2 tbsp lemon zest, from Bee Sweet Citrus Meyer Lemons, divided
¼ cup Bee Sweet Citrus Meyer Lemon juice
1 (15 oz) box lemon cake mix (plus the ingredients for the cake)
½ cup softened butter
1 cup powdered sugar
½ tsp lemon extract
1 tbsp heavy cream or milk
12 oz Vanilla CANDIQUIK® Coating
Lollipop sticks
Styrofoam blocks
Prep Time: 30 mins
Cook Time: 25–35 mins
Chill Time: 3 hours, 40 mins
Servings: 15
1 Make the cake as directed on the box in a 9 x 13 cake pan, but use ¼ cup less water and replace it with ¼ cup lemon juice, and add in 1 tablespoon lemon zest.
2 Allow to cool at least 15–30 minutes, or longer.
3 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.
4 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.
5 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.
6 Melt the candy coating according to package directions—do not do so over heat.
7 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.
8 Dip entire cake ball into melted candy coating, tapping off excess. Place in Styrofoam block to set up. Enjoy!
To learn more about Bee Sweet Citrus, visit www.beesweetcitrus.com
