Best 3 Lemon Cake Pops Recipes

LEMON CAKE POPS FROM SCRATCH

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.

LEMON CAKE POPS

Steps:

• 1) Mix a glaze of water and powdered sugar.
• 2) Roll that tangy lemon bar into a uniform ball.
• 3) Dip the ball into the glaze.
• 4) Sprinkle your pop with lemon zest.
• 5) Pop it on the stick and enjoy.

LEMON CAKE POPS

Steps:

• 1. Bake cake as directed on box. Cool completely.
• 2. Crumble cake into large bowl.
• 3. Mix cake crumbs thoroughly with 2/3 or up to 1 can of the frosting. Use hands or mixer.
• 4. Roll mixture into little balls and place on cookie sheet lined with wax paper. I used a mini ice cream scooper to keep the balls uniform.
• 5. Place cake balls in refrigerator and chill for several hours or 15 - 30 minutes in the freezer.
• 6. After the cake balls are chilled, melt some of the bark according to directions; dip stick in the icing and place in the cake ball.
• 7. Continue until all cake balls have sticks. Refrigerate again until sticks set (10-15 minutes)
• 8. Melt rest of the bark, rolls cake balls in icing, carefully tap off extra icing
• 9. If decorating with sprinkles, pearls or colored sugar, do so immediately after dipping in icing. The icing sets quickly.
• 10. Push sticks into styrofoam block, space pops so they won't touch.
• 11. Let cake pops set completely