Ingredients:

  • 8 oz (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar (Caster sugar preferred)
  • 3 Large Eggs, room temperature
  • 1 ½ cups (190 g) All-Purpose (Plain) Flour, sifted
  • 1 tsp (5 g) Baking Powder
  • ¼ tsp (1 g) Fine Sea Salt
  • ½ cup (60 g) Ground Almonds (Almond Meal)
  • ¼ cup (60 ml) Whole Milk, room temperature
  • 1 Tbsp Lemon Zest (from 2 medium lemons)
  • 4 oz (115 g) Full-Fat Cream Cheese, very cold
  • ½ cup (60 g) Powdered (Icing) Sugar, sifted
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 16 oz (450 g) Quality White Chocolate (Callets or finely chopped bar)
  • 1 Tbsp (15 ml) Coconut Oil (or vegetable shortening)
  • 24 standard 6-inch Lollipop Sticks
  • Edible Gold/Silver Sprinkles, as needed

Instructions:

  1. Preheat oven to 350°F / 175°C. Grease and line the 8x8 inch (20x20 cm) baking pan.
  2. Cream the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
  5. Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix only until just combined.
  6. Pour batter into the prepared tin. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely.
  8. Once completely cool, use your fingers to crumble the entire cake into fine, even crumbs in a large mixing bowl. Ensure no large lumps remain.
  9. Prepare the Binder: Whisk the cold cream cheese, icing sugar, and lemon juice until smooth and thick.
  10. Add the binder mixture to the cake crumbs. Mix well until a cohesive, dough-like mixture forms that is firm enough to hold its shape.
  11. Cover the bowl and refrigerate the mixture for a minimum of 60 minutes (1 hour).
  12. Roll the chilled mixture into uniform balls (approx. 40g / 1.5 oz each). Place them on a parchment-lined tray. Return the tray to the fridge while preparing the chocolate.
  13. Melt Chocolate: Place the white chocolate and coconut oil in a deep, narrow bowl suitable for dipping. Melt slowly using 30-second bursts in the microwave or a double boiler until smooth and fluid.
  14. Secure Sticks: Dip the tip of a lollipop stick about ½ inch into the melted chocolate, then immediately insert the stick into the centre of a chilled cake ball, sinking it about halfway. Repeat for all lollipops.
  15. Final Chill: Return the lollipops (with sticks inserted) to the fridge for 15 minutes to allow the chocolate 'glue' to set fully.
  16. Dip and Decorate: Dip the firm cake ball straight down into the melted chocolate until fully coated. Gently lift and tap the stick against the side of the bowl to allow excess chocolate to drip off.
  17. Immediately apply the sprinkles before the chocolate sets. Insert the stick into a Styrofoam block or cake pop stand to allow the lollipops to set upright.
  18. Allow the lollipops to set completely at room temperature or chill for 30 minutes before serving.