LEMON CAKE POPS
The perfect balance of light lemon flavor and sweetness, these Lemon Cake Pops are perfect for Easter or any Springtime event. Add your own lemon flavor to a boxed cake mix for just the right amount of tart lemon flavor.
Provided by Jenna Owens
Categories Desserts
Time 3h45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 172 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
LEMON CAKE POPS FROM SCRATCH
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
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 LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON LOVER'S POUND CAKE
Make and share this Lemon Lover's Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
- Add eggs 1 at a time, beating after each addition.
- Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
- In another bowl, add the flour, baking soda, and salt; stir to combine.
- Add the flour mixture to the creamed mixture alternately with the sour cream.
- Beat just until combined.
- Pour batter into a greased and floured 10-inch bundt pan.
- Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
- Cool for 10 minutes before removing from the pan to cool on a wire rack.
- To make icing: in a bowl, beat the sour cream and butter until well blended.
- Gradually add powdered sugar; stir to combine.
- Beat in the lemon juice and lemon peel.
- Drizzle over cooled cake.
- Store in the refrigerator.
LEMON CAKE POPS
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
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
POPOVERS
A light and airy favorite bread treat. Serve piping hot and enjoy!
Provided by Christy
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
- In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
- Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.
Nutrition Facts : Calories 120 calories, Carbohydrate 17.9 g, Cholesterol 65.3 mg, Fat 2.7 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 234.2 mg, Sugar 2.1 g
LEMON-PEPPER POPOVERS
Provided by Ian Knauer
Categories Bread Brunch Side Bake Picnic Vegetarian Kid-Friendly Quick & Easy Lemon Potluck Gourmet Small Plates
Yield Makes 6 popovers
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F with rack in lower third. Generously butter popover cups.
- Whisk together milk, water, eggs, and zest in a bowl, then whisk in butter. Add flour, salt, and pepper and whisk until batter is combined well but still slightly lumpy.
- Divide batter among popover cups and sprinkle tops with additional pepper as garnish. Bake until puffed and golden, about 40 minutes. Cut a slit about 1/2-inch long in top of each popover with a small sharp knife, then bake 5 minutes more.
LAMINGTONS
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.
Provided by bme
Categories Desserts Cakes Yellow Cake Recipes
Time P1DT1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
- Sift together the flour, baking powder, and salt. Set aside.
- Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
- To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
- Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g
LEMON-LOVER'S POP CAKE
Make and share this Lemon-Lover's Pop Cake recipe from Food.com.
Provided by NELady
Categories Dessert
Time 1h5m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 817.8, Fat 42, SaturatedFat 11.8, Cholesterol 137.5, Sodium 698.1, Carbohydrate 106.9, Fiber 0.7, Sugar 72.1, Protein 6.1
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
- Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- Transfer to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
More about "lemonloverspopcake recipes"
LEMON DROP CAKE POPS RECIPE | GET CRACKING
From eggs.ca
LEMON POUND CAKE RECIPE - BAKING A MOMENT
From bakingamoment.com
REAL SOUTHERN LEMON POUND CAKE RECIPE - DIVAS CAN …
From divascancook.com
HOMEMADE LEMON POUND CAKE | I HEART RECIPES
From iheartrecipes.com
BEST LEMON POUND CAKE RECIPE (STEP BY STEP, FROM …
From whiskaffair.com
LEMON BUNDT CAKE | RICARDO
From ricardocuisine.com
LEMON POPPY SEED CAKE POPS: CURE FOR WINTER BLUES
From projectnursery.com
BEST LEMON POKE CAKE RECIPE - ULTIMATE LEMON CAKE …
From savoryexperiments.com
LEMON LIME JELLO POKE CAKE RECIPE - CLEVELRY SIMPLE
From cleverlysimple.com
10+ LUSCIOUS LEMON POUND CAKES | ALLRECIPES
From allrecipes.com
LEMON POPPYSEED CAKE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
50 LEMON POTLUCK DESSERTS PERFECT FOR A CROWD | TASTE OF …
From tasteofhome.com
LEMON LOVER S POP CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
EASY LEMON CAKE WITH LEMON PUDDING FROSTING - TOGETHER AS FAMILY
From togetherasfamily.com
EASY LEMON POPPY SEED CAKE - LISA'S LEMONY KITCHEN
From mykeuken.com
LEMON POKE CAKE (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
EASY LEMON POUND CAKE RECIPE L LIFE LOVE AND SUGAR
From lifeloveandsugar.com
LEMON LUSH: THE PERFECT ONE-PAN DESSERT FOR POTLUCKS OR GATHERINGS!
From amandascookin.com
ICED LEMON POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
LEMON PUDDING POKE CAKE - SOULFULLY MADE
From soulfullymade.com
LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
From handletheheat.com
LEMON LOVER'S BUNDT CAKE - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
LEMON POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
LEMON-GLAZED POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON POPPY SEED CAKE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
LEMON POPPY SEED LOAF CAKE WITH LEMON GLAZE - THE ... - THE …
From thekitchenmagpie.com
EASY LEMON JELLO POKE CAKE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE COOKS
From averiecooks.com
LEMON POUND CAKE {WITH A LEMON GLAZE!} | LIL' LUNA
From lilluna.com
LUSCIOUS LEMON POKE CAKE - LEMON BLOSSOMS
From lemonblossoms.com
LEMON LOVERS POUND CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
LEMON POKE CAKE - HEALTHY & INDULGENT DINNER & SLOW COOKER …
From carlsbadcravings.com
LEMON POPPY SEED LOAF (THE BEST) | RICARDO
From ricardocuisine.com
GLAZED LEMON POUND CAKE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON LOVER'S CAKE | COOK'S COUNTRY - MASTERCOOK
From mastercook.com
EASY LEMON CAKE (ALL-IN-ONE LEMON SPONGE) - CHARLOTTE'S LIVELY …
From charlotteslivelykitchen.com
LEMON LOVERS POUND CAKE ~ …
From pinterest.com
LEMON POKE CAKE | ORIGINAL LEMON JELLO CAKE RECIPE
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love