Lemon Berry Cake Jars

Directions

1. Heat the oven to 375 degrees.
2. 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.
3. 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
4. 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
5. 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.
6. 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.
7. 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.
8. Layer with second cake round and top with more berries and cream. Repeat for the remaining servings. Cover and store in the refrigerator.