Pound Cakes In Jars

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/4 tsp Baking soda
  • 1 tsp Lemon or almond extract
  • 1/4 tsp Salt
  • 3 cup Sugar
  • 1 tsp Vanilla
  • 1 cup Vegetable shortening

• Dairy

  • 8 oz Sour cream

• Tools & Equipment

  • 9 Wide mouth pint jars

Found on southernplate.com

Description

Ingredients

• 3 cup sugar
• 1 cup Vegetable Shortening
• 6 eggs
• 3 cups all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon vanilla
• 1 teaspoon lemon or almond extract
• 8 oz sour cream
• 9 wide mouth pint jars

Directions

• Mix sugar and Crisco, then add eggs one at a time. Alternate sour cream and flour. Add vanilla, lemon (or almond) extract, salt, and soda.
• Spray wide mouth jars with cooking spray and wipe off rims.
• Fill the jars half full with batter (no more).
• Place jars 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”.