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These lemon squares are one of my favorite things to make and take places. They sound complicated and taste so yummy, but they couldn’t be easier. I’ve taken them to numerous carry-in dinners and friends’ houses. Every October, I make a batch of them for my father-in-law’s birthday because he loves them. Even better, they don’t require a single lemon or lemon zest, so the ingredients are easy to always have on hand. The batter itself only takes three ingredients. That’s it!
I found this recipe years ago in one of my favorite cookbooks, “101 Things to do with a cake mix” by Stephanie Ashcraft. I have the sequel cookbook as well. Both are loaded with lots of yummy and super easy recipes that I love!
Literally all you do is mix together the cake mix, two eggs and 1/3-cup of oil in a bowl. I use my trusty stand mixer many times just because it makes my life easier in so many ways, but I have also mixed this by hand many times. The mixture will be thick and a bit stiff.
After it is mixed well, you spread it into a 9×13 pan that’s been sprayed with non-stick cooking spray. I use a spatula to spread pretty well. Then many times, I use my clean hands to pat it into place so that it is even throughout the pan. And, of course, I use my beloved Rachael Ray cake pan. I really love her non-stick bakeware line. It is my absolute favorite because nothing sticks to it! I got it as a gift and have since give it to a gift for both my mom and mother-in-law.
Bake it for 13 to 15 minutes until it is slightly golden on top. Here is what mine looked like fresh from the oven:
Once it has cooled for 10 minutes or so, sprinkle with some powdered sugar.
All that’s left is to cut, serve and enjoy!
- 1 lemon cake mix
- 2 eggs
- 1/3 cup oil
- powdered sugar
- Preheat the oven to 350-degrees.
- In a bowl, mix together cake mix, eggs and oil. Mixture will be stiff.
- Spread the mixture evenly into a greased 9×13-inch pan.
- Bake 13-15 minutes until slightly golden on top.
- Cool for 10 minutes then sprinkle powdered sugar over the top.