Flower shaped cake pops, perfect for kids or as an Easter treat, soft and moist cake with a hint of lemon and crunchy poppy seeds. You can decorate them with chocolate or icing, if you like- i just think they look adorable as they are!
Ingredients (makes about 18):
- 1/2 cup plain flour
- 30g soft, unsalted butter
- 1/4 cup caster sugar
- 1 egg
- 1/3 tsp baking powder
- 3 tbsp yoghurt (I used peach flavoured)
- juice of 1/2 lemon
- zest of 1 lemon
- 1/2 tsp vanilla paste or extract
- 1/2 tbsp poppy seeds
Beat butter and sugar until pale and fluffy, then add an egg and mix well. Add all remaining ingredients and mix until just combined.
Pour into flower-shaped cake pop moulds and bake in a pre-heated oven at 180C for about 10 minutes.
Take out the mould and leave to cool completely.
Melt white chocolate in a bain-marie or in a microwave.
Dip cake pop sticks in melted chocolate, then insert into each cake pop. Leave in the fridge for about 10 minutes to set.