Description
Citrusy, melt-in-your-mouth cake pops with a tender lemon cake base, tangy lemon frosting, and glossy white chocolate coating. A festive, alcohol-free dessert perfect for any celebration.
Ingredients
15.25 oz (1 box) lemon cake mix
1 cup water
½ cup vegetable oil
3 large eggs
12 oz ready-made lemon frosting (¾ container)
1 tbsp fresh lemon juice
48 oz white chocolate melting wafers (Wilton or Ghirardelli recommended)
1 tbsp vegetable oil (for melting wafers)
24 lollipop sticks
Instructions
Preheat oven to 350°F.
Combine cake ingredients in a 9×13-inch dish and bake for 30 minutes.
Let cake cool for at least 2 hours or overnight.
In a large bowl, crumble cooled cake into fine pieces.
Add frosting and lemon juice to the crumbled cake, mixing thoroughly.
Roll mixture into 24 balls and place on a lined baking sheet.
Chill cake balls in refrigerator for 2 hours.
Melt white chocolate wafers with 1 tbsp vegetable oil in a double boiler or microwave.
Dip each chilled cake ball into melted chocolate, reserving enough coating for the stick.
Insert lollipop sticks into cake pops then coat completely.
Place on a wire rack to harden at room temperature or in the refrigerator for 1 hour.
Notes
Chilling helps shape the cake balls properly.
Use non-stick lollipop sticks for easier dipping.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop (2.8 oz including chocolate)
- Calories: 215
- Sugar: 21g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg