Lemon poppyseed cake in a jar
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Sugar |
| ⅔ | cup | Shortening |
| 4 | Eggs | |
| ½ | cup | Fresh lemon juice |
| ¼ | cup | Water |
| 3 | tablespoons | Grated lemon rind |
| 1 | teaspoon | Lemon extract |
| ½ | cup | Poppy seeds |
| 3½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 7 | One pint wide mouthed canning jars, sterilized | |
Directions
I 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 degree 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.
Recipe by: =20
Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@...> on Sep 04, 1997