Best Lemon Cake Pops Recipes

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LEMON CAKE POPS FROM SCRATCH



Lemon Cake Pops from Scratch image

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

1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 lemons, zested
¼ cup cream cheese, softened
2 tablespoons unsalted butter, at room temperature
1 ¼ cups confectioners' sugar
2 teaspoons lemon juice
lollipop sticks
styrofoam block
1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
1 (1.75 ounce) package multicolored candy sprinkles

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 MERINGUE CAKE POPS



Lemon Meringue Cake Pops image

Take a bite out of spring with these bite-size versions of lemon meringue pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 48

Number Of Ingredients 15

3 cups Gold Medal™ all-purpose flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
1 teaspoon grated lemon peel
5 egg whites
1 3/4 cups granulated sugar
1 cup butter or margarine, softened
1 jar (10 oz) lemon curd (about 1 cup)
1 box Betty Crocker™ HomeStyle fluffy white frosting mix
1/2 cup boiling water
48 paper lollipop sticks
2 blocks white plastic foam
1/4 cup coarse yellow sparkling sugar

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, lemon peel and egg whites; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add lemon curd; mix well with spoon. Roll cake mixture into 1-inch balls; place on cookie sheet. Freeze about 30 minutes or until firm; keep frozen.
  • In medium deep bowl, beat frosting mix and boiling water with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff glossy peaks form.
  • Remove several cake balls from freezer at a time. For each pop, insert 1 lollipop stick halfway into 1 cake ball. Dip cake ball into frosting, swirling to coat. Poke opposite end of stick into foam block. Sprinkle pops with sparkling sugar.

Nutrition Facts : Calories 133, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 121 mg

LEMON CAKE POPS



Lemon Cake Pops image

This quick dessert hack gives you glazed lemon cake pops in a matter of minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 1

Number Of Ingredients 5

1 Fiber One™ 90 calorie lemon bar
2 tablespoons powdered sugar
1/2 teaspoon water
Zest from 1 lemon
1 cake pop stick

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.

Nutrition Facts : Calories 150, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 23 g, TransFat 0 g

LEMON CAKE POPS



Lemon Cake Pops image

This is my trial run on cake pops. For this first effort, I used a cake mix. I was surprised at how well they turned out. These are more time consuming than difficult. The most difficulty was getting the icing on the pops without them falling off the stick. I packaged them real pretty and asked four friends to be my testers...

Provided by Valerie Johnson

Categories     Cakes

Number Of Ingredients 7

1 box lemon cake mix
1 can(s) lemon frosting
1 pkg vanilla or chocolate bark
wax paper
styrofoam block
candy sprinkles, colored sugar, chocolate jimmies (optional)
cake pop sticks

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

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