#zestybites

Delightful and zesty, these Lemon Poppy Seed Cake Pops are perfect for any occasion. The combination of citrusy lemon and the crunch of poppy seeds make them a crowd-pleaser.

Ingredients: 1 box lemon cake mix. 1/2 cup unsalted butter, melted. 3 large eggs. 1 cup milk. 2 tablespoons poppy seeds. 1 teaspoon vanilla extract. 1 cup powdered sugar. 1 1/2 cups white chocolate chips, melted. Lollipop sticks. Sprinkles for decoration.

Instructions: Preheat oven to 350F 175C and grease a cake pop mold. In a large bowl, combine the lemon cake mix, melted butter, eggs, milk, poppy seeds, and vanilla extract. Mix until well combined. Pour the batter into the cake pop mold, filling each cavity about two-thirds full. Bake for 15-20 minutes or until a toothpick inserted into a cake pop comes out clean. Allow the cake pops to cool completely. In a separate bowl, mix powdered sugar into the melted white chocolate until smooth. Dip the end of each lollipop stick into the melted white chocolate and insert it into a cake pop. Dip each cake pop into the melted white chocolate, covering it completely. Allow excess chocolate to drip off. Decorate with sprinkles while the chocolate is still wet. Place the decorated cake pops on a parchment paper-lined tray to set. Allow the chocolate coating to harden before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

Enjoy the delightful combination of soft and zesty with these Glazed Lemon Cookies. The soft and chewy texture of the cookies pairs perfectly with the tartness of the lemon glaze. They're a refreshing treat for any occasion.

Ingredients: 1 cup butter, softened. 1 1/2 cups granulated sugar. 2 large eggs. 2 tablespoons lemon zest. 2 tablespoons fresh lemon juice. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 3 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. For the glaze:. 1 cup powdered sugar. 2 tablespoons fresh lemon juice. 1 tablespoon lemon zest.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Make the butter and sugar fluffy by beating them together in a large bowl. First add the lemon zest, then the lemon juice, and finally the vanilla extract. Beat in the eggs one at a time. Mix the flour, baking powder, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Place tablespoon-sized chunks of dough about 2 inches apart on the baking sheets that have been prepared. Use the bottom of a glass or your palm to slightly flatten each piece of dough. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. To make the glaze, mix the powdered sugar, lemon juice, and lemon zest in a bowl using a whisk. Once the cookies are cool enough to touch, drizzle or spread the glaze over them. Before you serve or store the cookies, let the glaze set.

Prep Time: 20 minutes

Cook Time: 10 minutes