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 BALLS (CAKE TRUFFLES)
Learn how to make no bake quick and easy cake balls recipe. These homemade lemon cake truffles with cake mix and other simple ingredients are fudgy, creamy!
Provided by CakeWhiz
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
- Scoop out small portions of the dough and form little balls.
- Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.
Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 150 mg, Sugar 15 g, ServingSize 1 serving
LEMON CAKE FILLING
A luscious, brightly flavored, old fashioned cake filling from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This makes enough filling for three 9 inch cake layers. Cooling time not included in preparation time.
Provided by Molly53
Categories Dessert
Time 20m
Yield 3 9 inch layers
Number Of Ingredients 7
Steps:
- Mix sugar and cornstarch together thoroughly.
- Combine the beaten egg, water, lemon juice and rind; add to dry ingredients.
- Cook in a double boiler about 15 minutes, stirring constantly.
- Add butter, beat well and cool before using.
LEMON FILLED CAKE BALLS
I decided to experiment this morning with cake balls and came up with this, They turned out wonderful, and very pretty, with an extra little lemon in the middle to make them extra yummy!
Provided by Gail Herbest
Categories Other Desserts
Time 3h
Number Of Ingredients 4
Steps:
- 1. Prepare cake mix as directed on the box adding the 1 teaspoon of lemon extract during mixing.Bake in a 9x13 pan as directed. When cake is done and cool enough to handle(but still warm)place into a large mixing bowl and crumble.
- 2. Add approximately 2-3 Tablespoons of lemon curd. and mix well until the cake is easily formed into balls. I like mine a little "cakey" but you can add more to you liking. reserve and set aside 1 cup of the mixture
- 3. using a Tablespoon form into balls and place on a cookie sheet covered with parchment or waxed paper. with the handle of a wooden spoon (I use my little finger)make a small well in the middle of each ball.
- 4. fill each cake ball with a small amount of the lemon curd. (I used a small frosting press that I have.) using the reserved cake mixture that you set aside take a small piece and carefully cover each opening pressing lightly so as not to push any of the lemon curd out.
- 5. Place in refrigerator or freezer for one hour.
- 6. Remove from freezer and dip each ball into melted white bark, I use a spoon to dip then transfer the cake ball to the fork and let it drip the excess off. set each ball onto waxed or parchment paper and let sit until; the coating has set. don't worry if you see a little spot or two that you missed you can re-dip that area with the left over bark after letting them sit.
- 7. store in a airtight covered container until ready to serve. ENJOY!
LEMON CAKE BALLS
Learn how to make melt in your mouth Lemon Cake Balls with a creamy sweet & tangy texture. Cover in white chocolate for a cheerful spring treat.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 6
Steps:
- I used a box lemon cake mix, but you can choose homemade if you'd like. Either way, it should be the equivalent of a 9x13 baked lemon cake.
- In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
- Remove the cake from the pan and break it apart, crushing it until it's a fine crumble.
- Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
- Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
- Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
- Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
- Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
- Allow the chocolate to set and store in an airtight container.
Nutrition Facts : Calories 121 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 5 mg, Sodium 121 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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 WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
LEMON SNOWBALL
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.-Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.
Nutrition Facts : Calories 268 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-CHEESECAKE BALLS
You won't be able to eat just one of our sunny, bite-sized, lemony cheesecakes. They're perfect summer party treats.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 50
Number Of Ingredients 4
Steps:
- Line cookie sheet with waxed or parchment paper. In medium bowl, beat cream cheese, lemonade concentrate and powdered sugar with spoon or electric mixer on low speed. Fold in graham cracker crumbs.
- Using 1 1/2-inch scoop, shape mixture into small balls; place on cookie sheet. Refrigerate 1 hour before serving.
Nutrition Facts : ServingSize 1 Serving
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