Lemon Cake Pops With a White Chocolate Coating
Lemon cake pops are the kind of treat that makes any occasion feel a little sunnier. They are fun to make and even more fun to eat, a handheld bite of bright lemon tucked inside a crisp white shell.
Inside the white chocolate coating, you will find tender lemon cake and a creamy lemon buttercream that taste like a lemon bar turned cake pop. They are just sweet enough, with a zing that keeps each bite lively.
What Makes These Lemon Cake Pops So Good
The cake itself stays moist thanks to buttermilk, and the buttercream gives the inside a soft, truffle-like texture. It is not overly sweet because the lemon juice balances the sugar.
That white chocolate shell snaps when you bite in, then melts into the buttery crumb. A thin lemon glaze drizzled on top adds an extra pop of tartness right where your tongue lands.
Ingredients
- 1 ½ cups all-purpose flour: spooned and leveled for a light cake
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened: let it sit out until it gives easily when pressed
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons: use a microplane for fine zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup buttermilk, room temperature: shake well before measuring
- For the lemon buttercream:
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tbsp fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
- For the coating:
- 12 oz white chocolate, chopped, or white candy melts
- 1 tbsp coconut oil or vegetable shortening
- For the lemon drizzle:
- ½ cup powdered sugar
- 1 to 2 tbsp fresh lemon juice, as needed
- 24 lollipop sticks
Swaps and Twists
- Use orange or lime: swap lemon zest and juice for the same amounts of orange or lime for a different citrus pop.
- Cream cheese frosting: replace the buttercream with 4 oz softened cream cheese beaten with ½ cup powdered sugar and a tablespoon of lemon juice for a tangier center.
- Dairy free: use plant-based butter sticks and canned coconut cream instead of buttermilk. Choose dairy free white chocolate.
- Dark chocolate shell: semisweet or dark chocolate works well; add a teaspoon of coconut oil to help it flow.
If you love lemon desserts, try my Lemon Bars next.
How to Make Lemon Cake Pops
Step 1: Bake the Lemon Cake
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk the 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a medium bowl. In a separate large bowl, beat the ½ cup softened butter and ¾ cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then the zest of 2 lemons, 2 tbsp lemon juice, and 1 tsp vanilla. Add the dry ingredients in three additions, alternating with the ½ cup buttermilk, mixing just until no streaks of flour remain.
Pour the batter into the pan and bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top springs back when pressed lightly. Let the cake cool in the pan 10 minutes, then turn it out onto a rack to cool completely.
Step 2: Crumble and Mix the Cake
Once the cake is cool, crumble it into fine, uniform crumbs in a large bowl. You can use your hands or a fork, working out any large pieces. In another bowl, make the lemon buttercream by beating the ¼ cup softened butter, 1 ½ cups powdered sugar, 1 tbsp lemon juice, zest of 1 lemon, and a pinch of salt until smooth and creamy.
Scoop the buttercream over the cake crumbs and mix with your hands until the mixture clumps together and holds its shape when squeezed. It should feel like soft play dough. If it seems dry and crumbly, add a teaspoon of milk or extra lemon juice at a time until it comes together.
Step 3: Shape and Chill the Cake Balls
Scoop about 1 tablespoon of the mixture and roll it between your palms into a smooth ball. Place each ball on a parchment-lined baking sheet. You should get around 24 cake balls.
Slide the sheet into the refrigerator and chill the balls for at least 30 minutes. They need to be firm and cold throughout so they hold up during dipping.
Step 4: Dip and Drizzle the Cake Pops
Melt the 12 oz white chocolate with the 1 tbsp coconut oil in a microwave-safe bowl, heating in 20-second bursts and stirring each time until smooth. Stir the ½ cup powdered sugar and enough lemon juice to make a thick but pourable drizzle in a small bowl.
Dip the tip of each lollipop stick about ½ inch into the melted white chocolate, then push it into a chilled cake ball about halfway through. Dip the whole cake pop into the white chocolate, coating it completely, and gently tap the stick against the edge of the bowl to let the excess drip off. Place the dipped pop stick-side up in a styrofoam block or back onto the parchment. While the chocolate is still wet, drizzle the lemon glaze over the top in thin lines. The coating sets quickly, so work with a few pops at a time and drizzle right away. They are ready to serve as soon as the shell hardens.
Tips for the Best Lemon Cake Pops
- Use fresh lemon juice and zest. The bottled kind does not give the same bright flavor.
- If your cake mixture feels too soft to roll, chill it for 15 minutes. Warm hands can make it sticky.
- For a smooth white chocolate shell, melt it slowly and stir often. Overheating makes it seize.
- Tap the dipped pop against the bowl and give it a gentle twirl while it drips to even out the coating.
- If a cake ball slips off the stick, the chocolate may be too thin or the ball not cold enough. Chill everything again and try with a slightly thicker dip.
Scale it for your crowd:
| Desired Cake Pops | Cake Size | Lemon Buttercream (approx.) |
|---|---|---|
| 12 pops | 8-inch round | Half the recipe |
| 24 pops | 9-inch round | Full recipe as written |
| 48 pops | 9×13-inch pan | Double the recipe |
Storing Lemon Cake Pops
Refrigerate the cake pops in an airtight container for up to 5 days. Let them sit at room temperature for 15 minutes before eating so the shell has a little snap and the inside softens. You can also freeze them in a single layer on a tray, then transfer to a zip-top bag for up to a month. Thaw in the fridge overnight.
Frequently Asked Questions
Why did my cake pop fall off the stick?
The cake ball probably wasn’t cold enough or the melted coating wasn’t thick enough to glue the stick in place. Chill the balls thoroughly and make sure to dip the stick tip in melted chocolate before inserting.
Can I make these without sticks?
Absolutely. Serve them as cake balls on a platter. No sticks needed.
What if I don’t have white chocolate?
Candy melts or dark chocolate both work. If using dark chocolate, add a teaspoon of coconut oil to help it flow smoothly.
Lemon Cake Pops Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch round cake pan. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy, then beat in eggs one at a time, lemon zest, lemon juice, and vanilla. Add dry ingredients in three additions, alternating with buttermilk. Bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool completely.
- Crumble the cooled cake into fine crumbs. Beat together the ¼ cup butter, 1 ½ cups powdered sugar, 1 tbsp lemon juice, zest of 1 lemon, and salt for the buttercream. Mix into crumbs until it holds together when squeezed.
- Roll mixture into 1-tablespoon balls and place on a parchment-lined sheet. Chill at least 30 minutes.
- Melt white chocolate with coconut oil. Stir ½ cup powdered sugar and enough lemon juice to make a drizzle. Dip each stick tip in melted chocolate, insert into a cake ball, then dip the whole cake pop. Tap off excess, place stick-side up. Drizzle immediately with lemon glaze. Let set.
