Ingredients:
- 1, 15 oz. box lemon cake mix (plus the ingredients for the cake)
- 2 Tbsp. lemon zest, from Bee Sweet Citrus Meyer Lemons, divided
- ¼ cup Bee Sweet Citrus Meyer Lemon juice
- ½ cup softened butter
- 1 cup powdered sugar
- ½ tsp. Lemon extract
- 1 Tbsp. heavy cream or milk
- 12 oz. Vanilla Candiquik candy coatings/melts
- Lollipop sticks
- Styrofoam blocks
Directions
Make the cake as directed on the box in a 9×13 cake pan, but use 1/4 cup less water and replace it with ¼ cup lemon juice, and add in 1 tbsp. lemon zest.
Allow to cool at least 15-30 minutes, or longer.
Make the buttercream frosting by beating together the butter and powdered sugar, then add in the remaining lemon zest, lemon extract and heavy cream until smooth.
Add the cake to a bowl fitted in your stand mixer with a paddle attachment, and turn on until cake is crumbled. Add frosting 1 tablespoon at a time, you won’t need more than ⅓ -½ cup frosting. You can use your hands to mix thoroughly. Chill the batter for at least 3 hours or overnight.
Measure the cake and roll into 1 inch sized balls. Place on a wax or parchment paper lined baking sheet. If you feel they got warm, you may need to chill again for 20-30 minutes.
Melt the candy coating according to package directions, do not over heat.
Dip a lollipop stick in a small amount of the coating and then insert the lollipop stick into cake ball. Chill again for 10 minutes.
Then dip entire cake ball into melted candy coating, tapping off excess. Place in styrofoam block to set up. Enjoy!
