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White Chocolate-dipped Lemon Cake Pops https://www.metro.ca/userfiles/image/recipes/boules-retro-au-citron-et-chocolat-blanc-7367.jpg PT40M PT40M PT2H20M
Preheat oven to 350°F (180°C).Grease and flour a square pan.Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.Add eggs and lemon zest and juice, and beat until thoroughly blended.In another bowl, combine flour, baking soda and baking powder.Stir in yogurt and add this mixture to the sugar and butter mixture.Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.Leave to cool completely.Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.Crumble cooled cake into a bowl, add icing and mix together.Mould dough into 24 balls.Insert a pop stick in each ball.Refrigerate about 1 hour.Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.
24
4 2 5 3
2/3 cup (150 g) brown sugar 1/2 cup (125 mL) Selection unsalted butter, softened 2 Irresistibles egg 1 lemon, zested and juiced 1 1/3 cups (225 g) Selection all purpose flour 1 1/2 tsp. (7 1/2 mL) baking soda 1 1/2 tsp. (7 1/2 mL) baking powder 2/3 cup (160 mL) plain yogurt 1/2 cup (125 mL) Selection unsalted butter, softened 1/2 cup (125 g) mascarpone 2 1/3 cups (350 g) icing sugar 1 tsp. (5 mL) vanilla extract 1 lb (450 g) white chocolate couverture, melted sufficient quantity, candy sprinkles
White Chocolate-dipped Lemon Cake Pops

White Chocolate-dipped Lemon Cake Pops

Rate this recipe
2 Votes
24
cakes
0:40
Preparation
0:40
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2/3 cup
    (150 g)
    brown sugar
  • 1/2 cup
    (125 mL)
    Selection unsalted butter, softened
  • 2
    Irresistibles egg
  • 1
    lemon, zested and juiced
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  • 1 1/3 cups
    (225 g)
    Selection all purpose flour
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    2.5 kg, SELECTED VARIETIES


    ANITA'S ORGANIC MILL FLOUR OR OATS

    ANITA'S ORGANIC MILL FLOUR OR OATS

    $7.99 ea.

    SELECTED SIZES SELECTED VARIETEIS


  • 1 1/2 tsp.
    (7 1/2 mL)
    baking soda
  • 1 1/2 tsp.
    (7 1/2 mL)
    baking powder
  • 2/3 cup
    (160 mL)
    plain yogurt
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    SAVE 1.00
    ORGANIC MEADOW PLAIN YOGURT

    ORGANIC MEADOW PLAIN YOGURT

    $4.99 ea.

    750 g, SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    Selection unsalted butter, softened
  • 1/2 cup
    (125 g)
    mascarpone
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  • 2 1/3 cups
    (350 g)
    icing sugar
  • 1 tsp.
    (5 mL)
    vanilla extract
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  • 1 lb
    (450 g)
    white chocolate couverture, melted
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    HERSHEY'S POPPED MIX OR CRUNCHERS

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    $3.99 ea.

    170 g, SELECTED VARIETIES



  • sufficient quantity, candy sprinkles
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Grease and flour a square pan.

Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.

Add eggs and lemon zest and juice, and beat until thoroughly blended.

In another bowl, combine flour, baking soda and baking powder.

Stir in yogurt and add this mixture to the sugar and butter mixture.

Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.

Leave to cool completely.

Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.

Crumble cooled cake into a bowl, add icing and mix together.

Mould dough into 24 balls.

Insert a pop stick in each ball.

Refrigerate about 1 hour.

Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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