Description
Delightful lemon cake pops that capture the refreshing essence of lemons, perfect for any occasion.
Ingredients
- 1 box lemon cake mix (plus required ingredients)
- 1 stick unsalted butter, softened to room temperature
- 3 tablespoons fresh lemon juice
- 4½ cups confectioner’s sugar
- 1½ tablespoons whole milk or heavy cream
- Zest from two lemons
- Salt, to season
- Yellow food coloring
- 12 ounces white chocolate chips
Instructions
- Preheat your oven as directed on the lemon cake mix box.
- In a mixing bowl, combine the cake mix, softened butter, lemon juice, and necessary ingredients from the cake mix instructions.
- Mix until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan and bake for the directed time until golden and a toothpick inserted comes out clean.
- Allow the cake to cool completely on a wire rack.
- Once cooled, crumble the lemon cake into a large bowl until it forms fine crumbs.
- In a separate bowl, prepare the lemon buttercream by mixing confectioner’s sugar, milk or cream, lemon zest, and a pinch of salt until creamy and smooth.
- Combine the crumbled lemon cake with the lemon buttercream mixture until it holds together when shaped.
- Form small balls of the mixture and place them on a baking sheet lined with parchment paper. Chill in the freezer for about 30 minutes.
- Melt the white chocolate chips in a microwave-safe bowl and stir in yellow food coloring to achieve the desired shade.
- Dip the end of a lollipop stick into the melted chocolate, then insert it halfway into one of the chilled cake balls.
- Dip the cake ball fully into the melted chocolate, allowing excess to drip off. Return the dipped cake pop to the parchment, allowing it to set.
- Repeat for all cake pops, adding extra decorations if desired.
Notes
For best results, chill cake balls before dipping them in chocolate. Use vibrant toppings for added appeal.
