Lemon Cake Pops Recipes

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

Steps:

• 1) Mix a glaze of water and powdered sugar.
• 2) Roll that tangy lemon bar into a uniform ball.
• 3) Dip the ball into the glaze.
• 4) Sprinkle your pop with lemon zest.
• 5) Pop it on the stick and enjoy.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, lemon peel and egg whites; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. On low speed, alternately add flour mixture and milk mixture, beating just until blended after each addition. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• Line cookie sheet with waxed paper. With fingers, crumble cake into large bowl. Add lemon curd; mix well with spoon. Roll cake mixture into 1-inch balls; place on cookie sheet. Freeze about 30 minutes or until firm; keep frozen.
• In medium deep bowl, beat frosting mix and boiling water with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff glossy peaks form.
• Remove several cake balls from freezer at a time. For each pop, insert 1 lollipop stick halfway into 1 cake ball. Dip cake ball into frosting, swirling to coat. Poke opposite end of stick into foam block. Sprinkle pops with sparkling sugar.