lemon cake in a jar

Sunny Lemon Cake in a Jar

1 lemon cake mix

Zest of 1 lemon

1 tub cream cheese frosting

yellow coloring

Mix cake mix according to package directions. Add the lemon zest and tint to a nice, bright yellow with the food coloring. Bake according to package directions. Cool cakes completely.

To assemble jars, crumble cake into large pieces. Fill the bottom ½ of the jar with cake. Top with a thin layer of frosting. Add a second layer of crumbled cake on top of that, then finish off your jars with a final layer of frosting. Add sprinkles, if desired.

Twist caps onto the top of your jars. Store at room temperature for up to 24 hours, and in the fridge for up to three days. Because you aren’t sealing the cakes into the jars, this treat is best when not mailed via snail mail.

Makes 3 medium-sized cakes-in-jars (shown in picture) or 6 small, cupcake-sized cakes-in-jars.

Sansa’s Lemon Cakes

If there’s one thing that breaks my heart more than seeing pretty men perish as often as they do in Game of Thrones, it’s seeing Sansa’s soul dying a little more with each new season. You can practically see the light going out of her eyes and it twists up my insides something fierce. 

One of her few joys in the world seems to be lemon cakes. They’re pushed on her after she learns about the death of her brother and mother, though at that point she wants nothing to do with them. She also comes across them in the Eyrie, where they have been made with the lemons that Petyr Baelish brought with him. 

Now, from House MJ to yours, have a lemon cake. You love lemon cakes. 

- MJ & K

Keep reading

Jars. They’re perfect to drink from,  perfect for storage, perfect for any DIY project imaginable! So needless to say, there will be an abundance of multi-purpose jars this weekend as we celebrate Independence Day. We’ll be whipping up the Very Berry Trifle in a Jar. Check out the recipe below for this sweet, richly flavored, and totally patriotic dessert from Sweet on Texas.

Very Berry Trifle in a Jar

Lemon Pound Cake:
11⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
11⁄2 cups sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
1⁄4 cup fresh lemon juice
1 tablespoon lemon zest

Filling:
3⁄4 cup heavy whipping cream
1⁄2 cup sugar
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries
1 cup fresh raspberries (mix of yellow and red, if available)

To make the cake:

1. Preheat the oven to 350°F. Butter an 81⁄2-×-41⁄2-inch loaf pan and line it with parchment or wax paper.

2. In a medium bowl, stir to combine the flour, baking powder, and salt.

3. In a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy. Add the sugar and mix until fluffy. With the mixer running at low speed, add the eggs, one at a time, then the vanilla.

4. Add the dry ingredients to the butter mixture alternately with the lemon juice and zest, beginning and ending with the flour. Mix after each addition until just blended. Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until raised in the center and a toothpick inserted into the center comes out clean.

5. Let the cake cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a wire rack. Peel off the paper.

To make the filling:


6. In a medium bowl, beat the cream with 1⁄4 cup of the sugar until stiff peaks form.

7. In another bowl, stir to combine the cream cheese, vanilla, lemon juice, lemon zest, and remaining 1⁄4 cup sugar. Fold the whipped cream into the cream cheese mixture.

8. In a medium bowl, crumble the pound cake, ensuring that the crumbles remain chunky and not too fine.

9. Line the bottom of eight medium (16-ounce) widemouthed canning jars with about 1 inch of cake pieces, followed by 2 tablespoons blueberries, then some cream mixture, then 2 tablespoons raspberries, then another layer of cake, then more cream mixture. Top with a final layer of berries (and maybe a sprinkling of lemon zest) and cover and refrigerate until serving.