Sometimes a simple dessert can be the sweetest way to bless someone’s day. These Cake Mix Lemon Bars remind me that hospitality doesn’t have to be complicated to be meaningful. With a boxed cake mix and a few simple ingredients, you can bake up a pan of joy, sweet, lemony bars that bring a sunny smile with every bite.

A plate with a lemon bar that has a bite taken out of it, dusted with powdered sugar. More lemon bars are arranged on a tray in the background, all on a yellow and white checkered cloth.
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Sunny Cake Mix Lemon Bars 🍋

This recipe takes everything we love about classic lemon bars and makes it even easier. These easy lemon bars with cake mix start with a box of lemon cake mix that bakes into a soft, buttery crust in just minutes. The creamy, tangy layer on top adds that perfect lemon sweetness that everyone loves. They’re ideal for sharing with friends, taking to a potluck, or serving as a quick dessert when you want something bright and cheerful. With a boxed cake mix, there is no stress, just simple steps that lead to a homemade-tasting treat ready to enjoy warm from the oven.

Top-down view of ingredients for baking: a box of lemon cake mix, powdered sugar, a lemon, a block of cream cheese, three eggs in a tray, a stick of butter, and a small bowl of vanilla extract.

Ingredient Notes

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

  • Lemon cake mix: Use a standard 15.25-ounce box. Lemon gives the best zesty flavor, but you can use yellow cake mix and add 1 teaspoon of lemon extract if that’s what you have.
  • Butter: Melted and slightly cooled. Unsalted is best for flavor control.
  • Eggs: One egg for the crust and two for the filling, all at room temperature for smooth mixing.
  • Cream cheese: Use full-fat, softened to room temperature. This keeps the filling creamy and rich.
  • Powdered sugar: Sweetens and thickens the filling, and sprinkle some on top after baking.
  • Lemon zest: Freshly grated adds brightness and extra lemon flavor.

How to Make Cake Mix Lemon Bars

Make the Crust

In a large bowl, combine the lemon cake mix, 1 egg, and melted butter. Stir until smooth and dough-like.

A white mixing bowl contains a pile of flour next to cracked eggs and a small amount of baking powder on a white surface.
A white mixing bowl containing a ball of yellow dough is being stirred with a white spatula against a white background.

Finish Bottom Layer and Whip Cream Cheese

Press this mixture evenly into the prepared pan to form a firm base. Pro Tip: If the dough feels too sticky, dust your fingertips lightly with powdered sugar before pressing it into the pan.

In another bowl, beat the cream cheese until soft and smooth.

A white rectangular baking dish filled with an even, unbaked layer of yellow dough, smooth and pressed flat across the bottom. The dish sits on a white surface.
A white mixing bowl containing whipped cream cheese being mixed with a pink electric hand mixer, resting on a white surface.

Finish Making the Cream Cheese Filling

Add in the 2 beaten eggs, vanilla extract, and lemon zest. Gradually mix in the powdered sugar, one cup at a time, until everything is creamy and well combined.

A white mixing bowl with cream cheese, lemon zest, lemon juice, and vanilla extract. Next to the bowl is a small white dish filled with powdered sugar, all on a light surface.
A pink electric hand mixer with beaters is mixing a pale yellow batter in a white mixing bowl on a white surface.

Bake and Top with Powdered Sugar

Spread the filling evenly over the crust.

Bake for 40 to 45 minutes, until the edges are golden brown and the center is just set. Let the bars cool completely in the pan before cutting. Once cooled, sprinkle generously with powdered sugar and slice into squares.

Pro Tip: Chill the bars for 30 minutes before slicing for clean edges.

A white rectangular baking dish filled with smooth, pale yellow cheesecake batter, ready to be baked.
A tray of baked desserts.

Variations, Substitutions, and Recipe Tips

Dietary Modifications: To make this recipe gluten-free, use a gluten-free lemon cake mix. For dairy-free, substitute the cream cheese with a plant-based version. Note that the texture will be slightly different.

Flavor Enhancements: Drizzle the bars with a simple lemon glaze (powdered sugar + lemon juice), or top with fresh raspberries for a pretty finishing touch.

Add-In Options: Stir in a 1/4 cup of shredded coconut for a tropical note, or mix in 1/3 cup white chocolate chips for added sweetness.

Simple Substitutions: No lemon cake mix? Use yellow cake mix plus 1 teaspoon lemon extract.

Tips for Recipe Success: Make sure the cream cheese is completely softened before mixing so the filling turns out smooth and creamy. Be careful not to overbake the bars, because they should stay soft and slightly gooey in the center. Let them cool fully before cutting, which helps the layers set and gives you clean, neat slices every time.

Why did my lemon bars sink in the middle?

That’s normal. The soft center settles as it cools, giving the bars their classic creamy texture.

A white platter displays several lemon bars topped with powdered sugar, arranged in rows. Lemon slices are placed as garnish, and a yellow-and-white striped cloth is partially visible beside the platter.

Hospitality Challenge

Bake a double batch of the Sunny Cake Mix Lemon Bars and package them in small boxes or baggies with a cheerful note that includes your phone number and an offer to pray for any needs this week. Drop them off at an older neighbor’s home, a busy mom, or give them to a coworker who could use encouragement. If you can, linger a few minutes to ask how they are doing. Really listen.

More Lemony Recipes

These Cake Mix Lemon Bars are the perfect example of simple, joyful baking, proof that something easy can still be special. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!

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Squares of lemon bars with a golden crust and powdered sugar on top are arranged on a white plate, with lemon slices and a yellow plaid napkin nearby.
5 from 1 rating
by Gina Dickson

Creamy Cake Mix Lemon Bars

Prep Time: 7 minutes
Cook Time: 40 minutes
Total Time: 47 minutes
Servings: 12 servings
These Cake Mix Lemon Bars are an easy, almost-homemade dessert with a buttery cake mix crust and tangy cream cheese filling. The bars bake golden and soft, dusted with powdered sugar, perfect for sharing or gifting.

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Ingredients
 

  • 15.25 ounces lemon cake mix, boxed
  • 1 egg, large (for crust)
  • 1/2 cup butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • 2 eggs, beaten, large (for filling)
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 2 teaspoon lemon zest, freshly grated, optional for extra flavor
  • Additional powdered sugar, for sprinkling on top

Instructions
 

Prepare the Pan and Oven

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 9 × 13 inch baking dish with butter or nonstick spray.

Make the Crust

  • In a large mixing bowl, combine the lemon cake mix, 1 egg, and melted butter.
    15.25 ounces lemon cake mix, 1 egg, 1/2 cup butter
  • Stir until smooth and dough-like.
  • Press this mixture evenly into the bottom of the prepared baking dish.

Make the Cream Cheese Filling

  • In another mixing bowl, beat the cream cheese until smooth.
    8 ounces cream cheese
  • Add in the 2 beaten eggs, vanilla extract, and lemon zest and combine.
    2 eggs, 1 teaspoon vanilla extract, 2 teaspoon lemon zest
  • Adding one cup at a time, mix in the powdered sugar. Mix until creamy and well combined.
    3 1/2 cups powdered sugar
  • Spread the cream cheese mixture evenly over the crust.

Bake

  • Bake in the preheated oven for 40 to 45 minutes, or until the edges are golden brown.
  • The center may sink slightly—this is normal.

Cool and Serve

  • Let the bars cool completely in the pan.
  • Sprinkle with additional powdered sugar before cutting into squares.
    Additional powdered sugar
  • Enjoy!

Gina’s Notes and Tips

For easier mixing, be sure the cream cheese is softened to room temperature before starting. 
For more lemon flavor: Add an extra teaspoon of lemon zest to the filling. You could also stir in a 1/3 cup of shredded coconut for a tropical note
 

Storage and Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps fresh up to 5 days. Serve chilled or at room temperature.
Freezer: Wrap individual pieces tightly with parchment paper and then put them into an air-tight container. Freeze for up to 2 months. Thaw overnight in the fridge.
 
Serving: 1serving, Calories: 358kcal, Carbohydrates: 66g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 61mg, Sodium: 348mg, Potassium: 72mg, Fiber: 0.5g, Sugar: 51g, Vitamin A: 330IU, Vitamin C: 0.4mg, Calcium: 113mg, Iron: 1mg
Course: Dessert
Author: Gina Dickson
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A platter of powdered sugar-dusted lemon bars sits beside lemon slices. Text on the image says, "Simple and Delicious: Cake Mix Lemon Bars intentionalhospitality.com.