Description
These Lavender Lemon Cake Pops are a burst of sunshine with a perfect balance of zesty lemon and floral undertones. Adorned with a light drizzle of lemon glaze and a sprinkle of edible lavender, they are a visual feast that mirrors the beauty of a garden.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (about 1 lemon)
- ½ cup buttermilk
- 1 tablespoon culinary lavender, finely chopped (plus extra for garnish)
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
- 12 oz white chocolate or candy melts
- 1 tablespoon coconut oil (optional, for thinning chocolate)
- Extra lavender buds for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your baking pan by greasing a 9-inch round cake pan with butter and lightly dusting it with flour.
- In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, cream together ½ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, adding each egg until fully incorporated. Then mix in 1 teaspoon vanilla extract, 1 tablespoon fresh lemon zest, and ½ cup buttermilk.
- Gradually mix the dry ingredients into the wet ingredients, combining until just incorporated.
- Fold in 1 tablespoon of finely chopped culinary lavender, ensuring it's evenly distributed throughout the batter.
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, crumble the cake into a large bowl.
- Prepare the lemon frosting by beating together 1 cup powdered sugar, 2 tablespoons softened unsalted butter, 1 tablespoon fresh lemon juice, and ½ teaspoon vanilla extract until smooth.
- Mix the frosting into the cake crumbs until evenly distributed.
- Chill the mixture in the fridge for 30 minutes.
- Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. If desired, add 1 tablespoon coconut oil to thin it out.
- Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball.
- Dip each cake pop into the melted chocolate, allowing excess to drip off.
- Before the chocolate sets, sprinkle with extra lavender buds for garnish. Place the cake pops upright in a styrofoam block or a cake pop stand to dry completely.
- Once set, your Lavender Lemon Cake Pops are ready to serve! Store them in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Be careful not to overmix your cake batter, as this can lead to tough cake pops. Use a cookie scoop for uniformity when forming your cake pops. For the best flavor, use fresh lemon zest and juice.