Description

Delightfully tangy and sweet Lemon Cake Pops made from scratch using lemon cake mix and a creamy lemon frosting blend, dipped in melted white chocolate for a perfect party treat or a fun dessert. These cake pops are simple to prepare, combining baking, mixing, and dipping techniques to create irresistible bite-sized delights.

Ingredients

Scale

Cake Mix

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)

Frosting Mixture

12 oz. ready-made lemon frosting (340 grams, ¾ of a 16-oz. container)
1 tbsp fresh lemon juice (14 grams, from ½ lemon)

Coating

48 oz. white chocolate melting wafers (1,361 grams, 4 12-oz. bags, Wilton or Ghirardelli recommended)
1 tbsp vegetable oil (13 grams)

Instructions

Bake: Preheat your oven to 350℉. In a mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs according to the package instructions. Pour the batter into a greased 9×13-inch baking dish and bake for about 30 minutes. Allow the cake to cool completely for at least 2 hours, preferably overnight, before proceeding.
Crumble: Once cooled, crumble the cake into a large bowl using your hands, breaking it down to very fine pieces to ensure a smooth batter consistency.
Mix: Add the lemon frosting and fresh lemon juice to the crumbled cake. Use a large spoon to thoroughly mix until the frosting is fully incorporated, resulting in a dense mixture that holds shape when rolled.
Roll: Shape the cake mixture into 24 equal-sized balls. Place them on a baking sheet lined with wax or parchment paper. Chill in the refrigerator for 2 hours or freeze for about 20 minutes to firm up but not freeze solid.
Melt: Place white chocolate melting wafers in a deep microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted. Stir in the vegetable oil to create a smooth dipping coating.
Refrigerate: Keep the cake balls refrigerated while preparing to dip. If frozen, transfer the balls to the refrigerator to slightly soften.
Dip: Remove one cake ball at a time from the refrigerator. Dip a lollipop stick or straw about ½ inch into the melted chocolate, then insert it firmly into the center of the cake ball to secure. Immediately dip the entire cake pop into the chocolate, submerging it fully. Lift and let excess chocolate drip off, then place on a wax paper-lined baking sheet.
Set: Allow the cake pops to set by placing them cake ball side down on the baking sheet to dry. For a traditional lollipop display, stand them up in a Styrofoam block while drying.
Decorate: While the chocolate coating is still wet, decorate with sprinkles or other edible decorations if desired. Let the chocolate dry completely, about 5 minutes, before serving or storing.

Notes

Chilling the cake balls before dipping helps them hold together and reduces melting during dipping.
Using vegetable oil in the melted chocolate creates a smoother, shinier coating and makes dipping easier.
For best flavor, allow the cake to cool overnight before crumbling and mixing.
Store finished cake pops in an airtight container at room temperature or refrigerated for up to 3 days.
Styrofoam blocks are helpful to keep cake pops upright while drying and decorating.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon cake pops, lemon dessert, cake balls, white chocolate coating, party treats, lemon frosting, easy cake pops