Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
White Chocolate-dipped Lemon Cake Pops
2013-11-22
https://www.metro.ca/userfiles/image/recipes/boules-retro-au-citron-et-chocolat-blanc-7367.jpg
PT40M
PT40M
PT2H20M
Preheat oven to 350°F (180°C).Grease and flour a square pan.Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.Add eggs and lemon zest and juice, and beat until thoroughly blended.In another bowl, combine flour, baking soda and baking powder.Stir in yogurt and add this mixture to the sugar and butter mixture.Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.Leave to cool completely.Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.Crumble cooled cake into a bowl, add icing and mix together.Mould dough into 24 balls.Insert a pop stick in each ball.Refrigerate about 1 hour.Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.
24
Metro
4
2
5
3
2/3 cup (150 g) brown sugar
1/2 cup (125 mL) Selection unsalted butter, softened
2 Irresistibles egg
1 lemon, zested and juiced
1 1/3 cups (225 g) Selection all purpose flour
1 1/2 tsp. (7 1/2 mL) baking soda
1 1/2 tsp. (7 1/2 mL) baking powder
2/3 cup (160 mL) plain yogurt
1/2 cup (125 mL) Selection unsalted butter, softened
1/2 cup (125 g) mascarpone
2 1/3 cups (350 g) icing sugar
1 tsp. (5 mL) vanilla extract
1 lb (450 g) white chocolate couverture, melted
sufficient quantity, candy sprinkles
White Chocolate-dipped Lemon Cake Pops
24
cakes
0:40
Preparation
0:40
COOKING
2:20
TOTAL TIME
Ingredients
-
2/3 cup
(150 g)brown sugar
-
1/2 cup
(125 mL)Selection unsalted butter, softened
-
2
Irresistibles egg
-
1
lemon, zested and juiced
-
1 1/3 cups
(225 g)Selection all purpose flour
-
1 1/2 tsp.
(7 1/2 mL)baking soda
-
1 1/2 tsp.
(7 1/2 mL)baking powder
-
2/3 cup
(160 mL)plain yogurt
-
1/2 cup
(125 mL)Selection unsalted butter, softened
-
1/2 cup
(125 g)mascarpone
-
2 1/3 cups
(350 g)icing sugar
-
1 tsp.
(5 mL)vanilla extract
-
1 lb
(450 g)white chocolate couverture, melted
-
sufficient quantity, candy sprinkles
Preparation
Preheat oven to 350°F (180°C).
Grease and flour a square pan.
Using an electric mixer, cream brown sugar and butter in a large bowl until smooth.
Add eggs and lemon zest and juice, and beat until thoroughly blended.
In another bowl, combine flour, baking soda and baking powder.
Stir in yogurt and add this mixture to the sugar and butter mixture.
Pour batter into the pan and bake 40 minutes or until cake is golden brown and a toothpick inserted in the centre comes out clean.
Leave to cool completely.
Icing: Mix butter, mascarpone, icing sugar and vanilla together, beating until smooth. Set aside.
Crumble cooled cake into a bowl, add icing and mix together.
Mould dough into 24 balls.
Insert a pop stick in each ball.
Refrigerate about 1 hour.
Decoration: Dip cake pops in melted white chocolate, press into sprinkles and cool.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
