Tangy Lemon Cake Squares
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cake mix-based lemon squares with a twist of ricotta in the filling. Lightly browned crust, creamy filling, finished with a dust of powdered sugar. Adapted baking times and swapped cream cheese for ricotta adding subtle texture variation. A quick mix-and-bake approach cutting fuss and boosting flavor punch. Shows how simple swaps transform a standard treat, with emphasis on visual and tactile cues over clock-watching. Perfect for experimenting on the fly, learning how batter consistency and oven color tell you when it’s right. No need for specialty ingredients. Embraces minor quantity shifts for better spread and balance in flavor and texture.
Prep:
18 min
Cook:
32 min
Total:
50 min
Servings:
12 squares
#baking
#lemon dessert
#easy recipe
#cake mix
#ricotta
Lemon bars? Been there, done that. Cake mix for the crust? Lifesaver. Simplifies the base without losing that buttery crunch. Butter’s softened but not melted—too soft and it goes greasy, too cold and no spread. Switched cream cheese to ricotta. Tried it twice before: lighter, less dense, adds subtle tang and a bit fluff. Powdered sugar quantity downsized a bit; too much sugar and it masks lemon, plus texture goes past chewy into cloying. Lemon juice tossed into the filling rather than a separate topping. It’s faster, combines flavors better. Baking’s all about watching edges; that faint tinge of brown says done. Center jiggles gently but never liquid. Chill it if you want cleaner slices or dust sugar last. Learned to prefer a yellow cake mix here–white gets dry. Pan choice matters: light color metal rules, lets crust set without dark spots. Talking smell? Butter and lemon mix right before oven. Springy crust bottom, creamy but firm filling top. Taste test: balanced tartness, soft but structured. A keeper tweak from my past runs.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 3/4 cup unsalted butter, softened
- 1 large egg
- 8 oz ricotta cheese (substituted for cream cheese for lighter texture)
- 3/4 cup powdered sugar sifted
- 2 large eggs
- 1/4 cup fresh lemon juice
- Additional 1/3 cup powdered sugar for dusting
About the ingredients
Cake mix crust isn’t just a shortcut—it shapes texture, adds mild sweetness, stabilizes crumb. Yellow cake mix preferred over white, avoids dryness. Softened butter critical; too cold won’t bind, too hot adds grease. Egg is binder, don’t skip or crust crumbles. Ricotta swaps cream cheese for lighter, less dense result. If unavailable, mascarpone works but richer; plain cottage cheese can substitute but requires draining and blending. Powdered sugar amount balanced for sweetness without overpowering lemon or making filling gritty. Fresh lemon juice over bottled for brightness—don’t substitute with lemon extract unless desperate, flavor gets harsh. Topping sugar dusted last to keep powder from dissolving. Use fine powdered sugar for that delicate snowy look.
Method
For the crust
- Heat oven to 350°F (or until a thin metal pan feels hot when held briefly). Grease a 9x13 inch light colored metal pan with cooking spray. Avoid dark pans, crust darkens too fast.
- In a large bowl, whip together cake mix, softened butter, and 1 egg. Use a mixer, but not overmix. Just until dough comes together. It should feel crumbly but stick when pressed. Too wet? Add a sprinkle of flour.
- Press evenly and firmly into the pan, poking a few holes with the back of a spoon for even bake. Thinner than you think, or edges burn. Set aside.
For the filling
- Reserve 1/3 cup sifted powdered sugar for later dusting, keep dry.
- In another bowl beat ricotta until creamy with no lumps left—temp matters, cold ricotta lumps weird. Add powdered sugar and two eggs. Mix until just combined, no overbeating or it splits. Stir in lemon juice; starts thick, gets silky quick. Pour gently onto crust, spreading with a spatula to edges.
- Bake 32 to 37 minutes. Key signs: edges turn a faint gold brown, center jiggles slightly when you shake pan. Overbake and filling cracks, underbake and bars won’t set.
- Cool completely at room temp; refrigerate 30 minutes if impatient. Dust reserved powdered sugar just before cutting.
- Cut carefully with a sharp knife wiped between cuts to keep edges clean.
Cooking tips
Press crust evenly or burns in spots; holes prevent bubbles. Mixing just till combined avoids tough crust. Ricotta needs beating until creamy—cold lumps kill texture and cause uneven baking. Watch mixing with lemon juice; overbeating can split filling separating. Baking: edges slightly golden, center jiggles. Resist tempting extra bake. Cooling—mandatory! Cutting warm ruins neatness, spills goo everywhere. Prefer chilled bars for clean slices. Dust powdered sugar last so it sits flaky, not melting into filling. Sharp knife wipes essential for clean cuts. If bars crack, probably oven too hot or overbaked. Use visual and tactile cues to read doneness over timers. Adjust by feel rather than clock. Always have extra powdered sugar for dusting and quick fixes.
Chef's notes
- 💡 Use softened butter, not melted or cold. Too hot makes greasy crust; too cold, no binding. Texture shifts big here. Press crust firmly, even thickness; holes stop bubbles, stop uneven rising. Don’t overmix cake mix dough, crumbly but holds when pressed.
- 💡 Ricotta needs beating till creamy, no lumps. Cold ricotta lumps weird, breaks bake. Add powdered sugar slowly; overmixing splits filling. Lemon juice added last, filling thickens fast, gets silky. Pour gently, spread right to edges or cracks form.
- 💡 Baking cues matter more than times. Edges go faint gold brown, smell starts toasting butter-lemon mix. Center should jiggle softly like custard, not liquid. Overbake and filling cracks, underbake is gooey mess. Wait before cutting; warm slices stick and crumble.
- 💡 Dust sugar last, after bars fully cool or chilling. Powdered sugar melts if warm, dull look. Refrigerate 30 min if short on time, cleaner cuts follow. Sharp knife wiped between cuts. Keeps edges neat; any crumble means either warm bars or dull blade.
- 💡 Substitutions work but change results. Mascarpone richer than ricotta; cottage cheese needs draining and blending smooth. Use fresh lemon juice over bottled; extract harsh, throws off balance. Yellow cake mix dries less than white; dark pans burn crust fast.
Common questions
Can I use cream cheese instead of ricotta?
Yes but texture denser, heavier taste. Cream cheese needs room temp, same beat steps. Ricotta lighter, airier — changes mouthfeel. Mascarpone richer alternative but richer means less tang.
How to tell when bars are done?
Look for light gold edges; smell changes, buttery-lemon aroma sharpens. Center jiggles softly but not liquid. If cracks on top, baked too long. Under what, bars won’t set. Don’t trust timer alone; oven temps vary.
What causes crust to be greasy?
Butter melted or too soft. Need softened, not dripping. Overmixing dough releases oils too. Press crust firm to pan, no gaps. Baking pan matters; dark pans heat faster, burn edges quick. Light pans best.
How to store leftovers?
Wrap tight in plastic, fridge’s best. Room temp holds day but softens structure. Freeze slices individually wrapped; thaw in fridge. Sugar dusting better fresh, add after thaw. Refrigeration firms filling, cleaner cut.
