Lemon Cake Pops Recipe is a sweet treat that blends moist lemon cake with creamy frosting, rolled into bite-sized balls, dipped in white chocolate, and topped with colorful sprinkles.
My Baking Addiction inspired me to try this recipe, and it turned out unbelievably delicious every single time. I’ve made this Lemon Cake Pops Recipe more times than I can count, and each time it gets better.
I started with the bakery-style version but slowly added my own twist more lemon zest, a touch of vanilla, and sometimes a drizzle of extra white chocolate. Now, I’ll show step-by-step how I make these Lemon Cake Pops Recipe.
About This Lemon Cake Pops Recipe
This Lemon Cake Pops Recipe is a fun and simple dessert that brings a burst of fresh lemon flavor in every bite. The process starts with baking a lemon-infused cake, crumbling it, and mixing it with creamy frosting to form a dough.
After shaping into balls and chilling, each pop is dipped in melted white chocolate and decorated. It’s a creative and satisfying treat to make at home.
The recipe is easy to customize, whether you like more lemon zest or colorful sprinkles. These cake pops are soft, sweet, tangy, and always a hit with family and friends.
How To Make Lemon Cake Pops Recipe
Recipe Overview
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Course: Dessert
Cuisine: American
Calories: 150
Yield: About 24 cake pops
Kitchen Utensils
- Electric mixer (hand or stand)
- Mixing bowls
- Baking pan (rectangular or 8‑inch round, depending on version)
- Wire rack
- Hand or spatula to crumble cake
- Measuring cups/spoons
- Lollipop sticks
- Styrofoam block (or loaf bread/inverted strainer) to hold pops upright
- Microwave‑safe bowl (or double boiler) to melt candy melts
- Baking sheet with wax/parchment paper
Ingredients
Cake:
- 1 cup unsalted butter, room temp
- 2 Tbsp unsalted butter, room temp
- 1 cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Zest of 2 lemons
Frosting:
- ¼ cup cream cheese, softened
- 2 Tbsp unsalted butter, room temp
- 1¼ cups confectioners’ sugar
- 2 teaspoons lemon juice
For assembly/coating:
- Lollipop sticks
- 14 oz package confectioners’ coating (e.g. Wilton Candy Melts)
- 1.75 oz package multicolored candy sprinkles
Instructions
1. Bake the Cake
Preheat oven to 400°F (200 °C); grease baking dish. Cream butter (1 cup + 2 Tbsp) with sugar until smooth. Add eggs one at a time, beating well each time. Mix flour and baking powder; add gradually. Stir in lemon zest. Pour into dish and bake 40–45 min until toothpick clean. Cool 5 min, loosen edges, invert onto wire rack; cool completely (~30 min to 1 h).
2. Make Frosting
Beat cream cheese with butter until creamy. Add confectioners’ sugar ¼ cup at a time, alternating with lemon juice, until smooth.
3. Form Cake Balls
Crumble cake finely. Stir in about 2 Tbsp frosting until mixture sticks together; add more frosting if needed. Roll into walnut‑sized balls. Chill on lined baking sheet for 30 min.
4. Insert Sticks
Melt a portion of the candy coating (microwave 15‑sec intervals, stirring). Dip stick tip into coating, insert into rested cake ball. Chill again for 30 min.
5. Dip and Decorate
Melt remaining coating same way. Dip each cake pop; tap off excess. Add sprinkles and stand upright to set. Dry completely
Special Notes
For a more intense lemon flavor, add a teaspoon of lemon extract to the cake batter. You can store leftover cake pops in an airtight container at room temperature for a few days or in the refrigerator for longer.
To make these cake pops ahead of time, freeze the uncoated cake pops and dip them when ready to serve.
Why You’ll Love This Lemon Cake Pops Recipe
You’ll love this Lemon Cake Pops Recipe because it’s bright, flavorful, and fun to make. The lemon flavor adds a refreshing twist to the classic cake pop, and the texture is soft, moist, and rich.
They’re perfect for parties, gifting, or just enjoying as a homemade treat. The recipe is easy to follow, even for beginners, and the results look impressive every time.
You can customize with different toppings or keep it simple. Every bite gives you that balance of sweet and tangy lemon that stands out. It’s a satisfying and cheerful dessert that’s always a hit.
Best Variations For Lemon Cake Pops Recipe
1. Lemon Blueberry Cake Pops:
Add fresh or dried blueberries to the cake mixture for a burst of fruity flavor that pairs beautifully with the lemon zest. The combination of sweet blueberries and tangy lemon will make these cake pops extra special.
2. Lemon Coconut Cake Pops:
Mix in shredded coconut into the cake batter or roll the finished cake pops in coconut flakes. This adds a tropical twist and a delicious texture to the cake pops.
3. Lemon Poppy Seed Cake Pops:
Incorporate poppy seeds into the cake batter for a slight crunch and a subtle, nutty flavor that complements the lemon. These cake pops are both visually appealing and delicious.
4. Lemon Raspberry Cake Pops:
Swirl in raspberry puree or add fresh raspberries to the cake mixture to create a vibrant color contrast and a sweet-tart flavor that pairs perfectly with lemon.
5. Lemon Lavender Cake Pops:
Infuse the cake mix with culinary lavender for a fragrant, floral note that enhances the lemony taste. This variation is ideal for a more elegant or sophisticated treat, perfect for bridal showers or tea parties.
What Is The Trick To Making Cake Pops?
The trick to making perfect cake pops lies in achieving the right consistency for the cake mixture and properly chilling the cake balls before dipping.
Ensure your cake crumbs are fine and well-mixed with the frosting to form a dough-like texture that holds its shape.
Chilling the cake balls for at least an hour helps them firm up, making it easier to insert the sticks and dip them in the coating without falling apart.
What Is The Secret To Coating Cake Pops?
The secret to a smooth and even coating on cake pops is using the right type of chocolate or candy melts and maintaining the correct temperature.
Melt the coating in short intervals, stirring frequently to ensure it is smooth and lump-free. Dip the cake pops swiftly and allow excess coating to drip off by gently tapping the stick on the edge of the bowl.
This prevents thick and uneven layers, resulting in a professional finish.
What Does Soda Pop Do In Cake?
Soda pop acts as a leavening agent in cake recipes, helping the batter rise and become light and fluffy. The carbonation in soda pop introduces bubbles into the batter, which expand during baking, creating a tender and airy texture.
Additionally, soda pop can add a subtle flavor and sweetness, enhancing the overall taste of the cake.
Storing Your Lemon Cake Pops
To store your Lemon Cake Pops recipe, place them in an airtight container to keep them fresh. They can be kept at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
If storing them for a longer period, freeze them in a single layer in a freezer-safe container. Before serving, allow them to thaw at room temperature. Proper storage ensures your cake pops remain flavorful and delicious.
Conclusion
I made this Lemon Cake Pops Recipe and it was easy and a big success. I followed the steps and everything came out just right.
The lemon flavor was fresh and the cake pops looked beautiful after dipping and decorating. I really enjoyed making them and felt happy with the result.
It was fun to create something so tasty and pretty. I’m proud of how they turned out. I hope you make this recipe too and enjoy it as much as I did. It’s a great recipe to try.
More Delicious Lemon Recipes
Nothing Bundt Cake Lemon Recipe
Lemon Cake Pops Recipe
Equipment
- Electric mixer (hand or stand)
- Mixing bowls
- Baking pan (rectangular or 8‑inch round, depending on version)
- Wire rack
- Hand or spatula to crumble cake
- Measuring cups & spoons
- Lollipop sticks
- Styrofoam block (or loaf bread/inverted strainer) to hold pops upright
- Microwave‑safe bowl (or double boiler) to melt candy melts
- Baking sheet with wax/parchment paper
Ingredients
Cake:
- 1 cup unsalted butter room temp
- 2 Tbsp unsalted butter room temp
- 1 cup white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Zest of 2 lemons
Frosting:
- ¼ cup cream cheese softened
- 2 Tbsp unsalted butter room temp
- 1¼ cups confectioners’ sugar
- 2 teaspoons lemon juice
For assembly/coating:
- Lollipop sticks
- 14 oz package confectioners’ coating e.g. Wilton Candy Melts
- 1.75 oz package multicolored candy sprinkles
Instructions
Bake the Cake
- Preheat oven to 400°F (200 °C); grease baking dish. Cream butter (1 cup + 2 Tbsp) with sugar until smooth. Add eggs one at a time, beating well each time. Mix flour and baking powder; add gradually. Stir in lemon zest. Pour into dish and bake 40–45 min until toothpick clean. Cool 5 min, loosen edges, invert onto wire rack; cool completely (~30 min to 1 h).
Make Frosting
- Beat cream cheese with butter until creamy. Add confectioners’ sugar ¼ cup at a time, alternating with lemon juice, until smooth.
Form Cake Balls
- Crumble cake finely. Stir in about 2 Tbsp frosting until mixture sticks together; add more frosting if needed. Roll into walnut‑sized balls. Chill on lined baking sheet for 30 min.
Insert Sticks
- Melt a portion of the candy coating (microwave 15‑sec intervals, stirring). Dip stick tip into coating, insert into rested cake ball. Chill again for 30 min.
Dip and Decorate
- Melt remaining coating same way. Dip each cake pop; tap off excess. Add sprinkles and stand upright to set. Dry completely