Yield: 7 Servings
| Measure | 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 |
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