Lemon Bundt Cake in Jars
Yield
12 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 1 | package |
instant pudding mix
lemon |
|
| 4 | large |
eggs
or egg substitute |
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
orange juice
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, lemon
|
|
| 1 | package |
instant pudding mix
lemon |
|
| 4 | large |
eggs
or egg substitute |
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
orange juice
warm |
|
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 to 6 pint size greased Mason jars ½ 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 inchicing inch: 1½ c.
powdered sugar (or any amount you want) grated lemon rind (in proportion to sugar) Lemon juice to make inchrunny inch 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.
