Hello Sunshine! Summer Lemon Cake-in-a-JarBrooke McLay
This morning the sun was pounding through the window. Wake up! Wake up! Summer is finally showing it’s pretty little face around these parts and I couldn’t be more ready for cool, crisp flavors and the fresh, citrusy goodness. Which is exactly why this cake-in-a-jar screams of summer. It’s sunny and bright, simple enough to toss together for a picnic, portable enough to join you on your picnics and at neighborhood potlucks. It’s simply screams of summer and tastes like a dream!
1 lemon cake mix
Zest of 1 lemon
1 tub cream cheese frosting
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 1/2 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.
For even more lemony goodness check out the “Top 30 Lemon Recipes for Summer!”