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We all know by now that cake in a jar makes the perfect gift. You can make cupoards full and you're all set for days and weeks and months of birthdays, holidays and nonsensical celebrations such as America's National Cake Day (November 26th, be sure to mark your calendars!).

But I like to think of these darling sweets as little "emergency cakes", à la "In case of emergency, break glass". Though I don't recommend any actual breakage here.

Bad day? Just twist that lid and get a whiff of freshly squeezed lemon up your nose. The citrusy-sweet explosion of flavor is sure to make you feel better soon. All you need now is a spoon. Which shouldn't be too hard to find.

Luckily, "emergency" leaves room for interpretation: a failed test, a heated discussion, a craving for sugar and the absence of a nearby pastry shop; reason enough to clink those glasses and spoon away!

But yes, you can also give these away if you really want to.(The cakes hold their flavor for up to 6 months!)

Step 1: Assemble and Bake

HERE'S WHAT YOU'LL NEED:

  • 6 jars (290ml, sterilized)
  • 200g sugar
  • 180g butter
  • 4 eggs
  • 220g all-purpose flour
  • 2 t baking powder
  • 1 T grated lemon zest
  • juice from 2-3 squeezed lemons
  • 2 T natural yoghurt

Preheat the oven to 170°C and prepare your jars.

In a large mixing bowl, cream together the sugar and butter until pale and soft. Add the eggs one by one, beat well until fully incorporated.

In a separate bowl, combine the flour with the baking powder, then add the flour mixture to the sugar mixture along with the lemon juice, lemon zest and yoghurt. Mix until smooth.

Evenly divide the batter into the prepared jars and bake for 35 minutes or until a toothpick inserted comes out clean. Once done, remove the jars from the oven and seal with the lids immediately. (Careful, as the jars will be very hot.)

Let cool.

Step 2: Decorate

Once completely cooled, decorate the jars with hand-written tags, lace, fabric or whatever else you have lying around at home!

Step 3: Dig In

Get that spoon and enjoy!

<p>I love cake in jars. It isn't safe to cook them in the jars though, the jars are not made to be processed in a dry heat environment and can shatter. Also, carbs and dairy are not safe for the home canner to can so even with a pressure canner you shouldn't do it. You could make the cake, cut into jar slices and layer with the lemon mixture and freeze. </p>
Looks great and I want to give it a go but a quick question.<br>Does the T mean teaspoon or tablespoon? I am guessing teaspoon.
<p>The large T means Tablespoon (I'd use a small t for teaspoon)! :) Happy baking!</p>
<p>OK thanks, 2 T of baking powder sounds a lot but then I am not a cook. haha.</p>
<p>Darn, you're right. It should be 2 teaspoons there. Let me just fix that. Thanks! :)</p>
<p>Nice. This would be perfect for Christmas gift baskets.</p>

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Bio: Motte is a blog about all things homey – unique, personal and delightful. Be it a craft or recipe I share tutorials, ideas and inspirations complemented ... More »
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