Lemon Cake Pops from Scratch Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Lemon Cake:

• 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

Lemon Frosting:

• cup cream cheese, softened
• 1 cups confectioners' sugar
• 2 teaspoons lemon juice

Additional items:

• Lollipop sticks
• Styrofoam block
• 1 (14 ounce) package confectioners' coating (such as Wilton Candy Melts)
• 1 (1.75 ounce) package multicolored candy sprinkles

Directions

1. Preheat the oven to 400F (200C). Grease a rectangular baking dish with butter.
2. Cream 1 cup plus 2 tablespoons of butter and sugar in a bowl using an electric mixer until smooth.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, combine flour and baking powder. Gradually add this mixture to the batter, cup at a time, beating after each addition.
5. Mix in the lemon zest.
6. Pour the batter into the prepared baking dish.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen the cake.
9. Invert the cake carefully onto a serving plate or cooling rack. Let it cool completely for 30 minutes to 1 hour.
10. For the frosting, combine cream cheese and butter in a bowl and beat with an electric mixer until creamy.
11. Gradually add confectioners' sugar, cup at a time, alternating with lemon juice, until the frosting reaches the desired consistency.
12. Prepare a styrofoam block by poking holes 2-3 inches apart using a lollipop stick.
13. Trim off the tops and sides of the cooled cake. Crumble the cake into very fine crumbs using your hands.
14. Mix 2 tablespoons of frosting into the cake crumbs until thoroughly combined. Add more frosting if necessary until the mixture is smooth and sticks together.
15. Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls and arrange them on the baking sheet.
16. Refrigerate the cake balls for 30 minutes.
17. Melt of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting (1 to 3 minutes).
18. Poke a small hole into each cake ball with a lollipop stick. Dip the lollipop sticks into the melted coating, then insert one into each cake ball.
19. Refrigerate the cake balls for another 30 minutes.
20. Melt the remaining confectioners' coating in a microwave-safe bowl in 15-second intervals, stirring after each melting (1 to 3 minutes).
21. Dip each cake ball into the coating, tapping to remove any excess.
22. Sprinkle multicolored candy sprinkles over the cake balls.
23. Place the cake pops upright in the prepared foam block and allow them to dry completely.

Cook's Note

Instead of a styrofoam block, you can use a loaf of bread or an inverted strainer with large holes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.