Lemonloverspopcake Recipes

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LEMON-LOVER'S POP CAKE



Lemon-Lover's Pop Cake image

Make and share this Lemon-Lover's Pop Cake recipe from Food.com.

Provided by NELady

Categories     Dessert

Time 1h5m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 9

1 (18 ounce) box lemon cake mix
1 (3 1/2 ounce) box instant lemon pudding
3/4 cup vegetable oil
4 eggs
1 cup lemon-lime soda pop (7-Up, Sprite, Sierra Mist, etc.)
3 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup butter, melted
3 tablespoons fresh lemon juice

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.

Nutrition Facts : Calories 817.8, Fat 42, SaturatedFat 11.8, Cholesterol 137.5, Sodium 698.1, Carbohydrate 106.9, Fiber 0.7, Sugar 72.1, Protein 6.1

LEMON CAKE POPS FROM SCRATCH



Lemon Cake Pops from Scratch image

These are really yummy cake pops that my kids love. If you don't like things super sweet, you can just mix the cake with cream cheese instead of frosting. Store in the refrigerator.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h45m

Yield 20

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 42.3 g, Cholesterol 75 mg, Fat 20.5 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 12.1 g, Sodium 91.6 mg, Sugar 31.2 g

LEMON LOVER'S POUND CAKE



Lemon Lover's Pound Cake image

Make and share this Lemon Lover's Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup butter, softened (no substitutes)
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon, rind of
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups powdered sugar
3 tablespoons lemon juice
2 teaspoons grated lemons, rind of

Steps:

  • In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
  • Add eggs 1 at a time, beating after each addition.
  • Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
  • In another bowl, add the flour, baking soda, and salt; stir to combine.
  • Add the flour mixture to the creamed mixture alternately with the sour cream.
  • Beat just until combined.
  • Pour batter into a greased and floured 10-inch bundt pan.
  • Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
  • Cool for 10 minutes before removing from the pan to cool on a wire rack.
  • To make icing: in a bowl, beat the sour cream and butter until well blended.
  • Gradually add powdered sugar; stir to combine.
  • Beat in the lemon juice and lemon peel.
  • Drizzle over cooled cake.
  • Store in the refrigerator.

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