A Sweet Treat for Mom: Lemon Cake in a Jar
Make this Mother’s Day memorable with a gift that’s just as tasty as it is pretty. Even kids can help with this super-simple recipe.
Kevin Marple for Del Frisco's Grille
- 3 ounces lemon curd (available at upscale grocery/market)
- (2) 1/2-inch slices store-bought lemon or pound cake
- 2 tablespoons fresh whipped cream, slightly sweetened
- 2-inch round cutter
- 8-ounce wide-mouth Mason jar
At Del Frisco’s Grille, we bake our cake from scratch and make our lemon curd in-house. When making this recipe at home, we recommend purchasing pre-made ingredients from a trusted grocery store to significantly cut down prep time. If time's not an issue, try HGTV's pound cake recipe or lemon curd recipe.
Lay both slices of cake on a tabletop, and cut a circle out of each slice with the 2-inch round cutter. Take the remaining trim from the slices, and crumble it with your hands into a bowl. You will garnish the dessert with the cake crumbles later.
Place one cake round in the bottom of the jar. Take a cylindrical object that will fit into the jar (a drink muddler works) to press the circular cake into the bottom so it’s compact and even. Next, top the cake by spooning 1-1/2 ounces of the lemon curd on top. Tap the jar slightly to even the curd layer and get rid of any air bubbles.
Gently place the second cake round into the jar on top of the curd layer. This time, let the cake settle into the curd layer instead of pressing down. This ensures the thickness of the curd layer isn’t compromised.
Top the second cake with the remaining 1-1/2 ounces of lemon curd. Chill the jar for 30 minutes, so it sets. Once you’re ready to serve, spoon or pipe fresh whipped cream on top, and garnish with the reserved crumbled cake.
Recipe Courtesy of Del Frisco's Grille