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Lemon Cake Pops Recipe

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★★★★★

5 from 65 reviews

Lemon Cake Pops are delightful bite-sized treats featuring moist lemon cake crumbled and blended with a tangy lemon buttercream, then coated in a smooth, colorful white chocolate candy shell. These elegant, refreshing cake pops are perfect for parties, celebrations, or a sweet citrusy snack.

Ingredients

Scale

Lemon Cake

  • 1 box lemon cake mix (plus ingredients required on box, usually eggs, oil, and water)

Lemon Buttercream

  • 1 stick unsalted butter, softened to room temperature
  • 4½ cups confectioner’s (powdered) sugar
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons whole milk or heavy cream
  • Zest of 2 lemons
  • Pinch of salt
  • Yellow food coloring, to desired shade

Candy Coating

  • 12 ounces white chocolate chips
  • Yellow food coloring, to desired shade

Instructions

  1. Prepare Lemon Cake: Bake the lemon cake according to the package instructions. Once baked, let it cool completely. Carefully trim off the stiff caramelized edges using a sharp knife and discard.
  2. Make Lemon Buttercream: In a mixing bowl, use a hand mixer to cream the softened butter at medium speed for about two minutes until light and fluffy. Gradually add the confectioner’s sugar, then add lemon juice, lemon zest, milk (or cream), and a pinch of salt. Continue mixing until smooth. Add yellow food coloring a few drops at a time and stir in until you achieve your preferred shade of yellow.
  3. Form Cake Pop Mixture: Crumble the cooled lemon cake into fine crumbs using your hands or a mixer, placing them in a large bowl. Add about ¼ cup of the lemon buttercream to the crumbs and mix thoroughly to coat. Continue adding buttercream ¼ cup at a time, mixing each addition, until you get a slightly dough-like consistency that holds together when rolled into balls.
  4. Shape Cake Balls: Using approximately 2 tablespoons of the cake mixture per ball, roll into smooth balls. Form about 12 balls total. Place the cake balls on a baking sheet lined with parchment paper or foil. Refrigerate for about 2 hours to firm up.
  5. Melt Candy Coating: In a microwave-safe bowl, melt the white chocolate chips at 50% power for 1 minute. Stir well, then continue microwaving in 30-second bursts, stirring in between, until the chocolate is just melted and smooth. Add yellow food coloring and stir until you reach the desired color.
  6. Insert Sticks: Dip one end of a lollipop stick into the melted white chocolate and insert it about halfway into each chilled cake ball. Repeat for all cake balls to secure the sticks.
  7. Coat Cake Pops: Dip each cake pop fully into the melted chocolate coating, gently tapping off any excess. Immediately decorate with your choice of sprinkles, dried lavender, or edible glitter while the coating is still wet. Place the dipped cake pops upright into Styrofoam or punctured cardboard to set and cool completely.

Notes

  • Make sure the cake is completely cooled before crumbling to prevent a soggy mixture.
  • You can adjust the amount of buttercream depending on your cake’s moisture to achieve the right dough-like texture.
  • Use high-quality white chocolate chips or candy melts for a smooth coating.
  • Refrigerating cake balls before dipping ensures they hold together better and the coating sets cleanly.
  • Optional decorations add festive flair and variety in texture and flavor.
  • Store cake pops in an airtight container in the refrigerator for up to 3 days.

Keywords: Lemon Cake Pops, Lemon Cake, Cake Pops, Buttercream, White Chocolate, Party Dessert, Spring Dessert, Citrus Dessert

Find it online: https://mixitwitjoe.com/lemon-cake-pops-recipe/