Introduction

Lemon Cake Pops are a delightful twist on the classic cake, combining moist lemon cake with creamy frosting, all coated in smooth white chocolate. These bite-sized treats are perfect for parties, gifts, or just a sweet indulgence.

A group of cake pops arranged in a clear glass placed on a white plate, all resting on a white marbled surface. There are about eight cake pops visible, with some inside the glass and others lying on the plate. The cake pops have two main colors: pale yellow and white. Each cake pop is coated with a smooth candy shell and decorated with small, round sprinkles and stick-like sprinkles in matching colors—yellow sprinkles on the white cake pops, and white sprinkles on the pale yellow ones. The texture of the sprinkles adds a slight roughness to the smooth surface of the cake pops. The white sticks of the cake pops are clearly visible, all angled outward from the glass and plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz. lemon cake mix (432 grams, 1 box, such as Betty Crocker)
1 cup water (227 grams)
½ cup vegetable oil (100 grams)
3 large eggs (150 grams)
12 oz. ready-made lemon frosting (340 grams, ¾ of a 16-oz. container)
1 tbsp fresh lemon juice (14 grams, from ½ lemon)
48 oz. white chocolate melting wafers (1,361 grams, 4 bags of 12 oz. each, Wilton or Ghirardelli recommended)
1 tbsp vegetable oil (13 grams)

Instructions

Step 1: Preheat your oven to 350℉. Combine the lemon cake mix, water, vegetable oil, and eggs in a large bowl and mix according to package directions. Pour the batter into a 9×13-inch baking dish and bake for about 30 minutes. Let the cake cool for at least 2 hours, ideally overnight.
Step 2: Once cooled, crumble the cake into the smallest pieces possible using your hands in a large bowl.
Step 3: Add the lemon frosting and fresh lemon juice to the crumbled cake. Mix thoroughly with a large spoon until fully combined and the mixture is dense enough to hold together when shaped.
Step 4: Roll the mixture into 24 evenly sized balls. Place them on a wax paper or parchment-lined baking sheet, then chill in the refrigerator for 2 hours or in the freezer for about 20 minutes until firm but not frozen solid.
Step 5: While the cake balls chill, melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each until fully melted. Stir in 1 tablespoon of vegetable oil to smooth the chocolate.
Step 6: Keep the cake balls refrigerated while you prepare to dip them. Remove one at a time and dip a lollipop stick about ½ inch into the melted chocolate, then insert it into the center of each cake ball to secure the stick.
Step 7: Immediately dip the cake pop into the melted chocolate, fully submerging it. Lift it out and let excess chocolate drip off. Place the dipped cake pop onto a wax paper-lined baking sheet to set.
Step 8: To set, place the cake pop side down on the sheet or stand them upright in a Styrofoam block to dry like traditional lollipops. Decorate while the chocolate is still wet if desired, then allow the coating to dry completely, about 5 minutes.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon zest to the cake mixture or frosting before mixing.
Try dipping the cake pops in white chocolate mixed with a few drops of yellow food coloring for a bright, sunny look.
Decorate with sprinkles, edible glitter, or small candied lemon pieces to add texture and flair.
If you don’t have lollipop sticks, sturdy paper straws cut to size also work well.

Storage

Store the cake pops in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 weeks and thaw in the refrigerator before serving. Allow them to come to room temperature slightly for best flavor and texture. Avoid storing in a too-humid environment to keep the chocolate coating firm.

How to Serve

The image shows several round cake pops on white sticks arranged on a white plate with a white marbled surface underneath. Each cake pop has a smooth outer layer of pale yellow or white coating decorated with small white and yellow sprinkles in different shapes, including rods, dots, and pearls. One cake pop is bitten, revealing a crumbly, soft yellow cake inside with the outer coating cracked around the bite area. Scattered yellow and white sprinkles are also seen on the white marbled surface near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade lemon cake instead of a box mix?

Yes, homemade lemon cake works perfectly. Just be sure it’s fully cooled and crumbly before mixing with frosting to form the balls.

What if I don’t have white chocolate melting wafers?

You can substitute with good quality white chocolate chips; just melt gently and stir in a little vegetable oil to thin for easier dipping.