Best Lemon Lovers Pop Cake Recipes

LEMON CAKE POPS FROM SCRATCH

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.

LEMON DROP CAKE

Steps:

• Preheat oven to 350F degrees
• Spray 9 x 13 baking dish with nonstick cooking spray.
• Combine cake ingredients (cake mix, lemon Jell-O, eggs, water, oil) until combined.
• Pour batter into prepared baking dish and bake at 350F degrees for about 30 minutes.
• Oven times vary but cake should spring back to the touch when finished and if you stick a toothpick in the middle of the cake, it should come out clean.
• While cake is baking, prepare glaze.
• Combine powdered sugar and lemon juice and whisk until smooth.
• When cake is done, poke cake with a fork. Just poke all over the cake to make lots of holes.
• Then pour glaze onto the cake. Spread the glaze out so that it seeps down into the holes.
• The cake needs to cool completely before adding the frosting.
• In a medium bowl combine whipped topping and lemon frosting. Stir well until completely combined.
• Then frost cooled cake.

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

LEMON LOVERS POUND CAKE

Steps:

• 1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
• 2. Add eggs, one at a time, beating well after each addition.
• 3. Stir in lemon juice, zest, and extract.
• 4. Combine the flour, baking soda, and salt.
• 5. Alternate adding the flour mixture with the sour cream.
• 6. Blending until it is combined.
• 7. Pour into a very well greased and floured 10-in. fluted tube pan or Bundt pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• 8. For the icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and zest.
• 9. Drizzle over the cake. Store in the refrigerator.

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

LEMON-LOVER'S POP CAKE

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.

LEMON LOVERS POUND CAKE

Steps:

• Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
• Sift together the flour, pudding mix, baking powder and salt, set aside.
• In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
• Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
• Begin to add the sifted dry ingredients alternately with the milk. Mix well.
• After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
• Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
• Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
• Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
• Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
• To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
• Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
• Drizzle over the cooled cake.

LEMON LAVENDER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) generously.
• Measure 5 tablespoons milk into a microwave-safe bowl. Heat in the microwave until warmed through, 30 to 45 seconds. Add lavender buds. Let steep to release their flavor, 10 to 15 minutes.
• Whisk white sugar and butter together in a large bowl until creamy. Whisk in eggs, 1 at a time, whisking well after each addition. Add 1/2 cup lemon juice and lemon zest; mix until well-blended. Stir milk and lavender buds into the batter.
• Sift cake flour and baking powder together in a bowl. Slowly fold into the batter, stirring well to prevent lumps. Pour into the greased tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack to cool completely, at least 30 minutes.
• Whisk remaining 5 tablespoons milk, 1/4 cup lemon juice, and confectioners' sugar together in a small bowl to make glaze; drizzle over the cooled cake. Let stand until glaze is set, about 30 minutes.