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Lemon Cake Pops

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These delightful Lemon Cake Pops are moist, zesty, and coated in a sweet candy shell, perfect for any celebration or a fun treat.

Ingredients

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  • 1 box lemon cake mix (and required ingredients)
  • 1 stick unsalted butter (softened to room temperature)
  • 3 Tablespoons lemons
  • 4½ Cups Confectioner's sugar (powdered sugar)
  • 1½ Tablespoons Whole milk or heavy cream
  • lemon zest of two lemons
  • salt (to season)
  • yellow food coloring
  • 12 ounces white chocolate chips

Instructions

  1. Prepare the lemon cake mix according to the package instructions.
  2. Bake the lemon cake as directed.
  3. Allow the baked cake to cool completely.
  4. Once cool, use a sharp knife to remove the stiff caramelized edges from the cake.
  5. Place the softened unsalted butter into a bowl.
  6. Use a hand-mixer or stand mixer to cream the butter at medium speed for about two minutes until light and fluffy.
  7. Add the confectioner's sugar to the creamed butter.
  8. Add the milk or heavy cream to the butter mixture.
  9. Add the lemon juice to the mixture.
  10. Add the lemon zest to the mixture.
  11. Add a pinch of salt to taste.
  12. Add yellow food coloring, starting with a small amount, and stir until you achieve your desired shade.
  13. Place the cooled cake into a large mixing bowl.
  14. Use your hands or a mixer to crumble the cake into small, fine crumbs.
  15. Add ¼ cup of the prepared lemon buttercream to the cake crumbs.
  16. Stir the buttercream into the crumbs until well coated.
  17. Add another ¼ cup of lemon buttercream to the mixture.
  18. Continue adding buttercream ¼ cup at a time, stirring after each addition, until you achieve a slightly doughy mixture that holds together when rolled into a ball.
  19. Take about 2 tablespoons of the lemon cake pop mixture.
  20. Roll the mixture into a smooth ball.
  21. Repeat for the remaining mixture to create approximately 12 cake balls.
  22. Place the rolled cake balls onto a baking sheet.
  23. Refrigerate the cake balls for about 2 hours to firm up.
  24. Place the white chocolate chips into a small microwave-safe bowl.
  25. Melt the white chocolate chips in the microwave at 50% power for 1 minute.
  26. Stir the melted chocolate.
  27. Continue heating in 30-second increments at 50% power, stirring after each, until the chips are just melted and smooth.
  28. Add yellow food coloring to the melted white chocolate, if desired, and stir until you achieve your preferred shade.
  29. Dip one end of a lollipop stick into the melted white chocolate.
  30. Insert the chocolate-dipped stick about halfway into a chilled cake ball.
  31. Repeat for all cake balls, allowing the chocolate on the sticks to set slightly.
  32. Carefully dip each cake pop into the melted chocolate coating.
  33. Gently shake off any excess coating.
  34. Decorate the cake pops immediately with garnishes such as sprinkles, dried lavender, or edible glitter.
  35. Place the decorated cake pops into a block of Styrofoam or a piece of punctuated cardboard to cool and set completely.

Notes

Ensure cake is completely cool before crumbling for best texture.
Chill cake balls for at least 2 hours; this is crucial for firm pops.
Melt white chocolate slowly in short bursts to prevent seizing.
Have garnishes ready as chocolate sets quickly.

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