Lemon Poppy Seed Cake in a Jar
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1-4 large cake - individual jars
- Serves:
- 12
ingredients
- 3⁄4 cup poppy seed
- 1⁄2 lb soft butter (plus extra for greasing the baking forms or glasses)
- 1 cup white sugar
- 5 large eggs
- 1⁄3 cup sour cream or 1/3 cup creme fraiche
- 1 lemon, juice and zest of
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons all-purpose flour (plus extra for greasing the baking forms or glasses)
- 2 teaspoons baking powder
- confectioners' sugar, for decoration
directions
- Bring all ingredients to room temperature. Preheat the oven to 350°F Generously butter and flour 4 wide-mouth pint canning jars or a tube pan. Tap out any excess flour. Sterilize jar lids by boiling.
- Grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder.
- In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the poppy seeds, sour cream, lemon zest and lemon juice.
- Sift together the flour and baking powder. Add to the batter and whisk until blended. Divide batter between canning jars (a piping bag works well) or pour into tube pan.
- Bake in preheated oven, 30-40 min for individual jars, 45-50 for tube pan. Cake is done when a toothpick comes out dry and nearly clean.
- If using jars, allow to cool only 2-3 minutes to allow steam to escape, then screw on lids tightly. If using tube pan, allow to cool 10 minutes, then turn out onto a rack and allow to cool completely.
- Jars will form a vacuum as they cool; the lid will no longer dimple when you push on it. Unmold jarred cake by removing lid, tapping carefully but firmly on counter (lay down a kitchen towel first) on base, then on all sides, then turn onto a plate and give a good shake.
- Dust cake with confectioners' sugar before slicing and serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!