Easy Lemon Cake Pops Recipe With Cream Cheese Icing

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Indulge in the zesty delight of this Lemon Cake Pops Recipe – moist lemon cake balls coated in creamy white chocolate. Perfect for citrus lovers craving a burst of tangy sweetness in every bite.

Guess what? I’ve got the most delicious treat to share with you: Lemon Cake Pops Recipe! These little balls of sunshine are seriously amazing and perfect for satisfying any sweet cravings you might have.

Picture this: moist lemon cake mixed with creamy frosting, coated in a layer of smooth white chocolate – it’s like a burst of citrusy goodness in every bite!

And the best part? They’re super easy to make!

You just crumble up some cake, mix it with frosting, roll it into balls, dip them in chocolate, and voila! You’ve got yourself some irresistible Lemon Cake Pops.

Trust me, once you try these, you’ll be hooked!

WHY YOU’LL LOVE THIS LEMON CAKE POPS RECIPE

You’ll love this Lemon Cake Pops recipe because it offers a delightful blend of tangy lemon flavor and creamy sweetness in every bite. Plus, they’re easy to make and perfect for brightening up any occasion with their adorable and irresistible charm.

It’s also a very versatile recipe – you can customize the decorations and toppings to suit any theme or occasion. This makes them perfect for birthdays, parties, or even just a fun weekend treat.

Additionally, these Lemon Cake Pops are a great way to use up leftover cake scraps, minimizing food waste while creating a delicious and delightful dessert.

SIMPLE INGREDIENTS YOU NEED FOR THE BITE-SIZED DELIGHTS

You will need the following ingredients listed below to make this cake mixture (the exact measurements, nutrition information and full recipe are in the recipe card at the end of this post):

Box of lemon cake mix: Yep, we’re going for the easy route here. Can also make a homemade cake if desired, but not necessary.
Frosting: This is the glue that holds our cake pops together. Cream cheese frosting or vanilla frosting are preferred.
Melted chocolate or bag of white candy melts: This will be our candy coating, and trust me, it’s where the magic happens. Use white chocolate candy melts or yellow candy melts.
Lollipop stick/cake pop sticks: Because what’s a cake pop without a stick?
Optional – lemon zest, lemon juice, white chocolate chips, popsicle stick, etc.

HOW TO MAKE

Start by preparing your boxed cake mix by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.
Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Set aside 1/3 cup of crumbled cake to decorate the outside of the cake pops. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
Freeze again until balls are hard.
It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
Melt white candy melts in the microwave in 30-second increments or in a double boiler. Dip each lollipop stick into the chocolate, then stick into one of the cake balls. Do this with all of them and put back in freezer till they are solidified.
Gently dip cake ball into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess coating drizzle off onto parchment paper. Decorate with the cake crumbs you removed, or with sprinkles.
Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy cake pops.

STORING THE LEFTOVER BAKED CAKE POPS

To store leftover Lemon Cake Pops, place them in an airtight container and refrigerate them for optimal freshness. They should stay delicious for up to a week when stored properly.

Alternatively, you can freeze the cake pops by placing them on a baking sheet in a single layer until frozen solid, then transferring them to a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight before serving.

FAQS

CAN I USE DIFFERENT TYPES OF CAKE MIX FOR THIS RECIPE?

Yes, you can definitely experiment with different cake flavors such as white cake to customize your Lemon Cake Pops. Just keep in mind that the lemon flavor may vary depending on the cake mix you choose.

HOW CAN I ENSURE MY CAKE POPS ARE THE PERFECT SIZE AND SHAPE?

Using a cookie scoop or tablespoon to portion out the cake mixture will help ensure that your cake pops are uniform in size. Rolling the mixture into smooth balls with your hands will give them a consistent shape.

CAN I MAKE THIS LEMON CAKE POPS RECIPE AHEAD OF TIME FOR A SPECIAL OCCASION SUCH AS A BABY SHOWER OR NEW YEAR’S EVE PARTY?

Absolutely! These cake pops are a great make-ahead option for special occasions. Just be sure to store them properly in an airtight container in the refrigerator until you’re ready to serve them.

WHAT IS THE EASIEST WAY TO MELT THE VANILLA CANDY COATING FOR DIPPING THE CAKE POPS?

The easiest way to melt the candy coating is to microwave it in short 30-second intervals, stirring in between, until it’s smooth and melted. Alternatively, you can melt it using a double boiler on the stove.

ARE THESE LEMON CAKE POPS SUITABLE FOR A LOW CALORIE DIET?

These cake pops are a decadent treat and may not fit into a low-calorie diet plan. However, you can enjoy them in moderation as a special indulgence for special occasions or celebrations.

Other Cake Pops Recipes You May Want To Try!

Christmas Cake Pops
Pumpkin Cake Pops
Starbucks Birthday Cake Pop Recipe
3 Ingredient Funfetti Cake Pops
Easy Candy Cane Cake Pops
Snowman Cake Pops
Peppermint Mocha Cake Pops
Carrot Cake Pops
Peppermint Brownie Cake Pops

Yield: 28 cake pops

Easy Lemon Cake Pops Recipe With Cream Cheese Icing

Indulge in the zesty delight of this Lemon Cake Pops Recipe - moist lemon cake balls coated in creamy white chocolate. Perfect for citrus lovers craving a burst of tangy sweetness in every bite.

Prep Time1 hour

Cook Time25 minutes

Total Time1 hour 25 minutes

Ingredients

1 box lemon cake mix, I used Betty Crocker
1/3 cup cream cheese icing, I used Betty Crocker
1 bag white candy melts, 12 oz bag

Instructions

Start by preparing your boxed cake mix by package directions. Beat cake mix, water, vegetable oil, and eggs in a large mixing bowl.
Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes and bake in a 350 degree F oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely, then crumble it with a fork in a large bowl or in the baking dish. Set aside 1/3 cup of crumbled cake to decorate the outside of the cake pops. Stir the frosting into the crumbled cake, cover with plastic wrap, and freeze until chilled.
Use a cookie scoop and your hands to roll the mixture into evenly sized small balls and place on large baking sheet. You want to try make them all a consistent size – aim for the size of a ping pong ball.
Freeze again until balls are hard. It’s easier to roll the cake & frosting mixture into perfectly round balls if it’s cold. The cake & frosting mixture is super moist, and at room temperature it makes it extremely difficult to shape them perfectly.
Once they have been frozen, I give them another little roll to smooth out the sides. Then place on a cookie sheet.
Melt white candy melts in the microwave in 30-second increments or in a double boiler. Dip each lollipop stick into the chocolate, then stick into one of the cake balls. Do this with all of them and put back in freezer till they are solidified.
Gently dip cake ball into the melted chocolate or spoon the chocolate onto balls and twirl to coat, letting the excess coating drizzle off onto parchment paper. Decorate with the cake crumbs you removed, or with sprinkles.
Place them upright in a styrofoam block, or a cardboard box to harden. There you have it, you have easy cake pops.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 129Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 146mgCarbohydrates: 29gFiber: 0gSugar: 17gProtein: 1g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Did you make this recipe?

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Easy Lemon Cake Pops Recipe With Cream Cheese Icing - Basics with Bails (2024)