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Instructions. Preheat your oven to 350°F and get ready for some delicious Lemon Cake Pops! In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and buttermilk.

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Make the frosting. While the cake is cooling, prepare the frosting. Combine the butter and cream cheese. In a large bowl, beat together the cream cheese, butter and lemon extract until the mixture is fluffy. Gradually add the powdered sugar. Then slowly add in the confectioners sugar until it's combined and creamy.

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To Make Lemon Cake. Preheat oven to 350° F. Cream butter and granulated sugar until there are no more lumps of butter and the mixture is fluffy. Add in eggs, vanilla and lemon extract. Mix until combined. Add in flour, baking powder, baking soda and salt. Mix until well-combined.

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In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated. Gradually add the sugar, and beat until light and fluffy, about 3-4 minutes. Prep Time: 3 hours 30 mins. Cook Time: 40 mins.

Lemon Cake Pops

Melt butter and set aside to cool briefly. In a small bowl, whisk together flour, baking powder and salt; set aside. In a large mixing bowl, using an electric mixer at medium high speed, beat together sugar, eggs, lemon zest, and lemon juice 1 minute. Add melted butter and beat 2 minutes at medium-high speed.

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Roll the cake mixture into 20 1-inch balls (about the size of a walnut) and set on the prepared sheet pan. Pierce each of the cake balls with a lollipop stick. Chill in the refrigerator until very firm, about 1 hour. 12. In a medium microwave-safe bowl, heat the candy melt in the microwave until melted.

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Bake the cake as directed in a 9x13-inch baking dish, about 30 minutes. Let cool for at least 2 hours, ideally overnight. 15.25 ounces Lemon cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs. In a large bowl, crumble the cake using your hands. You want to crumble it to the smallest pieces possible.

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Roll the mixture into 1-inch balls and place on a baking sheet. Refrigerate for 2 hours or freeze for 1 hour. 4. Before removing the balls from the refrigerator or freezer, prepare your decorations. Have the sprinkles and cake pop sticks handy. Melt the candy wafers in a double boiler or the microwave.

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Spray a 9 x 5 loaf pan. In a large bowl combine flour, baking soda, baking powder and salt. In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer. Scrape bottom to make sure all is combined. Pour Flour mixture into wet mixture and blend until smooth, scraping sides and bottom of bowl.

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Steps. 1) Mix a glaze of water and powdered sugar. 2) Roll that tangy lemon bar into a uniform ball. 3) Dip the ball into the glaze. 4) Sprinkle your pop with lemon zest. 5) Pop it on the stick and enjoy.

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Directions. Preheat the oven to 350°F. Spray a 9x13-inch cake pan with nonstick cooking spray. Set aside. Place the butter, canola oil, sugar, vanilla, and lemon zest in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream ingredients on medium speed until smooth, about 1 minute, scraping down sides of.

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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.

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Here are a few tricks to keep in mind when dipping cake pops: Let the melted chocolate rest for 5 minutes before you begin dipping. Dip the end of each stick in the chocolate and 2/3 into the cake pop. Dip the cake pop straight down into the chocolate and immediately back up. This works better if the measuring cup doesn't have a wide mouth.

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How to Make Lemon Cake Pops. Prepare the cake according to the package directions. Bake it in a 9×13 baking dish so it bakes more quickly. Let the cake thoroughly cool. Crumble the cake - you can use an electric hand mixer to crumble the cake, or just use your hands.

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Steps. 1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. 2. In medium bowl, mix flour, baking powder and salt; set aside. In small bowl, mix milk, vanilla, lemon peel and egg whites; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy.

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Grease a 9-inch springform pan. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together in a large bowl until creamed, about 2 minutes.