Lemon Poppy Seed Cake Pops

I have a confession to make.  I literally had this whole post typed up and scheduled to post, and forgot to hit schedule :(  I feel like a big doofus for not realizing it and just continuing on posting other things.  My bad, I am sorry.  Guess that doesn’t matter because it is here now.  So I had never actually had a cake pop before I went Paleo, and that is probably a good thing as I am addicted to these.  After I made my Chocolate Cake Pops I kind of became obsessed and someone requested lemon poppy seed.

20131116 LemonCakePops027 Lemon Poppy Seed Cake Pops

So what other flavors of non paleo cake pops are out there?  I feel like these are so good that it won’t matter but when I get inspired by the cake pop machine again I want to have a flavor to tackle.  I am thinking that something with chocolate chips and bacon may have to be next when I get in a dessert mood.  So I think I have talked about cake pops enough.  Every time I try to change the subject I look at these photos again and my mind wanders back to the first bite, which is why I am blabbing.  I want to make these again right now and probably would if it wasn’t 9 PM.

20131116 LemonCakePops029 Lemon Poppy Seed Cake Pops

Just to update you on my life, I had an amazing trip home to Boston.  Other than the fact that I have truly become a California guy at heart since I flew in flip flops and got frost bite within 10 minutes of being home.  I brought shoes but was so concerned about being comfortable on the plane that I rocked my Lulu lemon kung fu pants, a comfy hoodie and flip flops without thinking about landing.  I can say that in the future, I will always think about it.  When I landed in Boston, I had to wait 27 minutes for a shuttle outside so I was sitting on the curb with my legs wrapped in my sweatshirt just to cover my toes.  LESSON LEARNED.  So there really is no moral to this paragraph or point except that I plan on thinking through decisions a lot further when it comes to being warm. No go eat some cake pops :)

20131116 LemonCakePops028 Lemon Poppy Seed Cake Pops

5.0 from 6 reviews
Lemon Poppy Seed Cake Pops
 
Prep time
Cook time
Total time
 
Serves: 21
Ingredients
Lemon Poppy Seed Cake Pops
Glaze
  • 1 cup coconut cream concentrate, melted
Instructions
Lemon Poppy Seed Cake Pops
  1. Plugin your cake pop maker or donut hole maker, and let it preheat.
  2. Sift dry ingredients in a large mixing bowl and stir with a whisk in order to combine.
  3. Place oil and honey in the bowl of a food processor and process for 2 minutes.
  4. Add eggs, one at a time, mixing after each addition.
  5. Add coconut milk, lemon extract, and lemon zest. Continue to process until well combined.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients. Thoroughly combine using a wooden spoon until smooth
  7. Add in your poppy seeds and mix by hand
  8. To make process easier, transfer your batter to a 1 gallon ziploc bag and cut off a small corner to replicate a piping bag
  9. Squeeze the bag and overfill each well of the cake pop maker by using the piping bag
  10. Close the lid and let the pops cook for 8 minutes
  11. After 8 minutes, open the lid and turn the cake pops over, close the lid and cook for an additional 4 minutes
  12. Remove from the cake pops from the maker, and place on a plate to cool
  13. Repeat these steps until you are out of batter
Assembly
  1. You can eat the cake pops now as donut holes and drizzle your melted coconut cream over them or you can place a cake pop stick in them and eat like that.
  2. I prefer to put a glaze on mine which takes some time but is well worth it
  3. Once your cake pops are cool, dip the end of your stick into your melted coconut cream and then place in the center of your cake pop
  4. Once all of your cake pops have sticks, place them all in the freezer for 60-90 minutes so cool completely and harden
  5. Remove them from the freezer and one by one, dip each cake pop in your melted coconut cream letting the excess drip off.
  6. You can hold it in your hand while the coconut cream hardens to a shell and then place back on your plate
  7. Do this with all your cake pops and once they shell is hard you are ready to serve
  8. I actually coat mine three times to make it a solid white and resemble a hard candy shell
  9. You can store these in the refrigerator or at room temperature if that is below 76 degrees :)
Notes
I got 21 Cake pops using the Donut Hole maker, you will get double if you use a traditional cake pop maker

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Comments

  1. HEATHER BRANDT says:

    I am SO excited by this recipe! I hope you will share a chocolate cake version sometime! So fun!

  2. My daughter is obsessed with the idea of cake pops (has only had one in her entire life) so… I think I love you. She’s not totally gluten-free, but I minimize it as much as I can.

  3. Yay! Finally! Paleo cake pops! Can’t wait to try them!!!

  4. Oh I think I will have a sour face as I eat this Lemon Poppy Seed Cake Pops! :)

  5. I made these for the first time yesterday for my Celiac Disease/Gluten Intolerance support group’s Christmas party. The pops were a huge success. They tasted awesome and everyone raved about them.

    Just thought I’d share my experience in actually making them. So, first off, I tried your suggestion of using a zip lock bag and cutting off the tip. The problem is, I have terrible depth perception and kept bumping the end of the bag against the hot cake pop maker which caused it to melt and add extra holes. Before you know it, I had huge mess as I had batter going everywhere but in the machine. Fortunately, I have a full contingent of cake decorating supplies (I use to make fancy cakes for my family, friends and co workers and started teaching myself some of the Wilton cake decorating techniques). So, I grabbed my largest pastry bag, coupler and metal tip. With that, piping the batter into the machine was a piece o’ cake! (pardon the pun).

    My next challenge came with the glaze. Everything I’ve been told is that coconut cream concentrate is the same thing as coconut butter and I had a jar of Artisana raw organic coconut butter. So I stuck my cup of coconut butter into the top of a double boiler and tried to melt it over the boiling water. It got soft, but never melted. Eventually it started to turn brown. I then tried the microwave but it burned even worse in there. I’m amazed the smoke detector didn’t go off.

    With not much time to spare, I turned to a very un paleo option. I still have some confectioner’s sugar in the pantry so I made a glaze out of it and some of the leftover coconut milk and added a little vanilla extract. I only gave them one coating but it was enough (flavor wise). Not having a thicker coating on it like yours, the brown exterior of the pops showed through and some people found that unappetizing (though it didn’t stop them from eating and enjoying them).

    After I got home I found a recipe for a more paleo friendly glaze on the Urban Poser which I think would work (http://www.urbanposer.blogspot.com/2012/05/vanilla-poppy-seed-cake-doughnuts.html). It uses coconut butter, honey, lemon juice, the seeds from a vanilla bean pod and water to get it the right consistency. I think I’ll give that a try next time.

  6. Hi Everyone. If you don’t have a cakepop maker you can still make these. I had a friend tell me how to make them without a pop maker in the past and i just did a little googling to confirm and it seems pretty easy.
    Bake a cake with the batter (not sure of timing, prob 350 for about 25-35 minutes….set your timer for a low amount and keep checking).
    Once the cake is done let it cool…until you feel you can handle it to the touch.
    Crumble up the cake…with forks, by hand, in a processor…whatever you want.
    once it’s all crumbled up, take the coconut creme concentrate and pour some into the cake…use enough that you can form balls out of the mix.
    Either by hand or with an ice cream scoop form the cake balls. Then follow the rest of George’s directions. If you want more specific instructions just google: how to make cake pops without a cake pop maker.

    George, will whole foods have the lemon extract and the coconut creme concentrate?

  7. Ok, so these just came out of the oven. They are YUMMY. I don’t have a cake pop or donut maker, so I used mini muffins.

    Here are the changes I made:

    I didn’t have lemon extract, so I used the juice of one lemon and 5 drops lemon essential oil.
    I halved the recipe, but used the same amount of poppy seeds and lemon zest.

    I would recommend using spray in the muffin papers as they stuck a little to the papers.

    I baked at 350 degrees for 18 minutes.

    I will try with tapioca and coconut flour next time as I just found out I am allergic to almonds. :(

  8. I got so happy to see this recipe – but than I relized – I don’t have donut hole maker and I did not see any cake pop maker here in South Africa.
    So, you need to help me here: for how long do I bake them in simple cake pops silicon mould placed in the oven and on which temperature?
    We also don’t have “coconut cream concentrate” here – so, what would be alternative, or can we make it using coconut cream with addition of..something, heating it for some time ..or what?

    Please bear in mind that your recipes are read by the people all around the world, and that many might have problems with tools or ingredients that you list, so try to help us and make them (recipes) usable around the globe!

  9. Get your “pa RUM pa pum pum” on this holiday season with Rum and Maple Bacon Cake Pops. Bacon grease as a fat and maple as a sweetener in the cake. Rum extract in the glaze and garnished with bacon crumbles. Or maple-candied bacon crumbles. But like, bacon.

    Or maybe use peppermint/espresso or ginger/chocolate for flavor pairings. Christmas, ya dig?

  10. These are making me starrrrving. Love em and can’t wait to make!

  11. Has anyone ever made any savory type pops in the cake pop maker?

  12. These are just too perfect looking! I have made regular cake pops that don’t look this pretty, haha! They sound delicious and I can’t wait to try making them! :D

  13. Marguerite says:

    I’ve been waiting for this recipe. ;) Going to make these tonight. Perfect treat to have while the snow storm moves in.

  14. Is it really 2 Tablespoons of lemon extract?! That just seems like an awful lot of extract.

  15. Thank you George! You are AMAZING and these look AMAZING too!

  16. Sandra Fairchild says:

    Since I dont have a cake pop/donut hole maker, would they be ok if they were cupcakes? Not sure how long I would cook them or at what temp. tips?? Thanks! :)

  17. Need to buy Poppy Seeds. Do you think Chia Seeds would work or is it a flavor thing? I want to put a raspberry in the middle! Got to try that!

    Made vanilla pops with chocolate raspberry ganache. AMAZING! Also chocolate mint and chocolate rolled in coconut! You got my brain rolling! Fun for the whole family!!!

    Thanks George!

    • Those all sound awesome. I don’t know if you would want to use chia seeds with cake pops. I know they expand when mixed with liquid, and they don’t have much of a taste. If you do try them out, let me know how that works out ? :)

  18. White chocolate raspberry using cocao butter!

  19. Yeah I am glad you got this posted! I bought poppy seeds just for this!

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