Start by preheating your oven to 350°F (175°C). This ensures even baking. Don't skip this step—hot ovens produce the best yields!

Grease or line a 9x13-inch baking dish with parchment paper. This will make it easier to remove the bars once they’re baked, and I promise you’ll want to savor every last crumb!

In a large bowl, combine the golden cake mix with the lemon zest and half of the eggs (the yolks). Beat the mixture until everything is well combined.

Now, add your softened butter to the dry mix. Mix until a dough forms. It should be soft yet somewhat sticky.

Take about two-thirds of your dough mixture and press it into the bottom of the prepared baking dish. Ensure it’s evenly spread.

In a separate bowl, beat the softened cream cheese with the remaining egg whites, confectioners' sugar, vanilla extract, and almond extract. Mix until the mixture is smooth and creamy.

Pour the cream cheese mixture over the pressed dough in the baking dish. Even it out with a spatula for an even layer.

Crumble the remaining dough on top of the cream cheese layer. It doesn't need to cover the cream cheese completely; this will create a beautiful top texture during baking.

Place the baking dish in the oven and bake for 25-30 minutes. Keep an eye on it as it nears the end. You want a light golden color, and the center should still be slightly wobbly.

Once baked, remove the dish from the oven and let it cool completely before cutting it into squares. This cooling time is essential for achieving the perfect texture.