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2 cups yellow cake
1 cup store-bought buttercream icing, divided
Zest of 1/2 lemon
12 lollipop sticks
In a small bowl, mix together frosting and lemon zest. Transfer 4 tablespoons frosting to a medium-sized
In a small bowl, mix together frosting and lemon zest. Transfer 4 tablespoons frosting to a medium-sized bowl. Set aside remaining frosting to ice the cake pops.
Add cake and 4 tablespoons frosting to the bowl. With a plastic spatula, mix well until incorporated.
Use a tablespoon to scoop cake mixture, and your hands to roll into balls.
Line baking sheet with parchment paper. Spear cake pops with lollipop sticks and arrange on sheet. Place in freezer for 30 minutes to chill.
Remove cake pops from freezer and ice with remaining frosting. Decorate with sprinkles and serve immediately.
When stored in the refrigerator in an airtight container, cake pops will keep for up to one week.
Makes 10-12 cake pops.
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