Colorful and flavorful with a creamy melt-in-your-mouth texture, this quick-bake take on a time-tested Southern favorite is sure to please.

1. Preheat oven to 350°F.

2. Line a 9″ × 13″ Pyrex pan with aluminum foil. Leave enough foil sticking up from the pan to allow you to use it to lift out the baked bars. Grease the foil.

3. Set aside 1 cup cake mix; reserve for later use.

4. In a large mixing bowl, beat the remaining cake mix, 1 egg, and ¼ cup melted butter with an electric mixer on low speed to form a smooth batter.

5. Pat this mixture into the bottom of the pan.

6. In a separate bowl, mix remaining 3 eggs, remaining ½ cup melted butter, buttermilk, lemon juice, sugar, and lemon zest. Beat for 2 minutes with an electric mixer on medium speed.

7. Add lemon mixture over batter layer in pan. Bake for 35 minutes or until set and golden.

8. Use oven mitts to lift cookies out of pan by the aluminum foil edges. Remove to wire rack to cool completely.

9. Sprinkle with confectioners' sugar and garnish with lemon slices.