- 4 tablespoons unsalted butter, at room temperature
- 1/2 lemon, zested and juiced
- 1/2 cup confectioners' sugar
- 1 8 ounce store-bought angel food cake, crumbled
- 3 tablespoons poppyseeds
Beat butter until light and fluffy; mix in lemon zest and juice, then gradually mix in sugar. Stir in cake. Press and roll into 1-inch balls; coat with poppyseeds.