Name: Lemon Cake Pops from Scratch
Prep time: 1 h
Cook time: 1 h
Yield: 20
Ingredients: Unsalted butter, at room temperature - 1 cup; Unsalted butter, at room temperature - 2 tablespoons; White sugar - 1 cup; Eggs - 4; Vanilla extract - 1 teaspoon; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Lemons, zested - 2; Cream cheese, softened - ¼ cup; Unsalted butter, at room temperature - 2 tablespoons; Confectioners' sugar - 1 ¼ cups; Lemon juice - 2 teaspoons; Lollipop sticks - 2 teaspoons; Styrofoam block - 2 teaspoons; Confectioners' coating (such as Wilton® Candy Melts®) - 1 (14 ounce) package; Multicolored candy sprinkles - 1 (1.75 ounce) package

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Lemon Cake Pops from Scratch

1. Unsalted butter, at room temperature - 1 cup

2. Unsalted butter, at room temperature - 2 tablespoons

3. White sugar - 1 cup

4. Eggs - 4

5. Vanilla extract - 1 teaspoon

6. All-purpose flour - 2 cups

7. Baking powder - 2 teaspoons

8. Lemons, zested - 2

9. Cream cheese, softened - ¼ cup

10. Unsalted butter, at room temperature - 2 tablespoons

11. Confectioners' sugar - 1 ¼ cups

12. Lemon juice - 2 teaspoons

13. Lollipop sticks - 2 teaspoons

14. Styrofoam block - 2 teaspoons

15. Confectioners' coating (such as Wilton® Candy Melts®) - 1 (14 ounce) package

16. Multicolored candy sprinkles - 1 (1.75 ounce) package

How to cook deliciously - Lemon Cake Pops from Scratch

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

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.

10. Stage

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.