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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
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    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2
    Irresistibles egg
  • 1
    lemon, zested and juiced
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    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    LEMONS

    LEMONS

    $2.99 ea.

    2 lb, PRODUCT OF MEXICO OR SPAIN GREEN BEANS 340 g, PRODUCT OF U.S.A. COLOSSAL CANTALOUPES PRODUCT OF GUATEMALA, NO. 1 GRADE


  • 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
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    500 g, SELECTED VARIETIES


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    8 x 100 g, 650 g, SELECTED VARIETIES

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    YOPLAIT SMOOTHIES

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    250 ml SELECTED VARIETIES OR 1.89 EA.


    SAVE $1.00
    LIBERTÉ MEDITERRANÉE

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    750 g, SKYR YOGOURT 500 g OR KÉFIR DRINKABLE YOGOURT 1 l SELECTED VARIETIES


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    DANONE ACTIVA

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    12 X 100 g, OÏKOS GREEK YOGOURT 750 g OR ACTIVIA OR DANACTIVE DRINKABLE YOGOURT 8 X 93 ml

    20 AIR MILES® Bonus Miles when buying 3


  • 1/2 cup
    (125 mL)
    Selection unsalted butter, softened
    You might like:

    Flyer Deal  (1)
    SAVE $1.40
    SELECTION BUTTER

    SELECTION BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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
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    NESTLÉ OR HERSHEY'S MULTI-PACK CHOCOLATE BARS

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  • sufficient quantity, candy sprinkles
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    2 for $7.00

    SELECTED SIZES, SELECTED VARIETIES, OR 4.49 EA.


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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