Lemon Berry Cake Jars
Prep Time
25mins
Time to Table
1hr 25mins
Servings
8
shop Daisyprint recipe
Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup , plus 3 tablespoons sugar, divided
- 1/3 cup canola oil
- 3 teaspoons grated lemon peel, divided
- 1 teaspoon lemon juice
- 1 large egg
- 1 1/4 cups Daisy Sour Cream, divided
- 1/4 cup whole milk
- 1 1/2 cups heavy whipping cream
- 3 cups mixed fresh berries
Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup , plus 3 tablespoons sugar, divided
- 1/3 cup canola oil
- 3 teaspoons grated lemon peel, divided
- 1 teaspoon lemon juice
- 1 large egg
- 1 1/4 cups Daisy Sour Cream, divided
- 1/4 cup whole milk
- 1 1/2 cups heavy whipping cream
- 3 cups mixed fresh berries
Directions
- Heat the oven to 375 degrees.
- Grease and lightly flour an 8-inch square baking pan. Whisk the flour, baking powder, baking soda, nutmeg and salt in a medium bowl. Beat ¾ cup sugar, oil, 1 teaspoon lemon peel and lemon juice in a large bowl at medium speed for 1 minute.
- Beat in the egg at low speed until blended. Beat in 1/2 cup sour cream and milk. Slowly beat in the flour mixture until combined and spoon into the baking pan
- Bake for 25 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Invert the cake onto the wire rack and cool completely
- Meanwhile, beat the whipping cream at high speed until slightly thickened. Add 3/4 cup sour cream, 3 tablespoons sugar and 2 teaspoons lemon peel and beat until soft peaks form.
- Using a 2 1/4-inch round cookie cutter, cut the cake into 8 rounds. Slice each cake round horizontally in half to form two rounds.
- To assemble the cake jars, place one round in the bottom of an 8-ounce (1/2 pint) mason jar. Top with a spoonful of the berries and cream.
- Layer with second cake round and top with more berries and cream. Repeat for the remaining servings. Cover and store in the refrigerator.
- Calories:510
- Cholesterol:110
- Dietary Fiber:2
- Protein:6
- Sodium:224
- Total Carbohydrate:47
- Total Fat:33