Introduction

Lemon cake pops are a delightful treat combining moist lemon cake with tangy buttercream, all coated in a smooth white chocolate shell. These bite-sized desserts are perfect for parties, gifts, or an indulgent snack.

Four lemon yellow cake pops with smooth, matte coatings sit upright on a white plate, each topped with small round white sprinkles scattered mainly on the upper surface. The cake pops are round and glossy, with white sticks extending straight up from the top center of each. There is a whole bright yellow lemon placed to the left side of the plate and a halved lemon with a light yellow inside on the right side. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box lemon cake mix (and required ingredients as per box instructions)
Lemon Buttercream:

1 stick unsalted butter (softened to room temperature)
3 tablespoons lemon juice
4½ cups confectioner’s sugar (powdered sugar)
1½ tablespoons whole milk or heavy cream
lemon zest of two lemons
pinch of salt
yellow food coloring (optional)

Candy Coating:

12 ounces white chocolate chips
yellow food coloring (optional)

Instructions

Step 1: Bake the lemon cake according to the package instructions. Allow it to cool completely, then trim off the stiff caramelized edges with a sharp knife.
Step 2: To make the lemon buttercream, beat the softened butter using a hand mixer at medium speed for about two minutes until creamy.
Step 3: Gradually add the confectioner’s sugar, milk, lemon juice, lemon zest, and a pinch of salt. Mix until smooth. Add yellow food coloring a little at a time until reaching your desired shade.
Step 4: Crumble the cooled cake into a large bowl using your hands or a mixer until you have fine crumbs. Add about ¼ cup of the lemon buttercream and mix until the crumbs are coated.
Step 5: Continue adding the buttercream ¼ cup at a time, mixing after each addition until the mixture becomes dough-like and holds together when rolled into a ball.
Step 6: Roll approximately 2 tablespoons of the mixture into balls, creating about 12 cake pops. Place them on a baking sheet and refrigerate for about 2 hours.
Step 7: Melt the white chocolate chips in a microwave-safe bowl at 50% power for 1 minute. Stir well, then continue heating in 30-second intervals, stirring until smooth. Add yellow food coloring as desired.
Step 8: Dip the tip of each lollipop stick into the melted chocolate, then insert it about halfway into each cake ball to secure.
Step 9: Dip each cake pop into the melted chocolate coating, gently shake off the excess, and decorate with sprinkles, dried lavender, or edible glitter if you like. Place the cake pops upright in Styrofoam or punctured cardboard to set.

Tips & Variations

For extra tartness, add a bit more lemon zest or a splash of lemon extract to the buttercream.
Use candy melts instead of white chocolate for easier melting and more vibrant colors.
Try dipping cake pops in dark or milk chocolate for a richer flavor contrast.
If you want a firmer cake pop, chill the mixture longer before shaping.
Decorate with crushed lemon candies or colored sugar for festive appeal.

Storage

Store cake pops in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for about 15 minutes for the best flavor. Cake pops can also be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before enjoying.

How to Serve

A baking tray lined with white parchment paper holds fifteen bright yellow cake pops arranged in neat rows; each cake pop is round, smooth, and has a white stick inserted vertically from the top, with a small dab of yellow material securing the stick to the cake. In the background, there is a white bowl with yellow batter or frosting visible inside and some more white sticks resting nearby. The tray is set on a counter with a white marbled texture, surrounded by white kitchen utensils and a yellow box, with a lemon partially seen in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cake pops without a cake mix?

Yes, you can bake a homemade lemon cake from scratch and use it instead of a box mix. Just make sure it’s fully cooled before crumbling.

How do I prevent the cake pops from falling off the sticks?

Dipping the stick tip into melted chocolate before inserting it into the cake ball helps glue it in place, ensuring the pops stay secure.