mixing bowl, blend together the cake mix, 1 egg, and butter until you achieve a smooth consistency.

Once mixed, press this batter into your greased 9×13-inch pan, spreading it evenly across the bottom.

Step 3: Make the Cream Cheese Layer

In another bowl, blend the cream cheese, 2 eggs, vanilla, powdered sugar, and lemon zest until the mixture is creamy and smooth.

Pour and spread this mixture evenly over the first layer in your pan, ensuring full coverage.

Step 4: Bake the Cake

Place the pan in your preheated oven and bake at 350°F (175°C) for 40-45 minutes.

Keep an eye on the cake; it should be ready when the edges turn a golden brown.

It’s normal for the middle to sink in slightly, so don’t be concerned.

Step 5: Final Touch and Serve

Once baked, remove the cake from the oven and let it cool slightly.

Sprinkle powdered sugar over the top for a delightful finish.

Cut into squares, serve, and enjoy!