1. Recipes

How to Make Lemon Cake Pops from Scratch - A Step-by-Step Guide

Who doesn't love a sweet, bite-sized treat? Lemon cake pops are not only delicious but they are also the perfect way to satisfy your sweet tooth without overindulging. These adorable little treats are made with moist lemon cake and covered in a sweet and tangy lemon glaze, making them the perfect dessert for any occasion.

Making lemon cake pops from scratch may seem intimidating, but with a few simple ingredients and some patience, you can create these delightful treats at home. Wheth...

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Ingredients

  • 1 cup unsalted butter, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 lemons, zested
  • ¼ cup cream cheese, softened
  • 2 tablespoons unsalted butter, at room temperature
  • 1 ¼ cups confectioners' sugar
  • 2 teaspoons lemon juice
  • lollipop sticks
  • styrofoam block
  • 1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
  • 1 (1.75 ounce) package multicolored candy sprinkles

Information

  • Prep Time: 1 hr
  • Cook Time: 45 mins
  • Additional Time: 3 hrs
  • Total Time: 4 hrs 45 mins
  • Servings: 20
  • Yield: 20 cake pops

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a rectangular baking dish with butter.
  • Cream 1 cup plus 2 tablespoons butter and sugar in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Combine flour and baking powder in a separate bowl and mix into the batter 1/4 cup at a time. Beat in lemon zest. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes to 1 hour.
  • Combine cream cheese and butter in a bowl and beat with an electric mixer until creamy. Add confectioner's sugar 1/4 cup at a time, alternating with lemon juice, mixing until frosting has the desired consistency.
  • Poke holes 2 to 3 inches apart into 1 side of a styrofoam block using a lollipop stick.
  • Trim off tops and sides of the cake. Crumble the cake into very fine crumbs using your hands. Mix in 2 tablespoons frosting until thoroughly combined. Add more frosting if necessary until mixture is smooth and sticks together.
  • Line a baking sheet with waxed paper. Roll the cake mixture into walnut-sized balls. Arrange cake balls on lined baking sheet and refrigerate for 30 minutes.
  • Melt 1/4 of the confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  • Poke a small hole into each cake ball with a lollipop stick. Dip lollipop sticks into the confectioners' coating and stick one into each cake ball. Refrigerate for 30 minutes.
  • Melt remaining confectioners' coating in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip cake balls into the coating; tap to remove excess coating. Scatter sprinkles over the cake balls. Stick cake pops upright in the prepared foam block. Allow to dry completely.

    • Nutrition

    362 cal.

    • Total Fat: 21g
    • Saturated Fat: 12g
    • Cholesterol: 75mg
    • Sodium: 92mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 31g
    • Protein: 4g
    • Vitamin C: 9mg
    • Calcium: 86mg
    • Iron: 1mg
    • Potassium: 115mg

    Categories

    Baking recipes
    Dessert recipes
    Cake recipes
    Lemon recipes