Lemon Cake Pops
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.
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!
Nutrition
Serving: 1cake pop, Calories: 195kcal, Carbohydrates: 35g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 190mg, Potassium: 28mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 111IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 0.5mg