Lemon and Cream Cheese. Yum.

I’ve not had much experience baking. Well, the kind of baking  from the “from scratch” aspect. I can make a mean boxed German chocolate cake, mint brownies and a fantastic Pillsbury biscuit. Baking from scratch is kinda like going to Walmart. Everything’s a little less expensive there but I’d rather go to Bi-lo and pay more for a little peace and quiet while shopping. My family calls them the “WP”, Walmart People.

I subscribed to Simple & Delicious magazine last night. I got to looking at my friend’s issue and decided it was worth it. So as part of the 2 recipes per month blogging commitment I made to myself, the Lemon Cake Bars are 2 of 2 for September (the first was Cheesecake Stuffed Peaches).

I’m listening to a hodge podge of music: Led Zeppelin, Ella Fitzgerald, Louis Armstrong, Pink Floyd…all the best. By the way, the temperature in Tennessee just dropped 20-30 degrees. Picture it: Sitting on your porch with a blanket and a hot cup of coffee with the wintry wind blowing in your face. Did you picture it?

I LOVE FALL! My friend bought me my first fall decoration. I named him Francois.

I had a pretty draining day at work and I was excited to get paid today so I wanted to come home and make a treat that I could soothe my woes with and have extra to bring to my coworkers tomorrow. Altogether my ingredients cost me $7. WAY worth it. Very easy recipe and quite enjoyable to make especially when you get to lick the utensils. I absolutely love lemon desserts. I never used to…I always went for the chocolate but no more!

Creamy Lemon Cake Bars – Yield 16 servings

Nutritionals with Egg Beaters: 1 bar equals 370 calories (363 calories), 70 mg cholesterol (30 gm), 21 gm fat (20 gm), 11 gm saturated fat, 342 mg sodium, 44 gm carbohydrates, 0 gm fiber, 3 gm protein


  • 1 package (18 1/4 oz) lemon cake mix
  • 1/2 cup butter, softened
  • 1 egg or 1/4 c Egg Beaters


  • 1 can (16 oz) lemon frosting
  • 1 package (8 oz) Philly cream cheese, softened
  • 2 eggs or 1/2 c Egg Beaters


  1. In a large bowl, beat the cake mix, butter and egg until crumbly. (I had to mix for a little while. Didn’t think it would happen but it finally got crumbly). Press onto the botom of a greased 13 in x 9 in baking pan.
  2. In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 c for topping. Add eggs to remaining mixture and beat on low speed just until combined. Spread over crust.
  3. Bake 350 for 35-40 minutes or until filling is set. (I baked mine close to 40 minutes and it still looked gooey but don’t worry, that’s part of the “Is it cake or a bar?” thingy. Cool on a wire rack for 1 hour. (I flipped my drain tray over and used that. Ha!).
  4. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.



2 Comments Add yours

  1. Kristin says:

    Those. were. freaking. delicious.

  2. food4passion says:

    They were delicious, right? My butt grew 2 inches that week.

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