Lemon Cake Pops Recipe

A collection of lemon cake pops arranged in glasses and on a plate.

Course: Dessert

Cuisine: dessert

Prep Time: 40

Cook Time: 30

Cool/Chill time: 4

Total Time: 5 10

Servings: cake pops

Calories: 492kcal

Author: Becky Hardin

These homemade lemon cake pops are so easy to make from a box of cake mix and pre-made frosting!

Step-by-step photos can be seen below the recipe card.

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Equipment

Kitchen Scale (optional)
9x13 Baking Pan
2 Baking Sheet
Lollipop Sticks or Straws

Ingredients

For the Cake

15.25 ounces 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

For the Cake Pops

12 ounces ready-made lemon frosting 340 grams (¾ of a 16-ounce container)
1 tablespoon fresh lemon juice 14 grams, from ½ lemon
48 ounces white chocolate melting wafers 1,361 grams (4 12-ounce bags), Wilton or Ghirardelli recommended
1 tablespoon vegetable oil 13 grams

Instructions

Combine cake ingredients and bake the cake as directed in a 9x13-inch baking dish, about 30 minutes at 350℉. Let cool for at least 2 hours, ideally overnight.
15.25 ounces lemon cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
In a large bowl, crumble the cake using your hands. You want to crumble it to the smallest pieces possible.
Add the frosting (¾ of a ready-made container) and mix it together with the crumbled cake and lemon juice. Use a large spoon and continue to work until the frosting is fully mixed into the cake. The batter should be dense enough to hold together when you roll the cake into balls.
12 ounces ready-made lemon frosting, 1 tablespoon fresh lemon juice
Roll the cake pop batter into 24 balls and place on a wax paper or parchment-lined baking sheet. Allow to cool in the refrigerator for 2 hours (or the freezer for about 20 minutes--you want to cool them, not freeze them).
While the cake is cooling, place the chocolate wafers in a deep-set, microwave-safe bowl. Melt the chocolate wafers in the microwave in 30-second intervals, stirring in-between. Once the chocolate is fully melted, add the vegetable oil and stir to combine.
48 ounces white chocolate melting wafers, 1 tablespoon vegetable oil
Note: Leave the cake balls in the refrigerator while you work on the next step. If cake balls are in the freezer, move them to the refrigerator now.
Take one cake ball out of the refrigerator at a time. First, dip your lollipop stick or straw into the melted chocolate (about ½ inch) and then insert it directly into the middle of the cake ball. This will help bond the stick to the cake ball. Immediately dip the cake pop into the chocolate and submerge completely. Lift out of the chocolate and allow the excess to drip off. Place the cake pop on another wax paper-lined baking sheet.
Note: I chose to set them cake ball side down while cooling. If you would like them to be more like lollipops, you can place them right-side up in a Styrofoam block to let them dry.
While the chocolate is still wet, decorate however you like, or keep them plain. Allow the chocolate to dry completely (about 5 minutes) before serving.

Notes

For this recipe, I have included the ingredients on the Betty Crocker cake mix box. If you use a different brand, use the ingredients and quantities listed on the box!

Storage: Store lemon cake pops in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 weeks. Let them thaw in the refrigerator before serving.

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