Lemon Berry Cake Jars

Lemon Berry Cake Jars
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Calories 510 cals
Total Fat 33 g
Cholesterol 110 mg
Dietary Fiber 2 g
Sodium 224 mg
Protein 6 g
Total Carbohydrate 47 g

Prep Time: 25 Minutes

Time to Table: 1 Hour 25 Minutes

Serves: 8


  • 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


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.


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