Introduction: Lemon Cream Cookie Cake Pops
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The combination of almond cake and lemon filling create a cake that tastes just like an old fashioned lemon cream filled cookie - but it's just cake! Adding white chocolate really puts it over the top, and who can resist those cheery yellow sprinkles?
Materials:
Almond Pound Cake
Lemon Curd Pudding
Candy Coating
Tools:
Bake the Cake:
Preheat oven to 325 degrees. Grease and flour a cake tube pan or two 9” round pans, or one 9x13” pan.
Cream together butter, margarine, and sugar until light and fluffy. Add vanilla and lemon extract. Add eggs one at a time, beating well for a minute or more after each one. Add flour, 1 cup at a time, alternately with milk, ½ cup at a time, beginning and ending with the flour.
Pour batter into cake pan(s) and bake until toothpick inserted into center of the cake comes out clean. Actual baking time will vary from 45 min to just over an hour, depending on the size of the pan. Allow cake to rest for 5 to 10 minutes in the pan.
Make the lemon curd pudding:
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer of medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth (about 1 minute).
Measure citrus juice, and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of sauce pan (bowl should be large enough to fit on top of saucepan without touching the water).
Whisk until thickened, approximately 8 minutes or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Stir in vanilla pudding mix and milk.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Assemble Cake Pops
When the cake has cooled, crumble it into a bowl and combine with lemon curd pudding.
Form into balls and place on a cookie sheet. Place cookie sheet in freezer.
When cake balls have been well chilled, melt your candy in a microwave or double boiler.
Dip the cake pop sticks into the melted candy, and then into the cake balls.
Let the candy set, and dip the cake pops into the candy again, covering the entire ball.
Dip into sprinkles, or decorate otherwise.
Enjoy!
Scoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Materials:
Almond Pound Cake
- 1 1/2 cup butter (room temperature)
- 3 cups sugar
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 5 eggs
- 3 cups flour, divided
- 1 cup whole milk, divided
Lemon Curd Pudding
- 5 egg yolks
- 1/2 cup sugar
- 4 lemons, zested and juiced (1/3 cup juice)
- 1 stick butter, cut into pats and chilled
- 1 small box instant vanilla pudding
- 1 cup whole milk
Candy Coating
- White chocolate candy melts
- Yellow sprinkles (opt)
Tools:
- Mixer
- Baking Pan
- Silpat or Parchment
- Cake Pop Sticks
- Cake Scoop
- Chocolate Melter (opt)
- Cake Pop Baker (opt)
- Cake Pop Stand or Styrofoam
Bake the Cake:
Preheat oven to 325 degrees. Grease and flour a cake tube pan or two 9” round pans, or one 9x13” pan.
Cream together butter, margarine, and sugar until light and fluffy. Add vanilla and lemon extract. Add eggs one at a time, beating well for a minute or more after each one. Add flour, 1 cup at a time, alternately with milk, ½ cup at a time, beginning and ending with the flour.
Pour batter into cake pan(s) and bake until toothpick inserted into center of the cake comes out clean. Actual baking time will vary from 45 min to just over an hour, depending on the size of the pan. Allow cake to rest for 5 to 10 minutes in the pan.
Make the lemon curd pudding:
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer of medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth (about 1 minute).
Measure citrus juice, and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of sauce pan (bowl should be large enough to fit on top of saucepan without touching the water).
Whisk until thickened, approximately 8 minutes or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Stir in vanilla pudding mix and milk.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
Assemble Cake Pops
When the cake has cooled, crumble it into a bowl and combine with lemon curd pudding.
Form into balls and place on a cookie sheet. Place cookie sheet in freezer.
When cake balls have been well chilled, melt your candy in a microwave or double boiler.
Dip the cake pop sticks into the melted candy, and then into the cake balls.
Let the candy set, and dip the cake pops into the candy again, covering the entire ball.
Dip into sprinkles, or decorate otherwise.
Enjoy!
Scoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
