Colourful Cake Pops

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10" round cake tin and line the base with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well to combine.

Add the lemon zest and flour and mix well. Stir in the milk until blended.

Pour into the tin and bake for 35-40 minutes until golden and firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.

To bind: beat the butter and cream cheese until soft. Gradually sift in the icing sugar and beat well. Beat in the vanilla until blended.

Crumble the cake into a bowl and mix in the cream cheese mixture with your hands until it clings together.

Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.

Melt the candy melts in separate heatproof bowls over a pan of simmering (not boiling) water. Remove from the heat and stir gently.

Dip the lollipop sticks into the candy melts, then insert the lollipop sticks into the cakes and dip into the melted candy melts until completely coated. Stand on a sheet of non-stick baking paper to set.