Ingredients
Method
Prepare the Oven and Pan
- Preheat your oven to 350 degrees F. Grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
Make the Crust
- In a medium bowl, stir together the lemon cake mix, melted butter, and 1 egg until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan, making sure it reaches all the way to the corners and is as flat as possible.
Make the Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps.
- Add the remaining 2 eggs, the fresh lemon juice, lemon zest, and vanilla extract, and mix on low speed until combined.
- Gradually add the sifted powdered sugar, mixing on low speed until the filling is thick and creamy.
Assemble and Bake
- Pour the cream cheese filling over the crust and spread it evenly with a spatula.
- Bake on the center rack for about 40 minutes, until the edges are light golden brown and the center still jiggles slightly when shaken.
- Remove the pan from the oven and place it on a wire rack to cool completely to room temperature.
- Dust with additional powdered sugar before cutting into squares and serving.
Nutrition
Notes
Do not overbake the cake; the center should remain slightly jiggly for that signature gooey texture. Use fresh Meyer lemons if available for the best bright flavor. Soften cream cheese fully to room temperature to avoid lumps. Sift powdered sugar before mixing to ensure a silky smooth filling. Clean your zester immediately after grating lemon zest to prevent clogging. Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture. This cake can be made a day ahead and chilled, then dusted with powdered sugar just before serving.