Lemon Cream Cheese Cake Pops

Cake pops were all the rage in the early 2010’s – as they exploded onto the foodie scene and home-bakers across the globe started making them for parties and get togethers. Then, Starbucks came in and ruined it for everyone when they launched a line of cheap cake pops, and home-bakers grew tired of them. BUT, that’s a dang shame, because cake pops are awesome, delicious and fun to eat. So let’s bring ’em back, shall we?

A cake pop is essentially cake, crumbled and mixed with frosting, formed into a ball, popped on a stick, and dipped in a super-sweet candy coating. I re-introduced cake pops for the first time in a decade for a friend’s wedding last spring (about 350 of them to be exact) and since then, virtually everyone I know has now become re-obsessed. Certain friends (who shall remain anonymous) have been known to hoard them in their freezer and ration them out until the next batch of leftovers is delivered. It’s madness I tell you.

Why You’ll Love This Recipe:

• A Little Sweet, a Little Tangy: The combination of lemon cake and cream cheese frosting is AWESOME.
• Fun and Portable: Cake pops are easy to serve, which essentially makes them perfect for birthdays, parties, and special occasions. You can also just keep them for yourself and not tell anyone.
• Customizable Coating: Dip them in classic white chocolate, colorful candy melts, or even drizzle with dark chocolate for contrast.
• Make-Ahead Friendly: Cake pops store well in the fridge or freezer, so you can prepare them in advance.
• Great for Gifting: Pack them in treat bags with ribbons – makes an awesome and appreciated homemade gift.

Ingredients You’ll Need:

• Lemon-Buttermilk Cake: This is your base. Homemade or store-bought works.
• Cream Cheese Frosting: Delicious of course, but also binds the cake crumbs together.
• Candy Melts or White Chocolate: This is what creates the smooth outer shell. Candy melts set faster, while white chocolate gives a richer taste.
• Cake Pop Sticks: Essential for shaping and serving, because, well it’s not a cake pop if it doesn’t have a handle! If unavailable, use sturdy straws or skewers.
• Optional Decorations: Sprinkles, edible glitter, or a chocolate drizzle to customize the look. Go creative and have fun with it!

Equipment You’ll Need:

• Mixing Bowls: For crumbling the cake and mixing with frosting.
• Baking Sheet: To chill the cake pops before dipping.
• Microwave or Double Boiler: To melt the candy coating.
• Cake Pop Stand or Styrofoam Block: Helps the pops set evenly without smudging.

Important Cooking Tips:

• Crumble the Cake Well: The finer the cake crumbs, the smoother the texture of the cake pops. Avoid large chunks.
• Use Just Enough Frosting: Add frosting gradually—too much will make the mixture too soft, and too little will cause cracks.
• Chill Before Dipping: Refrigerating the cake balls for at least 30 minutes helps them hold their shape when coated.
• Thin the Coating if Needed: If the candy melts or chocolate is too thick, stir in a small amount of vegetable oil or shortening.
• Dip at an Angle: Submerge the cake pop at an angle, then gently rotate to prevent air bubbles.

Planning Ahead:

• Make the Cake in Advance: Bake and crumble the cake a day ahead to save time.
• Prepare in Batches: You can roll and freeze the cake pops before dipping, making them easier to coat later.
• Decorate for Special Occasions: Use colored candy melts or themed sprinkles for holidays and celebrations.

Storing, Freezing, Reheating:

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze dipped cake pops for up to 3 months. Wrap individually for best results.
• Bringing to Room Temperature: Allow frozen cake pops to thaw in the fridge for a few hours before serving.

FAQ:

Q: Can I use a different cake flavor?
A: Absolutely! Vanilla, strawberry, or chocolate cake work just as well with this method.

Q: Why are my cake pops falling off the stick?
A: The cake balls might be too heavy, or the coating wasn’t properly set. Try chilling them longer before dipping and avoid overloading with frosting.

Q: Can I make these without a cake pop stand?
A: Yes! You can place the dipped pops face-down on parchment paper to create a flat-bottomed style.

Q: What’s the best way to get a smooth coating?
A: Use a deep, narrow cup for dipping and gently tap off excess coating while twirling the pop.

Q: Can I add lemon zest or extract for extra flavor?
A: Definitely! A little lemon zest in the frosting enhances the citrus flavor.

Q: How do I fix cracked cake pops?
A: Cracks happen when the cake pop is too cold and the coating is too hot. Let the cake balls sit for a few minutes before dipping to reduce temperature contrast.

Substitutions and Allergies:

• Dairy-Free: Use dairy-free cake, frosting, and chocolate. Coconut-based alternatives work well.
• Gluten-Free: Substitute with a gluten-free cake mix. The texture will still work perfectly.
• Low-Sugar Option: Reduce sugar in the cake and use unsweetened chocolate for the coating.

Beverage Pairings:

• Iced Lemon Tea: Complements the citrus notes in the cake pops.
• Sparkling Prosecco: Light and bubbly, also makes it feel like less of a kids party!
• Vanilla Latte: Because a vanilla latte always works with cake, as you well know.

Step by Step Guide to Making Lemon Cream Cheese Cake Pops

Step 1: Make the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
2. In a large bowl, whisk together cake flour, sugar, baking powder, salt, and lemon zest.
3. Add the butter and half the buttermilk, beating until smooth (about 3–4 minutes).
4. In a separate bowl, whisk the eggs, egg whites, remaining buttermilk, vanilla extract, and lemon extract.
5. Gradually add the egg mixture to the batter in three additions, beating for 2 minutes after each addition.
6. Divide batter evenly between the cake pans and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans, then turn them out onto wire racks to cool completely.

Step 2: Prepare the Cream Cheese Frosting

1. In a stand mixer, beat the cream cheese and butter until smooth.
2. Add vanilla and salt, mixing to combine.
3. Gradually add the confectioners’ sugar, beating for 3–4 minutes until light and fluffy.

Step 3: Form the Cake Pops

1. Crumble the cooled cake into a large bowl, breaking it up into pea-sized pieces.
2. Mix in about 2/3 of the frosting to start, stirring with a spoon or using your hands.
3. Take about 2 tablespoons of cake mixture and roll it into a ball. If it holds together, continue rolling the rest of the mixture into balls and place them on a parchment-lined baking sheet.
4. If the cake doesn’t hold together, add more frosting a little at a time until the mixture is moist enough to form intact balls.

Step 4: Chill the Cake Balls

1. Place the cake balls in the refrigerator for 30 minutes to firm up.
2. Melt a small amount of candy melts in the microwave according to package directions.
3. Dip the end of a lollipop stick into the melted candy, then insert it about halfway into a cake ball.
4. Repeat with all cake balls and return them to the parchment-lined tray.
5. Freeze for 30–60 minutes to make coating easier.

Step 5: Coat the Cake Pops

1. Melt the remaining candy melts according to package instructions.
2. Dip each cake pop into the melted candy, ensuring it is fully coated and that the coating seals where the stick meets the cake ball.
3. Gently tap off excess coating while rotating the pop for an even finish.
4. While the coating is still wet, add sprinkles, edible glitter, or crushed nuts as desired.
5. Place coated cake pops upright in styrofoam or return them pop-side down to the baking sheet.
6. Let cake pops dry for at least 1–2 hours before storing.

Love these? Check out two of our other favorite cake pop recipes:

Red, White, and Blue Patriotic Cake Pops

Heart Cake Pops

Lemon Cream Cheese Cake Pops

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4.8 from 23 reviews

• Author: Bria Helgerson
• Total Time: 85 minutes
• Yield: Makes 50 1x
• Diet: Omnivore

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Description

Crumbly lemon cake, creamy frosting, and a candy shell— these cake pops are party-perfect! A delightful bite-sized treat for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 3 1/2 cups (350 g) cake flour
• 2 cups (380 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cups (2 sticks, 460 g) unsalted butter, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 4 large eggs, room temperature
• 2 large egg whites, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• Zest of 1 large or 2 small lemons
• 1 lbs (450 g) cream cheese, softened
• 1/2 cup (230 g) unsalted butter, room temperature
• 2 1/2 cups (325 g) confectioners’ sugar
• Pinch of salt
• 1 batch lemon-buttermilk cake, baked and cooled
• 1 batch cream cheese frosting
• 1-2 packages white vanilla candy melts
• Candy melt coloring
• Sprinkles
• 50 lollipop sticks

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
2. In a large bowl, whisk together cake flour, sugar, baking powder, salt, and lemon zest.
3. Add the butter and half the buttermilk, beating until smooth (about 3–4 minutes).
4. In a separate bowl, whisk the eggs, egg whites, remaining buttermilk, vanilla extract, and lemon extract.
5. Gradually add the egg mixture to the batter in three additions, beating for 2 minutes after each addition.
6. Divide batter evenly between the cake pans and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans, then turn them out onto wire racks to cool completely.
8. In a stand mixer, beat the cream cheese and butter until smooth.
9. Add vanilla and salt, mixing to combine.
10. Gradually add the confectioners’ sugar, beating for 3–4 minutes until light and fluffy.
11. Crumble the cooled cake into a large bowl, breaking it up into pea-sized pieces.
12. Mix in about 2/3 of the frosting to start, stirring with a spoon or using your hands.
13. Take about 2 tablespoons of cake mixture and roll it into a ball. If it holds together, continue rolling the rest of the mixture into balls and place them on a parchment-lined baking sheet.
14. If the cake doesn’t hold together, add more frosting a little at a time until the mixture is moist enough to form intact balls.
15. Place the cake balls in the refrigerator for 30 minutes to firm up.
16. Melt a small amount of candy melts in the microwave according to package directions.
17. Dip the end of a lollipop stick into the melted candy, then insert it about halfway into a cake ball.
18. Repeat with all cake balls and return them to the parchment-lined tray.
19. Freeze for 30–60 minutes to make coating easier.
20. Melt the remaining candy melts according to package instructions.
21. Dip each cake pop into the melted candy, ensuring it is fully coated and that the coating seals where the stick meets the cake ball.
22. Gently tap off excess coating while rotating the pop for an even finish.
23. While the coating is still wet, add sprinkles, edible glitter, or crushed nuts as desired.
24. Place coated cake pops upright in styrofoam or return them pop-side down to the baking sheet.
25. Let cake pops dry for at least 1–2 hours before storing.

Notes

• For easier handling, chill the cake pops for at least 30 minutes before dipping in candy melts.
• To prevent cracking, work with a small amount of melted candy melts at a time and keep the rest warm in a double boiler or microwave at low power.
• Store leftover cake pops in an airtight container in the refrigerator for up to 3 days; they will keep for longer in the freezer.

• Prep Time: 45 minutes
• Chilling Time: 40 mins
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cake pop
• Calories: 200
• Sugar: 25
• Sodium: 50
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 4
• Trans Fat: 0g
• Carbohydrates: 25
• Fiber: 1
• Protein: 3
• Cholesterol: 30

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