Cake pops

Indulge in the sweetness of our Cake Pops - delightful bite-sized treats with a burst of flavor, perfect for satisfying your sweet cravings.

50 Mins
60 Serving(s)
  1. 125 g butter or margarine, softened
  2. 250 ml (1 cup) sugar
  3. 2 extra-large eggs
  4. 5 ml (1 tsp) lemon essence
  5. 10 ml (2 tsp) grated lemon rind
  6. 500 ml (2 cups) cake flour
  7. 10 ml (2 tsp) baking powder
  8. 1 ml (pinch) salt
  9. 80 ml (1/3 cup) Spur Salad & French Fry Dressing
  10. 100 ml milk


  1. 1L (4 cups) icing sugar
  2. 30 ml (2 Tbsp) fresh lemon juice
  3. 80 ml (1/3 cup) warm water
  4. 5 ml (1 tsp) grated lemon rind
  5. A few drops yellow food colouring
  1. Cream butter and sugar together. Add eggs one at a time, beating well after each addition, until light and creamy. Add essence and lemon rind.
  2. Sift flour, baking powder and salt together. Add to butter mixture, alternating with Spur Salad & French Fry Dressing and milk. Mix well until smooth.
  3. Turn out into round silicone trays. Bake at 180°C for about 20 minutes. Cool slightly in the pan before turning out onto a wire rack to cool completely.
  4. For the icing, sift icing sugar. Add lemon juice and enough water and whisk to a smooth, runny consistency. Add lemon rind and colouring. Ice the cake pops on a wire rack, over a tray. Re-use icing that dripped into tray.
  5. When cooled pop a stick into them and serve in paper cups with ribbon or stick them into a cake.
  1. Omit the lemon glacé icing and use any icing of you choice


Salad & French Fry Dressing