Lemon Poppy Seed Cake In A Jar

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 3/4 cup poppy seed
• 1/2 lb soft butter (plus extra for greasing the baking forms or glasses)
• 1 cup 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

Recipe

• 1 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.
• 2 grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 dust cake with confectioners' sugar before slicing and serving.