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Lemon Cake Pops

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Lemon Cake Pops are bite-sized treats made from moist lemon cake blended with frosting, shaped into balls, and coated in a smooth candy shell. Bright, sweet, and perfectly portable, they are ideal for parties and celebrations.

Ingredients

  • 1 prepared lemon cake (9-inch round or similar), baked and cooled
  • 1/3–1/2 cup lemon or vanilla frosting
  • 12 ounces white candy melts or white chocolate
  • 1 tablespoon lemon zest (optional)
  • Sprinkles or decorations (optional)
  • Cake pop sticks

Instructions

  1. Crumble the cooled lemon cake into fine crumbs in a large bowl.
  2. Add frosting gradually, mixing until the texture resembles moist dough that holds together when pressed.
  3. Mix in lemon zest if using.
  4. Scoop and roll the mixture into 1-inch balls and place on a lined baking sheet.
  5. Refrigerate for at least 1 hour until firm.
  6. Melt the candy melts or white chocolate according to package instructions.
  7. Dip the tip of each cake pop stick into the melted coating and insert halfway into each cake ball.
  8. Dip each cake pop fully into the melted coating, tapping off excess gently.
  9. Decorate with sprinkles before the coating sets.
  10. Place upright in a stand or foam block and allow to set completely.

Notes

  • Add a small amount of lemon extract for stronger citrus flavor.
  • Tint the coating with yellow food coloring for a brighter appearance.
  • Dip in dark or milk chocolate for a contrasting flavor.
  • Drizzle with additional melted chocolate for decoration.
  • Store at room temperature for up to 2 days or refrigerate for up to 1 week.
  • Freeze for up to 2 months and thaw overnight in the refrigerator.
  • Let refrigerated pops come to room temperature before serving for best texture.

Nutrition

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