Lemon Drop Cake Pops Recipes

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.

JUST DUCKY LEMONADE CAKE POPS

Steps:

• Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting and 3 tablespoons of the drink mix; mix well. Shape into 1 1/4-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated. In small bowl, mix yellow sugar and remaining 2 tablespoons drink mix; set aside.
• In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy; insert stick halfway into 1 cake ball. Repeat. Return pops to cookie sheet. Refrigerate 5 minutes; remove a few at a time. Dip each cake ball into melted candy to cover; tap off excess. Immediately sprinkle with sugar mixture. Poke opposite end of stick into foam block. Let stand until set. Use remaining melted candy to attach candy eyes, candy corn pieces for feet and orange candy for nose. Spoon melted candy on tops.

LEMON CAKE POPS

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.

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 & CREAM POPS

Steps:

• In a large bowl, whisk the sweetened condensed milk, whole milk, lemon juice, sugar and grated lemon zest until sugar is dissolved. Pour into freezer pop molds or cups; top molds with holders or insert wooden sticks into cups. Freeze.

LEMON-LOVER'S POP CAKE

Steps:

• Combine cake mix, pudding and oil. Mix in eggs, one at at a time, then add the pop. Pour in greased and floured Bundt pan. Bake at 325*F for 55 minutes. Let cook before glazing.
• Glaze: Combine all ingredients and whisk until blended, adding drops of water to thin to desired consistency (if necessary). Drizzle all over cake.

LEMON DROP CAKE

Steps:

• Preheat oven to 325 degrees. Butter 3 8" round cake pans, line the bottoms with parchment, and butter the parchment. Dust with flour and and knock out.
• In the large bowl, sift the flours, baking powder, baking soda, and salt together. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and lemon zest and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined. Reduce speed to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
• Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minutes, rotating the pans halfway through baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove pans, and let cool completely. Remove the parchment.
• Make the Lemon Curd Filling: In a small bowl, pour the lemon juice over the lemon zest and let stand for 10 minutes to soften the zest.
• In a nonreactive bowl whisk the eggs, egg yolks, and sugar until combined. Add the lemon zest and lemon juice to the mixture and whisk until just combined.
• Place your bowl containing the egg mixture over a double boiler. Continuously stir the mixture with a heatproof spatula until the mixture has thickened to a pudding-like texture, about 6 minutes (this took me more like 20 minutes, on high heat at that).
• Remove the bowl from the heat and whisk the butter until emulsified. Strain the mixture through a fine-mesh sieve. Take a sheet of plastic wrap and press it into the mixture and around the bowl so that the curd does not form a skin.
• Set the lemon curd aside while you are making the frosting. Do not refrigerate the curd unless you're saving it for future use.
• Make the Lemon Drop Frosting: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil & has thickened, about 20 minutes.
• Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
• Add the vanilla extract and 1/2 cup of the lemon curd and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill it slightly then mix it again until it is the proper consistency. If the frosting is too firm place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
• Assemble the Cake: Refrigerate the frosting for a few minutes (but no more) until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about one cup of the remaining lemon curd filling on top. Add the next layer, trim and fill with 1 cup of lemon curd, then add the third layer and trim. Crumb coat the cake and refrigerate for about 15 minutes. Frost the sides and the top of the cake with the frosting. Garnish with the candies and refrigerate for 15 minutes to firm up the finished cake.
• This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver & refrigerate for up to 3 days.Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.