Summary

Ingredients

For the dough:

• 250 g butter
• 200 g suar
• 4 egg (s)
• 250 g flour
• 1 teaspoon Baking powder
• 1 teaspoon vanilla extract
• 1 pinch (s) salt

Also:

• 75 g butter
• 125 g cream cheese
• 150 g powdered suar
• 3 teaspoons lemon juice
• 3 tablespoon lemon peel, zest, untreated

For decoration:

• 450 g couverture, white
• 1 teaspoon coconut fat, (only if the couverture is not smooth enough)
• some lemon (s) pieces or sugar sprinkles

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Instructions

1. Before you start you need 40-45 lollipop sticks or wooden skewers and a holder (e.g. a thick styrofoam plate).
2. Preheat the oven to 180 ° C.
3. FOR THE BASIC DIGIT:
4. Beat the soft butter and sugar with a hand mixer for 5 minutes on the highest setting until creamy. Add one egg at a time and keep stirring every now and then.
5. Mix the dry ingredients in a second bowl and sift into the butter mixture. Stir everything well again.
6. Grease a loaf pan well, pour in the batter and bake for 45 - 50 minutes.
7. When the cake comes out of the oven, let it cool down briefly in the pan. Then it can be thrown onto a wire rack and cool completely.
8. FOR FROSTING:
9. Beat the soft butter and cream cheese with a hand mixer until creamy. Add the remaining ingredients and stir until smooth.
10. To make the cake pops, cut off hard and dark areas from the pre-baked cake with a knife. Then you take a large bowl and crush the cake with your hands into small crumbs.
11. Put some baking paper on a tray (if the tray fits in your fridge, otherwise use plates or something similar) and have it ready. Mix the crumbs well with the frosting with your hands. Shape the sticky cake mixture into 3-4 cm balls and place on the baking tray.
12. Before you start decorating, put the balls in the refrigerator for an hour.
13. Melt the couverture in a water bath, dip a lollipop stick or a wooden skewer into the chocolate with a finger and skewer the balls. If the white couverture is not nice and smooth, you can add 1 teaspoon of coconut oil.
14. FOR THE DECORATION:
15. Cut some lemon wedges into small pieces or provide sprinkles with sugar.
16. Dip the cake pops in the couverture until everything is covered. Hold the ball tilted downwards and roll the lollipop sticks back and forth between your hands until the excess couverture has drained off completely. If no more couverture drips off, you can put the cake pops in your holder and decorate them.
17. It`s best to put the cake pops in the fridge.