Description
Delightful lemon cake pops that are easy to make and perfect for any occasion, offering a refreshing twist with every bite.
Ingredients
- 1 box lemon cake mix (plus required ingredients according to package instructions)
- 1 stick unsalted butter, softened to room temperature
- 3 tablespoons fresh lemon juice
- 4½ cups confectioner’s sugar
- 1½ tablespoons whole milk or heavy cream
- Lemon zest from two lemons
- Salt, to season
- Yellow food coloring (optional)
- 12 ounces white chocolate chips
Instructions
- Preheat your oven as per the instructions on the cake mix box.
- Prepare your cake batter by combining the lemon cake mix, softened butter, lemon juice, and any required ingredients listed on the box.
- Pour the batter into greased cake pans and bake according to package instructions.
- Once baked, allow the cake to cool completely. Crumble the cooled cake into a large mixing bowl.
- In a separate bowl, prepare the lemon buttercream. Beat together the confectioner’s sugar, milk, lemon zest, and a pinch of salt for flavor.
- Mix the buttercream into the crumbled lemon cake until fully incorporated, ensuring a moist texture.
- Form the mixture into small balls and lay them on a baking sheet lined with parchment paper. Chill for at least 30 minutes.
- While the cake balls are chilling, melt the white chocolate chips using a double boiler or microwave in short bursts.
- Dip the tip of each cake pop stick into the melted chocolate before inserting it into the chilled cake balls. This helps hold them in place.
- Once secured, dip the cake pops into the melted chocolate, ensuring they are fully coated. If desired, add yellow food coloring to the melted chocolate for a vibrant finish.
- Place the coated cake pops back on the parchment-lined baking sheet and let them set until the chocolate hardens.
Notes
Experiment with adding extra flavors like crushed nuts or additional lemon zest. Store leftovers in an airtight container in the refrigerator.