LEMON CAKE POPS
The perfect balance of light lemon flavor and sweetness, these Lemon Cake Pops are perfect for Easter or any Springtime event. Add your own lemon flavor to a boxed cake mix for just the right amount of tart lemon flavor.
Provided by Jenna Owens
Categories Desserts
Time 3h45m
Number Of Ingredients 7
Steps:
- 1. Mix the cake according to the directions on the box, but add in the lemon zest and lemon extract as well. Bake according to the directions on the box. Let cool completely. 2. Crumble the cake into the bowl of your stand mixer. Beat for a minute to break the cake into small crumbles, then add a scoop of frosting. Mix and add more frosting if necessary until the mixture is able to be formed into balls but still a little crumbly. 3. Roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate for 2 hours or freeze for 1 hour. 4. Before removing the balls from the refrigerator or freezer, prepare your decorations. Have the sprinkles and cake pop sticks handy. Melt the candy wafers in a double boiler or the microwave. I like to pour the melted candy wafers into a 2 cup glass measuring cup for easy dunking. 5. Take out a few cake balls at a time. Take a stick and dip it in the melted white chocolate, then stick it into one of the cake balls. Dip completely into the melted chocolate. Gently spin and tap the pop to remove excess chocolate. Add some sprinkles and poke the pop in a styrofoam block to harden. Repeat for the remaining cake pops. 6. Store the cake pops in the refrigerator for up to 1 week. You can also freeze for up to 6 weeks and thaw overnight in the refrigerator.
Nutrition Facts : Calories 172 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON CAKE POPS FROM SCRATCH
These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h45m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
- Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
- Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
- Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
- Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
- Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
- Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
- Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g
LEMON CAKE FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
- Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
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