1 package lemon cake mix
1/3 cup butter or margarine (softened)
1 (8 oz) package cream cheese (softened)
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in large bowl with electric mixer on low speed until crumbly; reserve 1 cup. Press in bottom of ungreased rectangular pan, 9×13 inches. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth, or mix with spoon. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture. Bake for approximately 25 minutes or until set. Cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm.