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:
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!
Rasberry Lemonade Cake Gluten Free
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.
- 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.
Video
Notes
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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
Grandkids are special especially in the kitchen. Thanks Miz Helen. Thank you so much for sharing and enjoy your week!
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!
Thank you so much Tara Lynn. You made my day. I will sure be at the Party! Keep smiling.
This sounds right up my alley – we’ll have to give it a try! Thanks for sharing
Thank you Chas. I hope you enjoy the cake. Enjoy your evening!
Yum, this looks refreshing! Pinning.
Have a great week,
Kippi
Thank you Kippi! Glad this recipe appeals to you. Enjoy your day!
This looks so moist and good. And you had some cute help in the kitchen this time. Yummy yum. TFS
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!