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| source: simplegirlathome |
Friday, October 18, 2013
Recipe: Key Lime Cake Pops
Ingredients:
1 cup canola oil
2 1/2 cups sugar, divided
4 extra-large eggs, room temperature
1/3 cup grated key lime zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed (or bottled) key lime juice, divided
3/4 cup buttermilk, room temperature
1 teaspoon pure vanilla sugar, sifted
Directions:
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Mix the oil and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add the eggs, 1 at a time, and the key lime zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup key lime juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup key lime juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the key lime syrup over them. Allow the cakes to cool completely.
Crumble Cake and add 1 1/2 (14-ounce) cans sweetened condensed milk. Mix to combine.
Put on food gloves. Roll the cake mixture into 1" balls and place on a cookie sheet. Insert cake pop sticks into melted white chocolate and insert them into the cake balls. Freeze. Dip cake pops into melted white chocolate and sprinkle with white nonpareils.
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