Lemon Cake Pops with White Chocolate Coating
These bite-sized lemon cake pops combine moist lemon cake with tangy frosting, rolled into perfect spheres and coated in smooth white chocolate. Made from boxed cake mix for convenience, they're enhanced with fresh lemon juice for bright citrus flavor. The cake balls are chilled for easy handling, then dipped in melted white chocolate for a glossy finish. Perfect for parties, baby showers, or any celebration where you want an elegant handheld dessert. The combination of sweet white chocolate and zesty lemon creates a balanced treat that appeals to all ages.
Ingredients
- 15 ¼ ounces lemon cake mix, such as Betty Crockervanilla cake mix1:1basic
adds vanilla flavor, removes lemon
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 12 ounces ready-made lemon frosting, 3/4 of 16-ounce container
- 1 tablespoon fresh lemon juice, from 1/2 lemon
- 48 ounces white chocolate melting wafers, Wilton or Ghirardelli recommended
- 1 tablespoon vegetable oil
Instructions
- 1
Combine cake mix, water, vegetable oil, and eggs
- 2
Bake in 9x13 inch dish for 30 minutes at 350°F
- 3
Cool completely for at least 2 hours or overnight
- 4
Crumble cake into smallest possible pieces using hands
- 5
Mix crumbled cake with frosting and lemon juice until dense enough to hold together
- 6
Roll mixture into 24 balls
- 7
Place on lined baking sheet and refrigerate 2 hours or freeze 20 minutes
- 8
Melt white chocolate wafers in microwave in 30-second intervals
- 9
Stir vegetable oil into melted chocolate
- 10
Dip lollipop stick 1/2 inch into chocolate then insert into cake ball
- 11
Immediately dip entire cake pop into chocolate
- 12
Allow excess chocolate to drip off
- 13
Place on lined baking sheet to set
- 14
Decorate while chocolate is wet if desired
- 15
Let chocolate dry completely for 5 minutes
Tips
Chill cake balls thoroughly before dipping to prevent them from falling apart in the warm chocolate.
Work with one cake ball at a time, keeping the rest refrigerated while coating to maintain firmness.
Add vegetable oil to melted chocolate for a smoother, more workable coating consistency.
Good to Know
Store in airtight container at room temperature for 3 days or refrigerate for 1 week.
Cake balls can be made 2 days ahead and refrigerated before coating.
Serve at room temperature for best texture and flavor.
Common Mistakes
Chill cake balls properly to avoid them falling apart when coating
Don't overheat chocolate to avoid seizing
Work quickly but carefully when coating to prevent cake balls from warming
Substitutions
adds vanilla flavor, removes lemon
richer flavor, requires making
FAQ
Can I use homemade cake instead of boxed mix?
Yes, use any lemon cake recipe. You'll need about 4 cups of crumbled cake total.
What if my chocolate gets too thick while coating?
Add small amounts of vegetable oil or coconut oil to thin it out gradually.
How long do these cake pops keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week.