Description
Delight in these zesty Lemon Cake Pops, featuring moist lemon cake blended with tangy lemon frosting, coated in creamy white chocolate. Perfect bite-sized treats for parties or a refreshing dessert.
Ingredients
Scale
Cake
- 15.25 oz. lemon cake mix (432 grams, 1 box, such as Betty Crocker)
- 1 cup water (227 grams)
- ½ cup vegetable oil (100 grams)
- 3 large eggs (150 grams)
Frosting Mixture
- 12 oz. ready-made lemon frosting (340 grams, ¾ of a 16-oz. container)
- 1 tbsp fresh lemon juice (14 grams, from ½ lemon)
Coating
- 48 oz. white chocolate melting wafers (1,361 grams, 4 bags of 12 oz. each, Wilton or Ghirardelli recommended)
- 1 tbsp vegetable oil (13 grams)
Instructions
- Bake the Cake: Preheat oven to 350℉. Combine the lemon cake mix, water, vegetable oil, and eggs in a bowl. Pour the batter into a 9×13-inch baking dish and bake for about 30 minutes. Let the cake cool completely for at least 2 hours, preferably overnight.
- Crumble the Cake: Once cooled, crumble the cake into the smallest pieces possible using your hands in a large bowl.
- Mix with Frosting and Lemon Juice: Add ¾ of a container of lemon frosting and 1 tablespoon of fresh lemon juice to the crumbled cake. Stir thoroughly using a large spoon until the mixture is dense and holds together when rolled into balls.
- Form Cake Balls: Roll the mixture into 24 evenly sized balls. Place them on a baking sheet lined with wax or parchment paper. Chill in the refrigerator for 2 hours or in the freezer for 20 minutes to firm up (do not freeze solid).
- Melt the Chocolate Coating: Place white chocolate melting wafers in a microwave-safe bowl. Melt in 30-second intervals, stirring in between, until smooth. Stir in 1 tablespoon of vegetable oil to thin the chocolate coating.
- Prepare Cake Pops for Dipping: Keep the cake balls refrigerated while working. Remove one cake ball at a time, dip the tip of a lollipop stick or straw about ½ inch into the melted chocolate, then insert it into the center of the cake ball to secure.
- Dip Cake Pops: Immediately dip the cake pop fully into the melted chocolate coating. Lift and allow excess chocolate to drip off. Place each dipped cake pop on a wax paper-lined baking sheet.
- Cool and Set: Set the cake balls side down to dry on the sheet or stand them upright in a Styrofoam block if you prefer lollipop-style pops. Allow the chocolate to set completely, about 5 minutes.
- Decorate (Optional): While chocolate is still wet, decorate with sprinkles or other toppings as desired. Let dry fully before serving.
Notes
- Chilling the cake balls ensures they hold their shape during dipping.
- Do not freeze cake balls solid; they should be firm but not frozen.
- Adding vegetable oil to melted chocolate thins it for smoother coating.
- For best flavor, allow cake to cool overnight before crumbling.
- Use a Styrofoam block to dry cake pops upright if you want traditional lollipop presentation.
