Lemon Poppy Seed Cake In A Jar - cooking recipe

Ingredients

3/4 cup poppy seed
1/2 lb soft butter (plus extra for greasing the baking forms or glasses)
1 cup white sugar
5 large eggs
1/3 cup sour cream or 1/3 cup creme fraiche
1 lemon, juice and zest of
1 1/2 cups all-purpose flour
2 tablespoons all-purpose flour (plus extra for greasing the baking forms or glasses)
2 teaspoons baking powder
confectioners' sugar, for decoration

Preparation

Bring all ingredients to room temperature. Preheat the oven to 350\u00b0F Generously butter and flour 4 wide-mouth pint canning jars or a tube pan. Tap out any excess flour. Sterilize jar lids by boiling.
Grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder.
In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the poppy seeds, sour cream, lemon zest and lemon juice.
Sift together the flour and baking powder. Add to the batter and whisk until blended. Divide batter between canning jars (a piping bag works well) or pour into tube pan.
Bake in preheated oven, 30-40 min for individual jars, 45-50 for tube pan. Cake is done when a toothpick comes out dry and nearly clean.
If using jars, allow to cool only 2-3 minutes to allow steam to escape, then screw on lids tightly. If using tube pan, allow to cool 10 minutes, then turn out onto a rack and allow to cool completely.
Jars will form a vacuum as they cool; the lid will no longer dimple when you push on it. Unmold jarred cake by removing lid, tapping carefully but firmly on counter (lay down a kitchen towel first) on base, then on all sides, then turn onto a plate and give a good shake.
Dust cake with confectioners' sugar before slicing and serving.