Lemon Cake Pops - perfect for Easter!

Ingredients

Yield:

24

• Sponge Cake

  • 150g Sugar
  • 100g Butter (unsalted and softened)
  • 2 Large Eggs
  • 1 Lemon (zested)
  • 2tsp Lemon Juice
  • 225g All Purpose Flour
  • 2tsp Baking Powder
  • 165g Yoghurt

• Butter Cream

  • 100g Butter (unsalted)
  • 100g Mascarpone Cheese
  • 350g Icing Sugar
  • 1tsp Vanilla Extract

• Dipping

  • 450g Coating Chocolate (any color you like)
  • 24 Cake Pop Sticks

Preparation

Difficulty:

Medium

 

Total Time:

4 Hours

1. Sponge Cake

   1. Preheat oven to 180°C
   2. Lightly grease a 10” round or square baking pan with non stick baking spray
   3. Beat butter and sugar together until light and fluffy (about 5 mins)
   4. Lower the speed to medium, add the eggs one at a time
   5. Throw in the lemon zest and juice
   6. Sift the flour with the baking powder
   7. On low speed, add the dry ingredients and the yoghurt alternately, 3 parts flour, 2 parts yoghurt
   8. Begin and end with the flour
   9. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean
   10. Leave to cool

2. Butter Cream

   1. Beat the butter and mascarpone cheese together until well combined
   2. Gradually add the icing sugar until smooth
   3. Beat in the vanilla extract

3. Putting It All Together

   1. Once the cake is completely cool, crumble it using either your fingers
   2. Mix the cake crumbs with the butter cream until you get a dough like consistency you can easily mould into balls
   3. Wrap and refrigerate for 1 hour
   4. Line a baking tray with parchment paper
   5. Remove cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand
   6. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm
   7. Remove cake balls from fridge
   8. Melt a small amount of chocolate in the microwave
   9. Dip the end of each lollipop stick into the chocolate about 2 cm
   10. Insert a stick into the centre of each cake ball
   11. Now you are ready to start dipping
   12. Melt the remaining chocolate
   13. Holding by the stick, dip each cake ball into the chocolate until completely coated
   14. Gently tap off any excess
   15. Decorate with sprinkles of your choice
   16. Insert into a polystyrene block to dry