These sweet babies were made by accident..
You see, I had homework.
Two of the most inspiring lady food bloggers I know have a wonderful life/cooking podcast, Joy the Baker and Shutterbean. These lovely ladies discuss everything from favorite Trader Joe’s items to where to get the best tights/makeup/shoes (you name it!).
But during last week’s podcast they gave a bit of special homework (You can find the episode here!). A devoted listener of the podcast and avid fan of both blogs suddenly passed away a few weeks ago, leaving her husband writing a note to these ladies about finding a way to remember his wife by her favorite baked dessert. He requested that listeners and readers bake a lemon pound cake with thoughts of his wife and the joy she received from baking this treat.
But, when I attempted to make a vegan version of my favorite lemon pound cake recipe, I ended up with a very sad, collapsed cake with a half baked center. There is no photographic evidence of this little fail because, let’s be honest, there is no amount of lighting or editing that can make collapsed cake look pretty, but I found a way to make that sad little cake work!
When life gives you botched lemon cake, make cake balls!
If you aren’t familiar with cake balls, take a moment to peek at Bakerella’s eye popping creations. Mmkay, are you wishing you could just fashion those beauties up like it’s no big thing? Me too!
Anyway, basically cake balls are crumbled cake and frosting, formed into balls, dipped in chocolate and immediately eaten (like rightnow).
Freezing in between steps keeps everything solid, as well as just being torture because, ugh, why aren’t these things freezing faster?!
Dip, drizzle, decorate.
EAT!
Lemon Pound Cake Balls
- 1 loaf lemon pound cake
- 2 cups confectioner’s sugar
- 1/2 cup milk (dairy or non-dairy)
- 1 cup melted dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup finely chopped almonds
Crumble pound cake in a deep bowl, set aside. Mix confectioner’s sugar and milk in separate bowl, adding more milk or sugar as needed until frosting is thin enough to drip from a spoon. Add 3/4 of cake to frosting mixture and break up larger pieces of cake while thoroughly mixing. Add more cake as needed, to create a mixture that has the consistency of cookie dough.
Line baking sheet with parchment paper. Roll mixture into balls and place on sheet, at least 1 inch apart. Freeze for 30 minutes or until thoroughly set.
While cake balls are freezing, separately melt dark and white chocolate combined with 3-4 tbs. of milk in microwave in 20 second increments, checking and stirring frequently until melted through. If chocolate mixture is too thick, add milk in 1 tsp. increments until desired texture is achieved (make sure it will be easy to dip cake balls in).
When both chocolates are melted, remove cake balls from freezer. Dip each ball into dark chocolate, covering completely and place back onto cooking sheet. Once all balls are covered, drizzle white chocolate over balls and sprinkle with chopped almonds.
Place baking sheet into freezer for an additional 45 minutes to an hour, until chocolate is frozen thorough. Eat and enjoy!
Kath says
So awesome! Can I request some of these in a few weeks (to be specific, 17 DAYS?!). 🙂 Love ya, lady!
Abby @ totesdelishblog says
Of course!! As long as my suitcase has a freezer!
Sharon says
Hi, I love anything Lemon and would love to try these. Is the Lemon Pound Cake Vegan? Are you saying we need to buy a pound cake or make it? It’s hard to find any cakes without Dairy.
I’m surprised as a Vegan that you recommend Dairy milk in this receipe. I realize Vegans would only use plant based milk, I’m just surprised the word Dairy would be on your Vegan site. Please don’t think I’m judging. I’ve just found your site and really like your baking. You give lots of info on substitutions. I’m just wondering if all of your receipes are Vegan.
Regards, Sharon
The Frosted Vegan says
Hi Sharon! All of my recipes are vegan. In the recipe, I specify that you can use vegan milk or non vegan milk, I was just giving the option if someone was choosing to make it non vegan. I just wanted my readers to know that subbing in cow’s milk would work too. I made a vegan lemon pound cake that I used for this recipe, so there are lots of vegan pound cake recipes out there. I would recommend making your cake, since vegan pound cake can be very hard to come by. Enjoy!