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Lemon Cake Pop Meringues Recipe

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4 from 5 reviews

Delightful and fun Meringue Cake Pops featuring a moist lemon-infused cake base combined with a tangy lemon curd and coated in glossy white frosting, perfect for parties or special occasions.

  • Total Time: 1 hour 50 minutes
  • Yield: 48 servings

Ingredients

Cake Ingredients

  • 3 cups Gold Medal™ all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 teaspoon grated lemon peel
  • 5 egg whites
  • 1 3/4 cups granulated sugar
  • 1 cup butter or margarine, softened

Filling and Frosting

  • 1 jar (10 oz) lemon curd (about 1 cup)
  • 1 box (7.2 oz) Betty Crocker™ Home Style Fluffy White Frosting Mix
  • 1/2 cup boiling water

Assembly and Decoration

  • 48 paper lollipop sticks
  • 2 blocks white plastic foam
  • 1/4 cup coarse yellow sparkling sugar

Instructions

  1. Preheat and Prepare Pan: Heat oven to 350°F. Grease the bottom and sides of a 13×9-inch pan with shortening, then lightly flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine flour, baking powder, and salt; set aside for later use.
  3. Mix Wet Ingredients: In a small bowl, combine milk, vanilla, grated lemon peel, and egg whites; set aside.
  4. Cream Sugar and Butter: In a large bowl, beat granulated sugar and softened butter using an electric mixer on medium speed until the mixture is light and fluffy.
  5. Combine Mixtures: On low speed, alternately add the flour mixture and the milk mixture to the sugar and butter mixture, beating just until blended after each addition. Pour the batter evenly into the prepared pan.
  6. Bake the Cake: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Then, allow the cake to cool completely in the pan on a cooling rack, about 1 hour.
  7. Prepare Cake Balls: Line a cookie sheet with waxed paper. Using your fingers, crumble the cooled cake into a large bowl. Add the lemon curd and mix well with a spoon until evenly combined. Roll the mixture into 1-inch balls and place them on the cookie sheet. Freeze for about 30 minutes or until firm; keep the cake balls frozen until ready to use.
  8. Make the Frosting: In a medium deep bowl, beat the frosting mix with the boiling water using an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Then beat on high speed for 5 to 7 minutes, scraping the bowl occasionally, until stiff glossy peaks form.
  9. Assemble Cake Pops: Remove several cake balls from the freezer at a time. For each cake pop, insert one lollipop stick halfway into a cake ball. Dip the cake ball into the frosting, swirling to coat thoroughly.
  10. Finish and Decorate: Poke the opposite end of each stick into the foam blocks to stand the cake pops upright. Sprinkle the coated cake pops with coarse yellow sparkling sugar to add a decorative touch.

Notes

  • Ensure the cake is completely cooled before crumbling to avoid a mushy texture.
  • Keep cake balls frozen until dipping to maintain shape and prevent crumbling.
  • Use a light hand when rolling the cake mixture into balls for even size and shape.
  • Consider using different colored sparkling sugar for festive variations.
  • Store finished cake pops in the refrigerator to maintain freshness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/lemon-cake-pop-meringues-recipe/