Delicious Old Fashioned Pound Cakes made in jars make the perfect gift and can even be mailed to loved ones that need a taste of home.
Prep Time20 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr35 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 9pint sized jars
Calories: 465kcal
Ingredients
3cupsugarYou can use Monk Fruit or Swerve to decrease sugar.
1cupVegetable ShorteningI use Extra Virgin Coconut Oil but you can use your favorite Vegetable Shortening
6eggs
3cupsall purpose flour
¼teaspoonsalt
¼teaspoonbaking soda
1teaspoonvanilla
1teaspoonlemon or almond extract
8ozsour cream
9wide mouth pint jars
Instructions
Mix sugar and Vegetable shortening, then add eggs one at a time. Alternate sour cream and flour. Add vanilla, lemon (or almond) extract, salt, and soda.
Spray inside of wide mouth jars with cooking spray and wipe off rims.
Fill the jars half full with batter (no more).
Place jars uncovered on baking sheet not touching. Bake at 325 for 1 hour.
When finished baking, remove from oven. Wipe off rims and place on lids and ring. Will “POP”.
Notes
Christy’s Note: I am so grateful to Shay for sharing this recipe because it is one of the most delicious pound cakes I’ve ever had. The batter is just like velvet and it’s so pretty to bake up and deliver in Mason jars! I’ll be making this as Holiday gifts from here on out. As far as storing the cake in Mason Jars, Shay reports that her family has had wonderful luck with this recipe. However, conditions and methods of storage vary it is your own responsibility to determine whether or not a cake stored long term is safe to consume. For best results and safety, if you would like to store these long term, I recommend placing the sealed jars in your freezer.