Lemon poppyseed cake in a jar

7 Servings

Ingredients

QuantityIngredient
2⅔cupSugar
cupShortening
4Eggs
½cupFresh lemon juice
¼cupWater
3tablespoonsGrated lemon rind
1teaspoonLemon extract
½cupPoppy seeds
cupFlour
1teaspoonBaking powder
2teaspoonsBaking soda
1teaspoonSalt
7One 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