Lemon Poppyseed Cake in a Jar
Lemon Poppyseed Cake in a Jar recipe
Yield
7 jarsPrep
15 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
sugar
|
|
| ⅔ | cup |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| ½ | cup |
lemon juice
fresh |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
lemon zest
grated |
|
| 1 | teaspoon |
lemon extract
|
*
|
| ½ | cup |
poppy seed
|
*
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 7 | one |
pint jars
wide-mouthed, sterilized |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
sugar
|
|
| 158 | ml |
vegetable shortening
|
*
|
| 4 | large |
eggs
|
|
| 118 | ml |
lemon juice
fresh |
|
| 59 | ml |
water
|
|
| 45 | ml |
lemon zest
grated |
|
| 5 | ml |
lemon extract
|
*
|
| 118 | ml |
poppy seed
|
*
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 7 | one |
pint jars
wide-mouthed, sterilized |
* |
Directions
In a large bowl, cream sugar and shortening with an electric mixer.
Add eggs and mix well.
Add lemon juice, water, lemon peel, extract and poppy seeds.
Place dry ingredients in a seperate large bowl and blend with a whisk.
Add creamed ingredients to dry ingredients, and mix with a spoon.
Place 1 cup of batter in 7 sterilized, well-greased, one pint wide-mouthed canning jars.
Wipe batter from rim. Place on a baking sheet in 325℉ (160℃) oven, and bake for 55 minutes or until a toothpick inserted in center comes out clean.
Wipe rims, and seal with sterilized seals and rings.
