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.