Print

Lemon Cake Pops Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Delightfully tangy and sweet Lemon Cake Pops featuring moist lemon cake mixed with zesty frosting, coated in smooth white chocolate. Perfect bite-sized treats for parties, celebrations, or anytime you crave a refreshing lemony dessert.

Ingredients

Cake 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)

Frosting

  • 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

  1. Bake: Combine the lemon cake mix, water, vegetable oil, and eggs according to package directions, then pour the batter into a greased 9x13-inch baking dish. Bake at 350℉ for about 30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely for at least 2 hours, preferably overnight, to ensure it’s firm enough to crumble.
  2. Crumble: Once cooled, crumble the cake into the smallest, fine pieces possible by breaking it up with your hands in a large bowl. This step is important for smooth mixing with the frosting.
  3. Mix: Add ¾ of the lemon frosting and fresh lemon juice into the crumbled cake. Use a large spoon or your hands to thoroughly combine until the mixture becomes dense and moldable, capable of holding its shape when rolled into balls.
  4. Roll: Form the cake mixture into 24 evenly sized balls and place them on a baking sheet lined with wax or parchment paper. Chill in the refrigerator for 2 hours to firm up; alternatively, use the freezer for 20 minutes to cool them faster but avoid freezing solid.
  5. Melt: In a microwave-safe deep bowl, melt the white chocolate wafers in 30-second increments, stirring between each until fully melted and smooth. Stir in the vegetable oil to thin the coating for easy dipping.
  6. Prepare for dipping: Keep the cake balls refrigerated during this time. If previously frozen, transfer them to the fridge now to prevent condensation when dipped.
  7. Dip: Take one cake ball at a time, dip a lollipop stick or straw about ½ inch into the melted chocolate, then insert it into the center of the cake ball to secure it. Immediately dip the entire cake pop into the melted chocolate, fully submerging it, then lift it out and let excess drip off before placing it on a fresh wax paper-lined baking sheet.
  8. Set: Allow the cake pops to set by placing them cake ball side down on the paper. Alternatively, stand them upright in a Styrofoam block if you prefer a lollipop presentation. Let the coating firm up.
  9. Decorate: Before the chocolate sets completely (within about 5 minutes), decorate the cake pops as desired with sprinkles or edible embellishments, or leave them plain. Allow the coating to dry entirely before serving.

Notes

  • Chilling the cake balls is essential to prevent them from falling apart when dipped.
  • Adding vegetable oil to the melted chocolate helps achieve a smooth, thin coating.
  • Allow the cake pops to fully set before serving to avoid melting or damage.
  • Use Styrofoam blocks to hold pops upright if a traditional lollipop look is desired.
  • Ensure cake balls are not frozen solid before dipping to prevent cracking the coating.

Find it online: https://recipefeastful.com/lemon-cake-pops-recipe/