My kids adore these cake pops because they are so delicious. Instead of frosting, you could simply combine the cake and cream cheese if you don’t like things to be overly sweet. Place in the fridge to store.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 20 |
| Yield: | 20 cake pops |
Ingredients
- 1 cup unsalted butter, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 lemons, zested
- ¼ cup cream cheese, softened
- 2 tablespoons unsalted butter, at room temperature
- 1 ¼ cups confectioners’ sugar
- 2 teaspoons lemon juice
- lollipop sticks
- styrofoam block
- 1 (14 ounce) package confectioners’ coating (such as Wilton® Candy Melts®)
- 1 (1.75 ounce) package multicolored candy sprinkles
Instructions
- 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.
- Instead of a styrofoam block, you can use a loaf of bread or an inverted strainer with large holes.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 92 mg |
| Sugars | 31 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |