Lemon Bundt Cake in Jars

Ingredients

Directions

Beat together ( use a food processor or a hand mixer or anything that's handy). until batter is smooth.

Put batter into bundt pan sprayed with PAM ** OR, fill 4-6 pint size greased Mason jars 1/2 full.

Bake for 45 minutes at 350.

Every oven is different, so you may bake longer or shorter.

I've only made the jars once and I baked 2 jars along with a small bundt pan.

It took the normal time.

With the jars only, I would test at 35 minutes.

(I used one of those bamboo thin skewers - it's like a long toothpick! I thought I was so clever!) You'll see the cake rising and turning brown and it pulls away a little from the sides of the jar.

With the regular cake I do the following: Turn out of the pan immediately onto the serving plate.

(Don't, of course, take the cakes out of the jars!) Poke holes in the cake with a fork (in the jar) spoon over the following andquot;icingandquot;: 1 1/2 c.

powdered sugar (or any amount you want) grated lemon rind (in proportion to sugar) Lemon juice to make andquot;runnyandquot; consistency.

It should drip from the spoon.

Spoon it right over the tops of the cakes in the jar - or over the bundt cake shape.

Put the lids on and screw down the rings.

Everything worked fine.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.