Lemon Cake Pops

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 4 eggs
• 250 g flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt
• 75 g butter
• 125 g cream cheese
• 150 g powdered sugar
• 3 tsp lemon juice
• 3 tbsp lemon peel, zest, untreated
• 450 g white chocolate coating
• 1 tsp coconut oil (only if the chocolate coating is not smooth enough)
• some lemon pieces or sugar sprinkles

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 50 minutes

lemony refreshing, makes about 40 pieces

Before you start, you will need 40-45 lollipop sticks or wooden skewers and a holder (e.g. a thick Styrofoam plate). Preheat the oven to 180°C. FOR THE BASIC DOUGH: Beat the softened butter and sugar with a hand mixer on high for 5 minutes until creamy. Add the eggs one at a time, whisking occasionally. In a second bowl, combine the dry ingredients and sift them into the butter mixture. Mix everything well again. Grease a loaf pan well, pour in the batter and bake for 45-50 minutes. Once the cake is out of the oven, let it cool briefly in the pan. Then turn it out onto a wire rack and cool completely. FOR THE FROSTING: Beat the softened butter and cream cheese with a hand mixer until creamy. Add the remaining ingredients and beat until smooth. To make the cake pops, cut off any hard or dark spots from the pre-baked cake with a knife. Then take a large bowl and crush the cake into small crumbs with your hands. Place some baking paper on a baking tray (if the tray fits in your refrigerator; otherwise, use plates or something similar) and set it aside. Mix the crumbs well with the frosting using your hands. Form the sticky cake mixture into 3-4 cm balls and place them on the baking tray. Before you start decorating, place the balls in the refrigerator for an hour. Melt the chocolate coating in a double boiler, dip a lollipop stick or wooden skewer a finger’s width into the chocolate, and skewer the balls. If the white chocolate coating isn’t nice and runny, you can add 1 teaspoon of coconut oil. FOR DECORATION: Cut some lemon slices into small pieces or set aside sugar sprinkles. Dip the cake pops into the chocolate coating until everything is covered. Hold the ball tilted downward and roll the lollipop sticks back and forth between your hands until all the excess chocolate has dripped off. Once no more chocolate has dripped off, you can place the cake pops in your holder and decorate. It’s best to refrigerate the cake pops.