Lemon cake pops - recipe
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Prepare
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Serves
24 -
Cook
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Skill
Easy
Ingredients
For the cake
- 150 g Unrefined golden caster sugar room temperature
- 100 g Butter (unsalted) softened
- 2 Egg(s) (free range) large
- 1 Lemon zest
- 2 tsp Lemon juice
- 225 g Self-raising white flour
- 2 tsp Baking powder
- 165 g Yoghurt
For the buttercream
- 100 g Butter (unsalted)
- 100 g Mascarpone cheese
- 350 g Unrefined golden icing sugar
- 1 tsp Vanilla extract
For the coating
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1
For this recipe you will need 24 lollipop or cake pop sticks.
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2
To bake sponge, preheat oven to 180°C (160°C fan, gas mark 4). Lightly grease a 10” round or square baking pan with non stick baking spray.
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3
Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time. Throw in the lemon zest and juice. Sift the flour with the baking powder.
For this step you'll need:
- 100g Butter (unsalted)
- 150g Unrefined golden caster sugar room temperature
- 2 Egg(s) (free range) large
- 1 Lemon zest
- 2tsp Lemon juice
- 225g Self-raising white flour
- 2tsp Baking powder
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4
On low speed add the dry ingredients and the yoghurt alternately, 3 parts flour, 2 parts yoghurt. Begin and end with the flour. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.
For this step you'll need:
- 165g Yoghurt
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5
To make the buttercream, beat the butter and mascarpone cheese together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla extract.
For this step you'll need:
- 100g Butter (unsalted)
- 100g Mascarpone cheese
- 350g Unrefined golden icing sugar
- 1tsp Vanilla extract
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6
Once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the buttercream until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour
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7
Line a baking tray with parchment paper. Remove cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm.
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8
Remove cake balls from fridge. Melt a small amount of chocolate in the microwave. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.
For this step you'll need:
- 450g White chocolate
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9
Melt the remaining chocolate. Holding by the stick, dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry.