Description
Crumbly lemon cake, creamy frosting, and a candy shell— these cake pops are party-perfect! A delightful bite-sized treat for any occasion.
Ingredients
Units
Scale
- 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
- 1 teaspoon vanilla extract
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, salt, and lemon zest.
- Add the butter and half the buttermilk, beating until smooth (about 3–4 minutes).
- In a separate bowl, whisk the eggs, egg whites, remaining buttermilk, vanilla extract, and lemon extract.
- Gradually add the egg mixture to the batter in three additions, beating for 2 minutes after each addition.
- Divide batter evenly between the cake pans and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans, then turn them out onto wire racks to cool completely.
- In a stand mixer, beat the cream cheese and butter until smooth.
- Add vanilla and salt, mixing to combine.
- Gradually add the confectioners’ sugar, beating for 3–4 minutes until light and fluffy.
- Crumble the cooled cake into a large bowl, breaking it up into pea-sized pieces.
- Mix in about 2/3 of the frosting to start, stirring with a spoon or using your hands.
- 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.
- 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.
- Place the cake balls in the refrigerator for 30 minutes to firm up.
- Melt a small amount of candy melts in the microwave according to package directions.
- Dip the end of a lollipop stick into the melted candy, then insert it about halfway into a cake ball.
- Repeat with all cake balls and return them to the parchment-lined tray.
- Freeze for 30–60 minutes to make coating easier.
- Melt the remaining candy melts according to package instructions.
- 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.
- Gently tap off excess coating while rotating the pop for an even finish.
- While the coating is still wet, add sprinkles, edible glitter, or crushed nuts as desired.
- Place coated cake pops upright in styrofoam or return them pop-side down to the baking sheet.
- 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