Lemon Cake Pops Recipe
These Lemon Cake Pops are moist, delicious and bursting with lemon flavor. The lemon zest and juice add a nice brightness in every bite complementing the moist cake center and rich chocolate coating.
By using a box cake mix for this recipe, the process for making these cake pops is simple and easy to follow.
Lemon Cake Pops are a fun twist on this classic treat.
The lemon flavor is bright while still being indulgent. The cake in the center is moist, which perfectly complements the crunch of the chocolate shell on the outside.
Each bite is better than the last, which will keep you coming back for more!
Main Ingredients
- Yellow/Vanilla Cake Mix (plus ingredients instructed by mix) – You can use any brand of cake mix, just make sure it is about the same size as I note in the recipe card.
- Lemon – The entire lemon is used in this recipe! It is helpful to have a lemon juicer to avoid any seeds getting into the batter.
- Yellow Chocolate Candy Melts – These are used both in the coating and for connecting the cake pop stick with the cake pop ball.
- Cream Cheese – Adds the perfect amount of tanginess to the frosting to contrast the sweetness.
- Salted Butter – You can use unsalted butter but make sure to add a pinch of salt when making the frosting.
- Powdered Sugar – It is always best to start with less powdered sugar than add more into the frosting until the desired texture is reached.
- Cake Pop Sticks – These sticks work well and are a great quality for the price!
Helpful Tips and Tricks for Making these Cake Pops
Use Lemon Juice AND Zest. By adding both, the cake pops are bursting with lemon flavor!
By adding lemon in both the cake and frosting, the flavor comes together beautifully when paired with the vanilla-flavored chocolate shell.
Chill the batter. When you chill the batter at each time instructed, it will help keep the cake pop sturdy on the stick.
Nobody wants to grab a cake pop in their hand just for it to fall to the ground!
The perfect crunch. After coating each cake pop in candy melts and adding your desired decoration, put the cake pops in the fridge or freezer.
This will create the perfect crunch on the outside to create a contrast in texture.
How to Make Lemon Cake Pops
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed while following the directions.
Frequently Asked Questions
Yes! Any brand will work, just make sure it is about 15-16.5 oz. You can even use a Lemon Cake Mix and omit the steps of adding lemon juice and lemon zest to the cake batter.
You can use avocado oil, a light olive oil, vegetable oil or canola oil. However, melted butter will also work at a 1:1 ratio!
Yes, if you don’t chill the batter, the cake pop won’t be able to hold up on the cake pop stick.
Yes, you can use regular chocolate chips for coating cake pops. However, I do suggest using candy melts for a smoother, sturdier coating that will harden more quickly.
Store in an airtight container in the fridge for up to 14 days.
Lemon Cake Pops
Ingredients
- 15-16.5 oz Yellow Cake Mix, plus required ingredients on box
- 1 Lemon, both the juice and zest
- 12 oz Yellow Chocolate Candy Melts, for chocolate coating
- 1/2 cup White Chocolate Candy Melts, optional, for decoration
Lemon Cream Cheese Frosting
- 1/4 cup Salted Butter, softened to room temp
- 1/4 cup Plain Cream Cheese, softened to room temp
- 2 Lemons, zest only
- 1/4 cup Lemon Juice, use the juice from the 2 lemons
- 2 cups Powdered Sugar
Equipment
- 20 Cake Pop Sticks
- 1 electric hand mixer
Instructions
- Prepare and bake the vanilla cake mix according to package instructions but add in both the juice and zest of 1 lemon when combining the ingredients
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
- While the cake cools, make the lemon cream cheese frosting
- Add the softened butter and cream cheese to a bowl
- Use an electric mixer to combine until smooth and creamy
- Add the lemon zest, juice and 1 cup of powdered sugar
- Mix again
- Add the remaining powdered sugar
- Blend until smooth and creamy. The frosting should be relatively thick in texture (If needed, add more powdered sugar 2 tbsp at a time until it reaches the desired thickness)
- When the cake is cooled, crumble the pieces into a separate, large mixing bowl
- Add about 1 cup of frosting
- Use an electric hand mixer to combine the cake and frosting
- If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used about 1.5 cups of frosting)
- Once combined and at the desired texture, chill the cake pop batter in the fridge for 30-45 minutes
- After chilling, scoop about 1-1.5 tbsp of the cake pop batter and roll into a ball
- Then place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Place the baking sheet in the fridge while you melt the yellow candy melts
- Start by melting 1/4 cup of the candy melts in a small, microwave-safe dish. Heat in 30 second intervals, mixing in between each until melted
- Remove the cake pop balls from the fridge
- Dip the end of a cake pop stick into the melted chocolate then into the cake pop ball
- Place back on the parchment paper
- Repeat until a stick has been placed in each cake pop
- Put the baking sheet back into the fridge to chill for 30-45 minutes or in the freezer for 20-30 minutes
- This gives the chocolate plenty of time to harden in the cake pop
- Remove from the fridge/freezer
- Now, melt about 1-1.5 cup(s) of the yellow candy melts in a bowl. Heating for 30 second intervals and mixing in between each to not overheat
- Dip each cake pop in the melted chocolate
- Let any excess drip off
- Place back on the parchment paper
- Repeat until all cake pops are coated
- Let the cake pops set completely at room temperature. Then melt 1/2 cup of white chocolate wafers in a microwave-safe dish
- Immediately, transfer the melted chocolate to a piping or Ziplock bag and cut a tiny part of the tip off
- Quickly pipe vertical zig zags on each cake pop. Best to do this quickly as the chocolate will start to harden in the bag
- Place the cake pops in the fridge for 10-20 minutes to help create a nice crunch on the chocolate shell
- Enjoy!