Well hello there delicious cuteness in a jar!
There really is nothing like a mini mason jar to add a little “cuteness” to everything you put in it! And not only are these mason jars super cute, they’re super scrumptious!
A delicious layer of slightly tart, slightly sweet raspberry cream cheese filling is sandwiched between two layers of All But Gluten Lemon Poppy Seed Loaf Cake.
The cake is the perfect combination of pillowy soft and sweet, with a nice lemon zest! Not to mention, it makes this delicious gluten free dessert so easy to make!
- 1 All But Gluten Lemon Poppy Seed Loaf Cake
- 8 oz cream cheese
- 1 cup fresh raspberries
- ¼ cup powdered sugar
Begin by slicing the loaf cake lengthwise into four sections.
Cut out 8 small circles from the sliced loaf using a 2″ pastry cutter. Place each one into the bottom of a 4 oz mason jar.
In a large bowl combine the cream cheese, raspberries and powdered sugar with an electric hand mixer. (Be sure to leave 8 little raspberries aside to top the jars with!)
Spoon the raspberry cream cheese mixture on top of the lemon loaf.
Crumble the remaining lemon loaf on top.
Add a little raspberry to finish them off!
I love using the small mason jars to make a dessert that’s just enough! I also love the grab-and-go functionality of mason jar desserts.
Place a lid on top and easily transport these little dessert jars to a BBQ, baby shower or birthday party!
Grab an All But Gluten Lemon Loaf Cake in the fresh bakery section of your grocery store and get gluten-free-dessert-layering-away!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.