Lemon Cake Pops Recipe
Lemon Cake Pops are a delightful treat combining moist lemon cake with creamy frosting, rolled into bite-sized balls, and coated in white chocolate. Perfect for parties or as a sweet snack, these pops are easy to make and bursting with zesty lemon flavor.
Equipment
- Mixing bowls
- 9×13-inch baking pan (or as per cake mix box instructions)
- Electric mixer (optional, but helps)
- Parchment paper or silicone baking mat
- Melting bowl (for chocolate)
- Cake pop sticks or lollipop sticks
- Spoon or small cookie scoop
- Microwave-safe bowl (for melting chocolate)
- Small pot or microwave-safe dish (for thinning chocolate)
- Wire rack or parchment paper for cooling
Ingredients
For the Cake:
- 1 box of lemon cake mix or a homemade lemon cake recipe
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water or as per the instructions on the cake mix box
For the Cake Pops:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice or freshly squeezed lemon
- 8 oz white chocolate or candy melts
- 1 tablespoon vegetable oil for thinning the chocolate
- 12 oz ready-made lemon frosting 340 grams or approximately ¾ of a 16-ounce container
Instructions
Preheat the Oven:
- Preheat your oven to the temperature specified on the cake mix box (usually around 350°F/175°C).
Make the Cake:
- In a large mixing bowl, prepare the cake batter according to the instructions on the cake mix box (usually add eggs, oil, and water). If you’re using homemade lemon cake, follow your specific recipe.
Bake the Cake:
- Pour the prepared cake batter into a greased or lined 9×13-inch baking pan. Bake according to the time given on the cake mix box (around 25 minutes, or until a toothpick inserted into the center comes out clean). Allow the cake to cool completely.
Prepare Cake Pops:
- Once the cake has cooled, crumble it into small pieces using your hands or a fork in a large mixing bowl. Add ¾ of the container of lemon frosting and mix well until the cake crumbs are fully coated and form a dough-like consistency.
Form Cake Balls:
- Scoop out about 1 tablespoon of the cake mixture and roll it into a ball using your hands. Continue to shape the rest of the mixture into balls.
Dip Sticks in Chocolate:
- In a microwave-safe bowl, melt the white chocolate or candy melts according to package instructions. Add 1 tablespoon of vegetable oil to the melted chocolate to thin it out and make it easier to coat the cake pops.
Insert the Sticks:
- Dip the end of each cake pop stick into the melted chocolate and then insert it about halfway into each cake ball. This helps the stick stay in place when you dip the pops later. Allow the chocolate to set for a few minutes.
Coat the Cake Pops:
- Once the sticks are secure, dip each cake pop into the melted white chocolate, coating them completely. Allow any excess chocolate to drip off before placing the cake pop upright on a parchment-lined tray or stand.
Let the Chocolate Set:
- Allow the cake pops to cool completely and the chocolate to harden. You can speed up this process by placing them in the fridge for about 10-15 minutes.
Decorate (Optional):
- If desired, decorate your cake pops with sprinkles, extra powdered sugar, or any additional toppings you like.
Serve & Enjoy!
- Once the chocolate has hardened and the cake pops are set, serve and enjoy your delicious homemade lemon cake pops!
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.