Raspberry Lemonade Cake Gluten Free

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!