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Creamy Lemon Cake Bars Recipe

Creamy Lemon Cake Bars Recipe

These refreshing delicacies caused a stir in the test kitchen. Are they cakes or bars? You’ll just have to try them and let us know what you think! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling YIELD:16 servings


  • 1 package lemon cake mix (regular size)
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 can (16 ounces) lemon frosting
  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs


  • 1. In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan.
  • 2. In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust.
  • 3. Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts

1 bar equals 370 calories, 21 g fat (11 g saturated fat), 70 mg cholesterol, 375 mg sodium, 44 g carbohydrate, 0 fiber, 3 g protein.

Reviews for Creamy Lemon Cake Bars

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Reviewed Jul. 20, 2014

"Sticky mess. Mediocre flavor."

Reviewed Mar. 6, 2014

"Good recipe and very simple and easy. Will make this again."

Reviewed Feb. 21, 2014

"Good recipe. I want to try with other flavored cake mixes like someone suggested. I don't know how grandmagoof8 took these to the neighbors without cutting them in squares and trying. You are a strong lady. :)"

Reviewed Jan. 22, 2014

"Hands down one of my favorite desserts! Wouldn't change a thing about the recipe! I'm not a huge lemon person, but these would convince anyone."

Reviewed Oct. 22, 2013

"It looked wonderful and smelled great but it was taken to some new neighbors. One of these days will have to make and try myself. Thanks for posting the recipe."

Reviewed Aug. 18, 2013

"I have made these for years - and they've always been well received. I use all the frosting on the second layer, however, and once cooled just dust them with 10 X sugar lightly. For a stronger lemon taste, try grating a bit of lemon zest into the top layer before baking."

Reviewed Aug. 4, 2013

"Follow up to review- made them using a spice cake mix and butter cream frosting. They were even better! The twist gave it an entirely different taste. They were so good, rich and comforting."

Reviewed Aug. 4, 2013

"Follow up to review- made them using a spice cake mix and butter cream frosting. They were even better! The twist gave it an entirely different taste. They were so good!"

Reviewed Jul. 21, 2013

"I am always looking for new lemon bar recipes. After reading all the reviews for these bars I was a little skeptical. However, these are WONDERFUL! Easy to make and assemble. They cut very easy, looked beautiful on serving plate. Tasted great. I must admit the top layer was a little "thin". However, a pretty dusting of powder sugar made them show worthy! YUMMY!!"

Reviewed Jun. 9, 2013

"My kids love these. I have made them using strawerry, lime and pink lemonade flavors of the cakes mix and frosting. Today I am going to try orange."

Reviewed May. 16, 2013

"I put all cream cheese mixture on bottom layer and bakes. So good does not need any on top. Yummy!!!!!!"

Reviewed Oct. 11, 2012

"These were excellent! The only change I made was to add more frosting to the top. I used some leftover buttercream I had and whipped it with the frosting/cheese mixture."

Reviewed Oct. 10, 2012

"WOW! We like all things lemon and this one certainly rated the five stars. I followed the recipe exactly the first time and it was super; however, the second time I saved 2/3 cup of the frosting for the last layer. I do like the idea of using all of it in the second layer and using Cool Whip for the top layer...will definitely try it next time and there will be many more times making this truly wonderful dessert...cake or bars...whatever you want to call it."

Reviewed Jul. 17, 2012

"I made this with the lemon pie filling layer and cool whip on top as PTinker did. Absolutely fantastic! Huge hit when I made it for a party."

Reviewed Jul. 17, 2012

"This is easy to make, refreshing, and gives you the best of cake and bars! It was a huge hit when I served it at a luncheon."

Reviewed Jul. 4, 2012

"I am a 55 yr 4-H Leader and 38 yrs retired Vocational Home Arts personnel, I was NOT

happy results. Bottom mushy, not that great taste, texture not what I would have expected. I followed recipe to the letter. My topping doedn't look like picture. Will not make again."

Reviewed Jul. 3, 2012

"I made this once and it was terrible"

Reviewed Apr. 6, 2012

"This was amazing, I did ptinkers version - it was outstanding. I'm making another one for the next family gathering. Sweet but not too sweet. And so so simple."

Reviewed Feb. 16, 2012

"Oh my gosh, this was WONDERFUL! So easy and so good and was a big hit with the family . . . almost all gone within a day! Thanks so much as this will be one of our favorites."

Reviewed Nov. 14, 2011

"This didn't have as much lemon flavor as I had hoped it would. It was also difficult to find lemon icing."

Reviewed Nov. 8, 2011

"I like being creative. I made the recipe as written but with these changes: instead of setting aside the 1/2 cup for the topping, I used all of it for the filling. Once the cake had totally cooled I put a layer of lemon pie filling on top and topped that layer with a layer of cool whip. Then I refrigerated until it was time to serve. Everyone loved the taste and they thought the layered look was very appealing. I have made it this way several times and everyone always ask how I made such a delicious dessert and for the recipe.


Reviewed Oct. 28, 2011

"Even better if made the day before."

Reviewed Oct. 23, 2011

"I followed the recipe exactly as written, and so I'm surprised at the number of positive reviews. First, setting aside 1/2 cup of frosting to cover an entire 13 x 9 pan of cookies is definitely not enough. I struggled to get the frosting to form even a really thin layer over the cookies. So that's one negative. The other is that I did not like the consistency of the middle layer. The flavor was good, but the consistency was sort of rubbery. Or maybe meringuey. In either case, I ended up throwing out the whole pan and was very disappointed."

Reviewed Oct. 12, 2011

"Outstanding!!So easy to make. They're even better the second day."

Reviewed Sep. 21, 2011

"These are delicious! I served them to friends and they all thought they were awesome. My husband doesn't like lemon stuff usually but he commented how great they were because they weren't overly lemony. They're extremely easy to make, too!"

Reviewed Sep. 17, 2011

"Whoa! These are so easy to make and so delicious! They taste like they require more effort, but they're a snap!

~ Theresa"

Reviewed Sep. 13, 2011


Reviewed Aug. 31, 2011

"Quick, easy, and delicious!"

Reviewed Aug. 24, 2011

"Made theses for a family left overs. Every one raved. Will definately make again, 2 pans!"

Reviewed Aug. 16, 2011

"Quick, easy, and delicious! Not overly lemony or sweet. Shared with alot of people and everyone loved it."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.