Lemon cake pops

Ingredients for 1 servings:

• 75 g butter
• 70 g sugar
• 1 sachet of vanilla sugar
• 2 m.-sized eggs
• 4 tbsp milk
• 150 g flour
• 1 tsp, leveled baking powder
• ½ lemon(s), squeezed
• 60 g butter
• 30 g powdered sugar
• 60 g cream cheese
• ½ lemon(s), squeezed
• 2 cups cake icing (lemon icing)
• Sugar decorations (e.g. butterflies, pearls, etc.)
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

good and easy recipe, makes about 20 pieces

You will need approximately 20 wooden or plastic cake sticks. Preheat the oven to 180°C (350°F) top/bottom heat (160°C (fan/convection oven). For the pastry, beat the butter, sugar, and vanilla sugar until creamy. Add the eggs one at a time and mix in, then pour in the milk. Mix the flour with the baking powder, sift over the butter mixture, and then stir into the pastry. Add the juice of 1/2 lemon. Butter and flour a 26cm springform pan and pour in the batter. Smooth the batter and place in the hot oven. Bake the cake for 25 minutes, until the cake is light golden brown. Do a skewer test. For the frosting, combine the butter, powdered sugar, and cream cheese. Then gradually add the juice of 1/2 lemon. Let the cake base cool to at least lukewarm, then crumble it into a bowl as finely as possible and knead into the frosting. Form the mixture into walnut-sized balls and insert a stick into each one. Place the formed balls in the freezer for at least two hours. Warm the lemon glaze, remove the cake balls one at a time from the freezer, and dip them in the glaze. Let them drain well. Then sprinkle and decorate as desired. This must be done very quickly, as the glaze hardens very quickly due to the frozen dough.