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LEMON POPPYSEED CAKE IN A JAR
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 2/3 cups sugar
2/3 cup shortening
4 eggs
1/2 cup fresh lemon juice
1/4 cup water
3 tablespoons grated lemon rind
1 teaspoon lemon extract
1/2 cup poppy seeds
3 1/2 cups 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.
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