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
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON CAKE FROM SCRATCH
Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.
Provided by BakersDozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
- Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
- Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g
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 CAKE (FROM SCRATCH)
Make and share this Lemon Cake (From Scratch) recipe from Food.com.
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 cake, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Butter and flour a 9-inch round pan and set aside.
- In a mixing bowl, using an electric mixer set on high speed, blend the butter and the 1 cup granulated sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add the lemon juice, zest, and baking powder and mix well.
- Slowly stir in the flour and milk. Mix on low speed until combined.
- In another bowl, whip the egg whites with the electric mixer set on high. When the egg whites begin to get frothy, sprinkle with the 2 tablespoons granulated sugar. Continue beating until the egg whites form soft peaks.
- Gently stir about one-quarter of the whites into the cake batter to lighten it. Fold in the remaining whites until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a rack in the pan for 10 minutes, then invert onto a serving platter and allow to cool completely.
- To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Pour half of the glaze over the top of the cooled cake, allowing it to drip down the sides. Allow the cake to stand for 10 minutes, then top with the remaining glaze.
- Garnish with the lemon zest and candied violets, if using, and serve.
Nutrition Facts : Calories 573.7, Fat 19.4, SaturatedFat 11.1, Cholesterol 166.1, Sodium 419.5, Carbohydrate 93.2, Fiber 1.7, Sugar 57.9, Protein 9.2
LEMON CAKE
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
LEMON CAKE POPS
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
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
LEMON BUNDT CAKE RECIPE BY TASTY
This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat.
Provided by Katie Aubin
Categories Desserts
Time 2h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the cake: In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.
- Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.
- Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.
- Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.
- After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.
- Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.
- Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.
- Transfer the cake to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 124 grams, Fat 26 grams, Fiber 2 grams, Protein 9 grams, Sugar 81 grams
CAKE POPS
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 46 cake pops
Number Of Ingredients 4
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.
LEMON DROP MINI CAKES
Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!
Provided by Lil' Luna
Categories Dessert
Time 27m
Number Of Ingredients 15
Steps:
- Spray mini muffin pans with non-stick spray; set aside.
- Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
- Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
- Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
- Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
- Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
Nutrition Facts : Calories 62 kcal, Carbohydrate 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 57 mg, Sugar 7 g, ServingSize 1 serving
EASY LEMON CAKE
A simple yet impressive lemon cake recipe for everyone.
Provided by k_allen18
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/Gas 4. Grease two 20cm/8 inch round sandwich tins and line with non-stick baking paper.
- Place the butter and sugar in a bowl and cream together until thick and pale. Beat the 3 eggs and add to the bowl, then sift in the flour gradually. Finely grate the zest from the 2 lemons into the bowl, and squeeze 1 tbsp lemon juice and add.
- Beat together for about 2 minutes, until the mixture is light and fluffy. Spoon into the tins and spread level. Bake for 30-35 minutes or until firm and golden, and leave to cool in the tins for 10 minutes. Then turn out onto a wire rack and leave until completely cooled.
- To make the icing, beat the butter with the icing sugar until light and fluffy, and squeeze 1 tbsp lemon juice into the mixture.
- Spread the icing over the top of each cake using a palette knife, and sandwich together.
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 LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
This 3 layer lemon layer cake is made completely from scratch with real lemons. It's deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.
Provided by Sally
Categories Cake
Time 4h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the milk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick- about 1 - 1.5 inches.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the cream cheese and beat until completely smooth and combined. Add confectioners' sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners' sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet. (I always add a pinch of salt!)
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 1 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I like to top mine with homemade whipped cream (I used Wilton 8B piping tip).
- Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
LEMON SPONGE CAKE RECIPE
Lemon sponge cake with lemon curd is delicious, quick and easy to make - infused with fresh lemons, it's a light and refreshing bake.
Provided by Sue McMahon
Categories Dessert
Time 55m
Yield Serves: 12
Number Of Ingredients 15
Steps:
- Set the oven to 180°C. To make the cake: Beat the butter. Add the remaining ingredients to it and beat until smooth. Divide mixture between sandwich tins, and level surface.
- Bake cakes in the centre of oven for 30-35 mins, or until they have risen and feel just firm to the touch in the centre.
- Meanwhile, to make syrup: Pour 4tbsp water into a small pan; add sugar. Place pan on a low heat and stir until sugar dissolves. Increase heat and bring mixture to the boil; boil rapidly for 1 min, then remove pan from heat and add lemon juice.
- When cakes are cooked, remove from oven and pour syrup over each one. Leave cakes in tins for about 10 minutes until syrup has soaked in, then transfer to a wire rack to cool completely.
- Cut each cake in half horizontally, to give 4 layers in total. Sandwich together with 1tbsp lemon curd spread between each layer.
- To make the frosting: Beat butter until very soft, then add remaining ingredients and beat well until fluffy. Spread over the top and sides of the cake.
Nutrition Facts : @context https, Calories 527 Kcal, Sugar 51 g, Fat 28 g, Sodium 3.5 g, Protein 5 g, Carbohydrate 65 g
LEMON POPPYSEED CAKE
Lemon and poppyseed cake is a baking classic, packed with zesty flavours and drenched in icing for the ultimate treat alongside a cuppa
Provided by Mary Cadogan
Categories Afternoon tea
Time 1h
Yield 12 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).
- In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.
- Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "lemon cake pops from scratch food"
GHOSTLY LEMON CAKE POPS RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
3/5 Total Time 1 hrServings 18
- Crumble the cake into a food processor. Add the butter, lemon zest, lemon juice and sugar and pulse to combine. Transfer the mixture to a bowl and shape into 18 mounds. Gently press them into ghost shapes and ease each one onto a popsicle stick. Stand the pops upright in a large piece of Styrofoam.
- In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted. Stir until completely melted and cooled to 88° on an instant-read thermometer. Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl. Stand the pops upright in the Styrofoam and let the chocolate set. Use the edible decorating pen to draw faces on the ghosts and serve.
HOMEMADE CAKE POPS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (85)Total Time 457089 hrs 39 minsCategory Cake Pops
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined. Scrape down the bottom and sides of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients until combined. Manually whisk the batter to ensure there are no large lumps at the bottom of the bowl. Batter will be slightly thick. Pour the batter evenly into the prepared pan. Bake for 30-36 minutes or until a toothpick inserted in the center comes out clean. If the top begins browning too quickly in the oven, loosely place a piece of aluminum foil on top.
LEMON CAKE FROM SCRATCH RECIPE {WITH LEMON CURD …
From thebestcakerecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 15Calories 850 per serving
- Cream the butter and sugar together until smooth, and beat in the eggs one at a time. Stir in the vanilla. Add the flour, baking powder, and salt along with the milk, lemon juice and lemon zest, mixing until just combined.
- In a small bowl, beat egg yolks until smooth. As the eggs are beating, put a saucepan on medium heat and add the lemon zest, lemon juice and cornstarch. Then, add the butter and sugar to the lemon mixture. Bring the mixture to a boil, and stir for 1 minute.
- In a large bowl, beat the butter together and slowly add the confectioners' sugar. Add the lemon juice and the lemon zest as the confectioners' sugar is added. Add in milk as needed and beat until light and fluffy.
CAKE POPS RECIPE - LEITE'S CULINARIA: FOOD, COOKING ...
From leitesculinaria.com
5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 45 mins
- In the bowl of a standing mixer, beat the cream cheese and butter until smooth and creamy. Beat in the confectioners’ sugar and milk or half-and-half until smooth. You want the mixture to have the consistency of soft frosting. Scoop about 1/3 of the frosting mixture into a small bowl.
- Crumble the cakes finely into the bowl of frosting and stir until well blended. If the cake pop mixture seems dry, add some or all the remaining frosting. Cover and refrigerate for at least an hour or up to overnight.
- Roll the cake pop mixture into 1-inch balls. (If you prefer cake pebbles to cake pops, make them a little imperfect so they resemble pebbles.) Place the cake pops on a parchment-lined baking sheet, and place the sheet in the fridge or freezer while you melt the chocolate or up to several hours. [Editor’s Note: The cake pops were easier to dip and in fact looked prettier when left in the freezer overnight before being dipped. This ensured they remained firm enough to stay together without creating little crumbs in the dipping chocolate.]
- Melt the chocolate on low heat in the microwave or in a double boiler set over simmering water, stirring until smooth.
SOUTHERN LEMON POUND CAKE (FROM SCRATCH) - DIVAS …
From divascancook.com
4/5 (100)Total Time 1 hr 25 minsCategory Cake
HOW TO MAKE LEMON FROSTING FROM SCRATCH - EASY
From food.onehowto.com
- To start preparing your lemon frosting from scratch, beat the butter well. It is important that the butter be at room temperature to make it easier to work with. We recommend that you take the butter out of the refrigerator a few minutes before you start making the lemon frosting.
- Later, add the lemon juice and continue beating. You can use a blender or mix it by hand with a spoon or spatula to prepare the lemon frosting for cakes or cupcakes.
- When the lemon and the butter are well mixed, start gradually adding the powdered sugar. It is best to sift the powdered sugar before adding it to make it thinner and mix faster. You'll see the lemon frosting slowly starting to take shape.If you don't have powdered sugar at home, here you can learn all about making homemade icing sugar with regular sugar.
- Then, add a little lemon zest for added flavor and keep mixing. When mixed, add the milk or cream. Both products can be used to make lemon frosting, so use the one you like better or the one you have on hand.
LEMON CREAM CHEESE CAKE POPS RECIPE - HONEST …
From honestcooking.com
Servings 50Total Time 4 hrs 10 minsCategory Baking
LEMON CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.8/5 (23)Calories 558 per servingCategory Dessert
LEMON DROP CAKE POPS RECIPE | GET CRACKING
From eggs.ca
Servings 36Calories 353 per servingCategory For Kids
CAKE POPS FROM SCRATCH - PINT SIZED BAKER
From pintsizedbaker.com
10 BEST MOIST LEMON CAKE RECIPES - YUMMLY
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GOLD GLITTER LEMON CAKE POPS RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
4.6/5 (16)Total Time 1 hrCategory DessertCalories 425 per serving
- In a large bowl, crumble the cake using your hands. You want to crumble it to the smallest pieces possible.
- Add the icing (3/4 of a ready made container) and mix together with the crumbled cake and the lemon juice. This is the most tedious part. At first it will seem like they won't mix together, but they will! Use a large spoon and continue to work until the icing is fully mixed into the cake. The batter should be dense enough to hold together when you roll the cake into balls.
- Roll the cake ball batter into 24 balls and place on a wax paper or parchment lined baking sheet. Allow to cool in the fridge for 2 hours (or the freezer for about 20 minutes, just to cool them but not freeze them)
BEST LEMON POUND CAKE - A SOUTHERN SOUL
From asouthernsoul.com
4/5 (59)Total Time 1 hr 35 minsCategory Cake, Dessert
LEMON 7 UP POUND CAKE - EASY SODA CAKE FROM SCRATCH ...
From plattertalk.com
Ratings 19Calories 321 per servingCategory Dessert
- In a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency.
LEMON MERINGUE CAKE RECIPE - SCOTT BIEBER | FOOD & WINE
From foodandwine.com
3/5
- Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust the pans lightly with flour, tapping out any excess.
- In the bowl of a standing mixer, beat the butter with the sugar at high speed until fluffy, about 5 minutes. Add the eggs and egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla. Beat in the flour mixture at low speed in 3 batches, alternating with the milk; beat just until smooth.
- Scrape the batter into the prepared pans and smooth the surfaces. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool on racks for 10 minutes, then unmold them onto the racks; let cool completely.
BEST LEMON CAKE FROM SCRATCH - MOM LOVES BAKING
From momlovesbaking.com
4.8/5 (4)Total Time 45 minsCategory DessertCalories 435 per serving
- Preheat oven to 350°F. Line 3 (9-inch) round pans with parchment paper. Spray with non-stick cooking spray. Set aside.
- Beat vegetable shortening on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
HOW TO MAKE EASY EASTER CAKE POPS, STEP BY STEP
From tasteofhome.com
Author Nancy Mock
LEMON CAKE - PREPPY KITCHEN
From preppykitchen.com
Ratings 538Calories 240 per servingCategory Dessert
BEST EASY FLUFFY COCONUT VEGAN LEMON CAKE FROM SCRATCH
From bohemianvegankitchen.com
5/5 (5)Total Time 45 minsCategory DessertCalories 193 per serving
OUR FAVORITE LEMON CAKE RECIPES - MARTHA STEWART
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STARBUCKS LEMON CAKE POPS ARE BACK JUST IN TIME FOR SPRING
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VANILLA CAKE POPS FROM SCRATCH - FOOD NEWS
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40 BEST CAKE RECIPES FROM SCRATCH - OUR MOST BAKED CAKES ...
From southernliving.com
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