adapted from: Recipe Tips
1 lemon cake mix
1/3 c. butter, softened
1 egg
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 lemon, grated
2 Tbl. fresh lemon juice
2 eggs
1 tsp. vanilla extract
Combine cake mix, butter and egg. Press into a 9x13 inch baking pan. In a medium bowl, beat cream cheese until smooth. Add the powdered sugar, grated lemon zest and lemon juice. Mix well and reserve 1/2 cup for a later use. Add eggs and vanilla extract to remaining cream cheese mixture. Mix until completely combined. Spread over cake batter. Bake at 350 degrees until set, approximately 25-30 minutes. Cool completely. Spread reserved cream cheese mixture over the top. Refrigerate until firm. Cut and serve. Keep refrigerated.
Jenn's Notes: I omitted the lemon zest, because I had several, already zested, lemons leftover from my fave zucchini muffins, so I just added the juice and they had a great fresh lemony flavor. I baked mine for 30 minutes and they were slightly overbaked, so the bottom was a little dark, but they were still very very yummy. You want to bake them until the top is no longer jiggly, but be careful not to overbake.