Recently, I made the rookie mama mistake of buying my two-year-old a cake pop at Starbucks. She is definitely a quick learner and wasted no time figuring out which drive-thru windows and counters have the goods. Resisting those adorable blue eyes when she bobs up to the counter and says, “chocolate cake pop please,” requires an iron heart. So, I decided to try making some cake pops at home to keep on hand and save me from buying over-priced $2 balls of cake. But now, Starbucks has upped their game with some lemon cake pops.
Sensory Fun Making Cake Pops
Making the pops gave my sensory seeker an opportunity to get her hands in and squish them around. Crumbling up the cake can best be done by using your hands. My sensory seeker enjoys this part of the process which works right into adding the gooey icing and rolling the mixture into balls.
How to make cake pops
I am 100% new at making cake pops but was pleasantly surprised at how simple it was to accomplish them. To be fair, I watched a very helpful video from divascancook They really are as easy as she makes it look.
To make our lemon cake pops, I used the lemon loaf recipe I have had for several years. You can make this recipe gluten free if needed. In our home, we are trying to reduce our sugar intake (go ahead and laugh at the woman giving you a cake pop recipe while declaring her home LOW SUGAR) Yes, I’m fully aware of the irony, but it is a process here. I did say REDUCING. In my attempts to start reducing sugars, I cut the sugar in half, which I have found I can do with almost any recipe and still get the same results. Since these things are covered in sugar, I had hoped that the coating would be enough to count for the less sugar.
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Starbucks Lemon Loaf
1 ½ c. flour (regular or gluten free- add ¾ tsp Xanthan gum if not using cup for cup gluten free four)
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ c. sugar (original recipe calls for 1 cup, we use less sugar)
2 Tbsp. softened butter
1 tsp. vanilla
1 tsp. lemon extract
1/3 c. lemon juice
½ c. oil
In mixing bowl, combine flour, soda, powder and salt. In separate small bowl, mix together eggs, sugar, butter, vanilla, lemon extract and lemon juice. Pour wet ingredients into flour mixture and blend until smooth. Add oil and mix well.
Pour into well-greased loaf pan. Bake 45 minutes until toothpick comes out clean.
If using this recipe for cake pops, you will not need the glaze, but here it is in case you just want the lemon loaf.
1 c. powdered sugar, 2 Tbsp. whole milk, ½ tsp. lemon extract. Whisk together and pour on warm loaf.
Our home is all natural and mostly organic. My daughter requested that we make them yellow, so we tried some natural yellow coloring but the coloring began to leak as the pops met with the cold cake and warm coating.
What I learned about making Lemon Cake Pops
These turned out quite well, but I would say they were a little harder to handle than our chocolate ones. In the future, I would definitely increase the freezer time to get them good and hard; probably at least an hour.
The first time I made cake pops I did not have Styrofoam to put them in after dipping. This is a definite MUST for successful pops. I tried using an old egg carton, but the pops were not steady and leaned. Though it sort of worked in a pinch, I would strive for the real stuff. Head to wally world and get a strip of Styrofoam. We left the plastic cover on it to make it easy to wash off.