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Marilyns Treats

May 13, 2020 · 10 Comments

Raspberry Lemonade Cake Gluten Free

Bars· Recipe Archive

These Raspberry Lemon Bars have a cake base, raspberry filling and lemon curd topping.
These Raspberry Lemon Bars have a cake base, raspberry filling and lemon curd topping.

RASPBERRY LEMONADE CAKE GLUTEN FREE

This is an intermediate level recipe that children can make with supervision. These Lemon Bars are Gluten Free.

This recipe is one my granddaughter chose from her Raddish Kids Box. If you don’t know, it is a monthly subscription for kids to introduce them to cooking. They get a kitchen tool every month and a new skill to learn. There are 4-6 different recipes for them to try with each skill and tool in the box. And they get a badge once they have accomplished all the tasks.

These are the INGREDIENTS You will need:

Cake:

  • 1 box yellow gluten free cake mix, prepare as directed on box

Lemon Curd:

  • 3 large Eggs, room temperature
  • 3 large lemons, squeezed. substitute 6 TBS concentrated lemon juice
  • 1 1/2 cups sugar

Filling:

  • 2/3 cup raspberry preserves

These are the INSTRUCTIONS For preparation:

  • Preheat oven to 350 degrees F. Grease 8×8 pan with cooking spray.

Cake:

  • Prepare cake as directed on box.
  • Pour mixture in pan.
  • Bake 20 minutes. Let cool 15 minutes

Curd Topping:

  • As cake cools make lemon curd. Just be careful not to add too soon and that cake is mostly cooled.
  • Cut lemons in half. Juice to make 1/2 cup and remove seeds. 
  • Crack eggs in large bowl. Whisk until smooth. Add juice into bowl with eggs. OPTION: replace freshly squeezed lemons with 6 TBS concentrated lemon juice.

Filling:

  • Microwave preserves for 1 minute. Stir until thin and spreadable. (Note: if using jam or jelly, skip this step.)
  • Carefully, pour raspberry preserves over warm crust. Spread evenly, leaving a small border around the edges.
  • Very carefully pour lemon filling on top of raspberry layer. (It’s ok if some raspberry preserves mix in.)
  • Carefully return hot pan to oven. Bake 10 minutes until set and no longer jiggly.
  • Refrigerate at least 3 hours. Before serving, sift powdered sugar over top if desired.
  • Cut into bars and serve.

So far the last 2 weeks she has chosen a lemon dessert to make. They are both advanced recipes, but she wanted to try them. The original recipe for these bars called for a cake mix crust and to juice her own lemons. She actually did the lemons. I got to remove the seeds and do the final squeezing. She modified the recipe to fit her needs. It came out very tasty.

Even my non lemon loving husband ate his allotment of 2 slices!

I have included her recipe changes here instead of the actual recipe. So in the end I guess she has become a recipe developer at the tender age of 11.

If you have kids this idea is a great way to spend creative hour during stay at home “season”.
The bonding time and life lessons give them an education they need as they grow.

Enjoy!

These Raspberry Lemon Bars have a cake base, raspberry filling and lemon curd topping.

Rasberry Lemonade Cake Gluten Free

These Raspberry Lemon Bars have a cake base, raspberry filling and lemon curd topping.
5 from 6 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: bars, cake, gluten free, lemon
Method: Bake
Skill Level: Intermediate
Prep Time: 35 minutes
Cook Time: 30 minutes
Resting Time: 3 hours
Adjust Servings: 8 Slices
Calories: 415kcal
Author: Marilyn

Ingredients

Cake:

  • 1 box yellow gluten free cake mix, prepare as directed on box

Lemon Curd:

  • 3 large Eggs, room temperature
  • 3 large lemons, squeezed. substitute 6 TBS concentrated lemon juice
  • 1 1/2 cups sugar

Filling:

  • 2/3 cup raspberry preserves

Instructions

  • Preheat oven to 350 degrees F. Grease 8×8 pan with cooking spray.

Cake:

  • Prepare cake as directed on box.
  • Pour mixture in pan.
    Batter in pan ready for the Oven.
  • Bake 20 minutes. Let cool 15 minutes

Curd Topping:

  • As cake cools make lemon curd. Just be careful not to add too soon and that cake is mostly cooled.
    Prepared Lemon Curd.
  • Cut lemons in half. Juice to make 1/2 cup and remove seeds.
    Slicing and juicing lemons
  • Crack eggs in large bowl. Whisk until smooth. Add juice into bowl with eggs. OPTION: replace freshly squeezed lemons with 6 TBS concentrated lemon juice.
    blank

Filling:

  • Microwave preserves for 1 minute. Stir until thin and spreadable.
    (Note: if using jam or jelly, skip this step.)
    blank
  • Carefully, pour raspberry preserves over warm crust. Spread evenly, leaving a small border around the edges.
  • Very carefully pour lemon filling on top of raspberry layer. (It’s ok if some raspberry preserves mix in.)
    Cooking cake after baking.
  • Carefully return hot pan to oven. Bake 10 minutes until set and no longer jiggly.
  • Refrigerate at least 3 hours. Before serving, sift powdered sugar over top if desired.
  • Cut into bars and serve.
    blank

Video

Notes

Even though fresh lemons are preferred, you can use concentrated lemon juice in place of them.
Delay making curd and preserves until cake comes out of the oven.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Square | Calories: 415kcal (21%) | Carbohydrates: 52g (17%) | Protein: 4.9g (10%) | Fat: 17g (26%) | Saturated Fat: 10g (50%) | Trans Fat: 0.6g | Cholesterol: 103mg (34%) | Sodium: 151mg (6%) | Potassium: 83mg (2%) | Fiber: 1.2g (5%) | Sugar: 40g (44%) | Vitamin A: 11IU | Vitamin C: 14mg (17%) | Calcium: 2mg | Iron: 9mg (50%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankMiz Helen says

    May 26, 2020 at 5:40 PM

    You sure have some great helpers to make this a delicious cake! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday, 485!
    Miz Helen

    Reply
    • blankMarilyn says

      May 26, 2020 at 7:20 PM

      Grandkids are special especially in the kitchen. Thanks Miz Helen. Thank you so much for sharing and enjoy your week!

      Reply
  2. blankGrandma's House DIY says

    May 22, 2020 at 11:12 AM

    I’ll be featuring you on Instagram, my blog and on Facebook next week when the next To Grandma’s house we go party starts. Thanks so much for sharing with us – hope you have a great weekend!

    Reply
    • blankMarilyn says

      May 22, 2020 at 11:26 AM

      Thank you so much Tara Lynn. You made my day. I will sure be at the Party! Keep smiling.

      Reply
  3. blankChas Greener says

    May 21, 2020 at 12:24 PM

    This sounds right up my alley – we’ll have to give it a try! Thanks for sharing

    Reply
    • blankMarilyn says

      May 21, 2020 at 5:26 PM

      Thank you Chas. I hope you enjoy the cake. Enjoy your evening!

      Reply
  4. blankKippi says

    May 20, 2020 at 7:39 PM

    Yum, this looks refreshing! Pinning.
    Have a great week,
    Kippi

    Reply
    • blankMarilyn says

      May 20, 2020 at 8:33 PM

      Thank you Kippi! Glad this recipe appeals to you. Enjoy your day!

      Reply
  5. blankClearissa Coward says

    May 13, 2020 at 8:47 PM

    This looks so moist and good. And you had some cute help in the kitchen this time. Yummy yum. TFS

    Reply
    • blankMarilyn says

      May 13, 2020 at 9:03 PM

      Thanks Clearissa. It was very moist. And we ran out of raspberry jelly and used peach to make up the difference. She puts together some out of the box combos. But they work well together!! Have a good evening!

      Reply

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