Lemon Cake Baked in a Jar

I was a little slow about jumping on the "baked in a jar" bandwagon, but when I  laid eyes on Megan's lemon cakes baked in jars, I knew it was time:) To begin with, I have a soft spot for mason jars, and secondly, I am crazy about lemon! Don't these just scream summertime?  So sunny!
 Sunflowers are another love, and mini sunflower cookies add just a little punch of color contrast to top off the cakes. The chocolate sprinkles are not your average sprinkles, but are De Ruijter milk chocolate sprinkles. They melt in your mouth and were found at World Market. I'm a new fan.

I need to tell you that these cakes were so moist and luscious!  I was in lemon heaven:)  I ate mine with a spoon because I wanted to scoop up every last bit of cake and frosting! My husband ate his in short order too.

How perfect are these to transport wherever you want to go?!?  Everyone loves their own individual cake~especially in a jar!

Lemon Cake~Baked in Jars (adapted)

Cake

          1 package (18oz) lemon cake mix (preferably without pudding mix added)

          1 (3.4oz) instant lemon pudding and pie filling mix

          4 eggs

          1 cup water

          1/3 cup vegetable oil

          3 Tablespoons lemon juice 

Glaze

         1 cup powdered sugar

         1 1/2 Tablespoons lemon juice 

         1/2 Tablespoons water

Frosting 

         I container of store-bought or homemade frosting. (I alternated between cream cheese and vanilla frosting.)

Decorations

         Sprinkles, mini cookies, ribbon(for jars)

Instructions

In a large bowl, combine cake mix, pudding mix, eggs, water, oil and lemon juice. With an electric mixer, mix on low speed to combine.  Beat at medium speed for 2 minutes.

Pour the batter into 10 well greased half-pint jars, about 1/2 full. Place jars on a baking sheet and  bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.

Combine all the glaze ingredients and beat until smooth.

Poke holes in the cake with a wooden skewer.

Drizzle with half the glaze.

Cool the cake completely; then drizzle with the remaining glaze.

Assembling/adding frosting:

Tip jars over.  Cakes should come out easily.  If not, run a knife around the inside of the jar to loosen them.  Slice each little cake in half, horizontally (top & bottom).  Place the bottom half back in the jar and top with icing. Place the top half of the cake on top.  Add a bit more frosting and place sprinkles and a decoration (mini sugar cookie:)) on top. Screw on lids and add ribbon:)

P.S.  I used THIS sugar cookie/royal icing  recipe for the mini sunflower cookies.

ENJOY!

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