Description
Delightfully tangy and sweet, these Lemon Cake Pops combine moist lemon cake with creamy lemon frosting, all coated in a smooth white chocolate shell. Perfectly portioned and easy to eat, they make a fun and elegant treat for parties, special occasions, or simply a refreshing dessert to brighten your day.
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 12-oz. bags; Wilton or Ghirardelli recommended)
- 1 tbsp vegetable oil (13 grams)
Instructions
- Prepare and Bake Cake: Combine the lemon cake mix, water, vegetable oil, and eggs thoroughly. Pour the batter into a greased 9×13-inch baking dish and bake at 350℉ for about 30 minutes or until a toothpick inserted comes out clean. Let the cake cool for at least 2 hours, ideally overnight, to ensure it’s firm enough to work with.
- Crumble the Cake: In a large bowl, use your hands to break the cooled cake into the smallest crumbs possible, creating a fine and even texture for easier mixing.
- Mix Frosting and Lemon Juice: Add ¾ of the ready-made lemon frosting and fresh lemon juice to the crumbled cake. Stir with a large spoon until the mixture is uniformly combined and forms a dense batter that holds together when rolled.
- Form Cake Balls: Roll the batter into 24 evenly sized balls. Place them on a baking sheet lined with wax paper or parchment. Chill in the refrigerator for 2 hours, or alternatively in the freezer for about 20 minutes to firm them up without freezing.
- Melt White Chocolate Coating: Place the white chocolate melting wafers in a deep microwave-safe bowl. Melt them in 30-second intervals, stirring between each until smooth. Stir in 1 tablespoon of vegetable oil to thin the chocolate for easier dipping.
- Prepare Cake Pops for Coating: Keep the cake balls chilled in the refrigerator while preparing to coat. If they were frozen, transfer them to the fridge to thaw slightly before dipping.
- Insert Sticks and Dip: Dip each lollipop stick or straw into the melted chocolate about ½ inch, then insert it into the center of a cake ball to secure it. Immediately dip the cake pop fully into the melted chocolate, carefully lifting it out to let excess drip off. Place on a wax paper-lined baking sheet.
- Set Cake Pops to Dry: Lay the cake pops cake ball side down on the sheet to set. For a traditional lollipop look, stand them upright in a Styrofoam block so the coating can dry evenly.
- Decorate and Serve: While the chocolate coating is still wet, decorate as desired or leave plain. Allow the coating to dry completely, about 5 minutes, before serving for the best presentation and texture.
Notes
- Chilling the cake balls is crucial to help them hold their shape during dipping.
- Use high-quality white chocolate melting wafers for optimal smoothness and flavor.
- Do not freeze cake balls solid, or the sticks may not adhere well; refrigerate instead.
- You can customize decorations by adding sprinkles or edible glitter before chocolate dries.
- If the chocolate thickens while dipping, reheat gently in the microwave at 15-second bursts.
