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Lemon Cake Pops on a white plate.

Lemon Cake Pops

Chef Jenn
With plenty of lemon flavor, these Lemon Cake Pops are fun to make and they're a delicious treat!
5 from 44 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 30 cake pops
Calories 149 kcal

Ingredients
  

  • 1 box lemon box cake and ingredients to make that, usually eggs and oil
  • 16 ounces container prepared icing I like whipped buttercream but vanilla works, too
  • 12-16 ounces white candy melts
  • 4-6 ounces yellow candy melts
  • assorted sprinkles

You'll also need

  • 24-36 lollipop sticks order online or get from a baking supply store. Michaels often has them.

Instructions
 

  • Prepare the cake according to the package directions. Bake it in a 9x13 baking dish so it bakes more quickly.
  • Let the cake thoroughly cool.
  • Crumble the cake - you can use an electric hand mixer to crumble the cake, or just use your hands.
  • Mix in 1/2 cup of icing and see if the cake balls will hold together. How much icing you need depends on how moist your cake is. Add up to 1/2 cup more icing until the cake balls hold together but aren't too sweet.
  • Roll pingpong-sized balls, pressing the balls firmly as you roll.
  • Pop the balls into the freezer for about 20 minutes to firm up.
  • Remove the balls from the freezer and insert the sticks then return to the freezer to freeze solid.
  • Melt the candy melts according to the directions on the package. Set 1/2 cup of the candy melt mixture aside in a smaller bowl and tint it with bright yellow food color.
  • Transfer the melted candy melts to a tall narrow glass that's wide enough for the cake pop to fit into.
  • Working one cake pop at a time, dunk the cake end into the candy coating, turning it gently to get an even coat. Transfer it to a parchment paper-lined baking sheet to firm up. Repeat until all are coated.
  • Transfer the yellow candy coating to a piping bag fitted with a tip and decorate your cake pops.
  • Let sit for about 30 minutes to harden up then enjoy!

Notes

Chef Jenn's Recipe Notes
  • If your cake is very moist, you might need less icing. The key is to find a balance where the cake balls are moist enough to hold together but not too sweet.
  • Freezing the cake balls before dipping them in the candy melts helps maintain their shape.
  • Experiment with different colored sprinkles and icing for a fun look.
  • Use a styrofoam block to hold the cake pops upright while they set, if needed. You can also use an upside-down egg carton. You can buy fancy cake pop holders, too.

Nutrition

Serving: 1cake popCalories: 149kcalCarbohydrates: 21gFat: 6.8gSugar: 16g
Keyword cake pops, lemon cake, lemon cake pops
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