Lemon Poppyseed Cake in a Jar

Name: Lemon Poppyseed Cake in a Jar
Total time: P1H
Yield: 7
Cuisine: Fusion
Ingredients: sugar; vegetable shortening; eggs; lemon juice; water; lemon zest; lemon extract; poppy seed; flour; baking powder; baking soda; salt; pint jars

Submitted by Miz P

Lemon Poppyseed Cake in a Jar recipe

YIELD

7 jars

PREP

15 min

COOK

55 min

READY

1 hrs

Ingredients

2 ⅔

CUPS SUGAR

⅔

CUP VEGETABLE SHORTENING *

LARGE EGGS

CUP LEMON JUICE
fresh

CUP WATER

TABLESPOONS LEMON ZEST
grated

TEASPOON LEMON EXTRACT *

CUP POPPY SEED *

3 ½

CUPS ALL-PURPOSE FLOUR

TEASPOON BAKING POWDER

TEASPOONS BAKING SODA

TEASPOON SALT

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.

* not incl. in nutrient facts

Comments

anonymous

This recipe was my first fail in a jar. It puffed up, then collapsed with a big hole down the center, looking like donuts, but ending with only half the jar filled at that. It's like the batter disappeared in the oven. Tastes great though:)

Nutrition Facts

346g

Amount per Serving