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Lemon Cake Pops from Scratch
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
285 minutes
Lemon cake pops with creamy cream cheese frosting are a delightful homemade treat.
Ingredients:
  • 1 cup unsalted butter, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 lemons, zested
  • 0.25 cup cream cheese, softened
  • 1.25 cups confectioners' sugar
  • 2 teaspoons lemon juice
  • lollipop sticks
  • styrofoam block
  • 1 (14 ounce) package confectioners' coating (such as Wilton® Candy Melts®)
  • 1 (1.75 ounce) package multicolored candy sprinkles
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease a rectangular baking dish with luscious butter.
  • Using an electric mixer, beat 1 cup plus 2 tablespoons of butter with sugar until smooth. Add eggs one at a time, mixing well after each. In a separate bowl, combine flour and baking powder, then gradually add 1/4 cup at a time to the batter. Mix in lemon zest and pour the batter into the prepared baking dish.
  • Bake in the preheated oven for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 5 minutes, then gently loosen the edges with a table knife and carefully invert onto a serving plate or cooling rack. Let cool completely for 30 minutes to 1 hour.
  • In a bowl, cream together butter and cream cheese using an electric mixer until creamy. Gradually add confectioner's sugar, 1/4 cup at a time, alternating with lemon juice, until frosting reaches desired consistency.
  • Using a lollipop stick, perforate the styrofoam block by creating holes approximately 2 to 3 inches apart on one side.
  • Start by removing the tops and sides of the cake. Crumble the cake into fine crumbs by hand. Combine with 2 tablespoons of frosting until well mixed. Add additional frosting if needed until the mixture is smooth and holds together well.
  • Prepare a baking sheet by lining it with waxed paper. Shape the cake mixture into walnut-sized balls and place them on the baking sheet. Chill in the refrigerator for 30 minutes.
  • Microwave 1/4 of the confectioners' coating in a glass or ceramic bowl, stirring every 15 seconds until melted, for about 1 to 3 minutes.
  • Make a small hole in each cake ball with a lollipop stick. Coat the sticks with confectioners' coating and insert one into each cake ball. Chill in the refrigerator for 30 minutes.
  • Melt the rest of the confectioners' coating in a microwave-safe glass or ceramic bowl in short 15-second bursts, stirring well after each interval, for 1 to 3 minutes. Dip the cake balls into the coating, tapping gently to remove any extra. Sprinkle the cake balls with colorful sprinkles, then place the cake pops standing up in the foam block. Let them dry completely before enjoying.

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