By: Prepared by Miss Emma
By: Prepared by Miss Emma



  • 1 box lemon cake mix
  • 6 Tbsp. butter
  • 1 egg
  • 1 tsp. fresh lemon zest


  • 8 oz. cream cheese
  • 3 eggs
  • 1 tsp. lemon extract
  • 1 tsp. fresh lemon zest
  • 1 lb. box confectioner’s sugar


  • 3 Tbsp. butter
  • 1 Tbsp. plus 2 tsp. lemon juice
  • 1 tsp. fresh lemon zest
  • 1 cup confectioners sugar



    1. Melt butter in large mixing bowl. Add egg and zest. Beat with a fork to blend.

    2. Add dry cake mix. Use hands to mix and form a ball.

    3. Spray an 11"x15"x1" (jellyroll) pan with cooking spray. Press dough evenly onto pan. Set aside.


    1. Preheat oven to 350°.

    1. Beat cream cheese well. Add eggs, flavoring and zest. Beat well. Add confectioners sugar, beat well until blended. Spread over crust layer.

    2. Bake 22 to 25 minutes or until lightly browned. Do not over-bake.

    3. Remove and let cool on rack 10 minutes.


    1. While pan is cooling, prepare glaze.

    2. In a small bowl, melt butter. Add juice and zest. Beat in confectioners sugar. Mixture will be thin.

    3. Pour and spread over warm squares. Let cool completely.

    4. Cut into squares. For best results, chill before cutting. Trim outer crust if desired.
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