Raspberry Lemon Cake Bars

Directions

1. Step 1
   Prepare the boxed cake mix according to the package instructions and bake according to the instructions. Let cool completely. Remove from the baking pan to a cutting board. (place the cutting board over the pan and flip it, the cake should slide right out)

2. Step 2
   While the cake is baking prepare the lemon simple syrup. In a small saucepan combine the granulated sugar, water and 1/4 cup lemon juice over medium high heat. Whisk until the sugar is dissolved. Continue simmering over medium heat until reduced by half and a syrup consistency. Remove the pan from the heat and let cool.

3. Step 3
   Prepare the whipped cream: place the cream cheese on the counter while you gather your ingredients . Let it soften about 5 minutes, but still cold. Do not bring it to room temperature. To a mixing bowl add the cream cheese and whip on medium speed until fluffy. Add in the powdered sugar and beat again until incorporated. Slowly pour the heavy cream into the bowl while mixing on medium speed for 3-4 minutes.

4. Step 4
   Add in the zest of 1 lemon and the remaining 1/4 cup lemon juice and continue beating on medium to medium high speed until the whipped cream forms a peak, about 5 minutes, being careful not to over mix. Place the whipped cream in the refrigerator until later.

5. Step 5
   Assemble the bars: place the cake on the platter you wish to serve it on or keep it on the cutting board. Carefully slice the cake into 2 halves horizontally. (I find freezing the cake for 5 minutes before cutting makes it easier to cut) Remove the top half of the cake and set to the side of the bottom cake layer. Using a pastry brush, brush the lemon simple syrup over both cake halves.

6. Step 6
   Open the Red Raspberry Lucky Leaf Fruit Filling and evenly spread half of the can over the bottom layer of cake in a 1/4” thick layer. On top of the Red Raspberry Lucky Leaf Fruit Filling, evenly spread a thin layer (1/4”-1/2”) of the whipped cream. Top with the second layer of cake. Evenly spread the remaining Red Raspberry Lucky Leaf Fruit Filling over the second layer of cake , followed by another thick layer of whipped cream.

7. Step 7
   Refrigerate until ready to serve to let it set. Cut the cake into 12-16 bars. Garnish the top with fresh raspberries, lemon zest or lemon slices and enjoy!

*Tip: if you are planning to transport the cake, it can be assembled in the baking dish. After removing the cake from the pan to cut in half, return the bottom half of the cake to the baking pan and assemble as directed. Refrigerate leftovers up to 3 days.