Gluten-Free Lemon Buttermilk Bars

Recipe from Ultimate Shortcut Cookie Book Camilla V. Saulsbury

1 (21-ounce package) Pamela's Products Gluten-Free Classic Vanilla Cake Mix
Optional: 2 teaspoons pure lemon extract
4 large eggs
3/4 cup (1 1/2 sticks) butter, melted, divided
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/3 cup granulated sugar
1 tablespoon grated lemon zest
1–2 tablespoons powdered sugar

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Foil-line the pan (do not use nonstick spray; most nonstick spray, like PAM, contain wheat products).

Reserve 1 cup of the cake mix; set aside. Place the remaining cake mix, (optional) lemon extract, 1 of the eggs, and ¼ cup melted butter in a large bowl. Blend for 1–2 minutes with an electric mixer set on low speed until well blended. Press mixture into bottom of prepared pan.

Mix the remaining eggs, buttermilk, lemon juice, remaining melted butter, sugar, and lemon
zest in a medium bowl with electric mixer set on low speed until well blended. Add the reserved cake mix, beating for 2 minutes on medium speed until mixture is smooth; pour over prepared crust.

Bake for 35–38 minutes, until just set and light golden on top. Transfer to wire rack and cool completely. Use the foil liner to lift the bars out of the pan; peel off the foil. Cut into bars and sift with powdered sugar. Makes 24 large or 36 small bars.

Ultimate Shortcut Cookie Book Copyright© 2009, by Camilla V. Saulsbury