Lemon Poppy-Seed Cake (RECIPE IN A JAR)

This makes a great gift for friends and family for every occasion from Christmas to birthdays, to mothers day's and even just a pick me up for someone who is feeling down.

For this recipe you will need a jar that holds around 1 quart. If your jar is airtight add the ingredients directly otherwise place them into an airtight or ziplock bag and attach the recipe card instructions.

Tie the whole jar up with some cellophane or add some curling ribbons and a bow to finish off this gift

Recipe in a Jar

1 1/2 cups sugar

3 cups cake flour

1 1/2 tsp. baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.

Tag Instructions:

Lemon Poppy-Seed Cake

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan.
In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after
each addition. Add the milk, extracts, and lemon zest. The mixture will look
curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes
until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55
minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat,
and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over
with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and
remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.