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
- 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
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.