Recipe: Lemon Buttermilk Bars

LEMON BUTTERMILK BARS

1 (18.25 ounces) lemon cake mix (with pudding), divided use
4 eggs, divided use
2 Tbsp vegetable oil
1 cup buttermilk
1/2 cup butter or margarine, melted
3/4 cup sugar
1 tsp vanilla

Preheat oven to 350 degrees F. Reserve 1 cup dry cake mix and set aside.

In large bowl, combine remaining cake mix, 1 egg and oil; blend well. Press batter into bottom of greased 9 x 13-inch baking pan.

In medium bowl, beat remaining eggs, buttermilk, butter, sugar and vanilla until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth (about 2 minutes).

Pour over batter in cake pan, and bake for 35 to 40 minutes, until lightly browned on top. Cool and cut into bars.

adapted from the cookbook Quick Fixes with Mixes by Lia Roessner Wilson
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LEMON BUTTERMILK BARS

Nonstick cooking spray
1 (18.25-ounce) lemon cake mix, divided
4 eggs, divided
3/4 cup (1 1/2 sticks) butter, melted, divided
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/3 cup sugar
1 tablespoon grated lemon zest, colored portion of peel
1-2 tablespoons powdered sugar

Adjust oven rack to middle position and preheat to 350 degrees. Line 9-by-13-inch baking pan with aluminum foil, leaving enough foil hanging over sides to use as handle for easy removal. Spray foil with nonstick spray.

Reserve 1 cup of cake mix; set aside. In large bowl of electric mixer, combine remaining cake mix, 1 egg, 1/4 cup melted butter. Mix on low speed 1-2 minutes, or until well-blended. Pat mixture into bottom of prepared pan.

In same bowl (no need to wash because it will be fairly clean because crust dough from step No. 2 should come off easily), combine remaining 3 eggs, buttermilk, lemon juice, remaining 1/2 cup melted butter, sugar and zest. Mix on low speed until well-blended. Add reserved cake mix, beating 2 minutes on medium speed until mixture is smooth; pour over crust.

Bake 35-38 minutes in preheated oven, or until set and light golden on top. Transfer to wire rack and cool completely. Cut into bars and sift with powdered sugar.

Nutritional information (per small bar): Calories 210 (68 percent from fat), fat 15.8 g, protein 6.5 g, carbohydrates 11.2 g, fiber 0.2 g, sodium 85 mg, calcium 11 mg

Yield: 24 large or 36 small bars
adapted from Source: "Cake Mix Cookies" by Camilla V. Saulsbury