Last updated on February 9th, 2024 at 07:13 am
Hey there, fellow dessert enthusiasts! Get ready to embark on a tangy, tantalizing adventure as we delve into how to make delicious, creamy lemon cake pops. Brace yourself for a burst of sunshine and a whirlwind of flavors that will make your taste buds dance with joy! I’m excited to share with you my favorite, easy recipe for these delectable treats that are bound to be the life of any party.
There’s something about lemons that instantly brightens my day. Their vibrant color, zesty aroma, and refreshing taste never fail to uplift my spirits. And when you combine them with the lusciousness of cake pops, magic happens! These adorable bite-sized treats are not only visually appealing but also very easy to make!
Jump to Recipe
The Basics:
I know what you’re thinking: Aren’t cake pops difficult to make? Aren’t they super delicate and easy to mess up? Won’t they fall apart at the slightest provocation? Lucky for you, the answer to all of those questions is “No!”
I will say that they are time-consuming to make. They are not difficult to make. However, you will want to set aside some time to form the cake pops and decorate them. You will also want to leave plenty of time for your cake to cool completely before you roll your cake balls. I spread this out over two days. The first day, I baked the cake and let it cool. The second day, I formed the actual cake balls and decorated them.
All you need is cake, frosting, and some kind of melting chocolate for food ingredients. You can also decorate your cake pops with colorful sprinkles or glitter if you want. Honestly, if you want to “cheat”, you can even bake a cake from a mix! I would not recommend using frosting from a can if you can avoid it, however. Frosting from a can just doesn’t compare to a good homemade buttercream, which can be whipped up in about five minutes.
The Tools:
In order to have maximum success with your cake pops, you’re going to need a couple extra tools that you may not normally use for baking.
Obviously, you’re going to want to buy some cake pop sticks. You can buy these at most craft stores, but you can also find them in the baking aisle at grocery stores sometimes.
While you’re at the craft store picking up some cake pop sticks, you’ll also want to buy a chunk of green styrofoam that’s used for flowers. You can find them in the section with the fake flowers, usually. You’ll want a decently large one so that you can spread out your cake pops to dry. I recommend a flat block so that your toppings dry and drip uniformly.
Other than that, you can use a cake pop mold if you wish. I’m rather lazy, so I just rolled my cake pops into balls myself. They don’t all come out the same size, but balls are relatively easy to form. You can also buy a cake pop stand if you do not want to use styrofoam blocks.
Creating Cake Pops:
Really, making cake pops is simple! I don’t want to be dishonest or mislead you. They take time and a little bit of patience, but they are in no way something that novice chefs should shy away from. If anything, they’re a rather forgiving baked good if you make a few mistakes along the way.
Here’s a Video Showing How I Made These Lemon Cake Pops:
Step 1: Bake a cake. It can be any kind of cake you like. I used lemon for this recipe, but you can use anything. Even a cake from a box will work. You can bake it in any-sized pan, too, as you will ultimately end up crumbling up the baked cake.
Step 2: Crumble up the cake you baked into fine, fine crumbs. Make sure it’s fully cooled. I baked mine a day ahead of time to give it time to cool. Honestly (this is what I mean when I say this recipe is forgiving), you can bake the cake a couple days ahead of time. If it’s a wee bit dry or stale, you can still make it work. For best results, I wouldn’t recommend purposely using a stale cake, but I’m just saying, it’s not the end of the world.
Step 3: Make frosting and add it to your crumbled cake. Use a mixer to thoroughly spread the frosting around with the crumbled cake. It will form a dough in the end. You want a smooth dough in the end, which is why you want to really, really crumble up your cake.
Step 4: Form your cake and frosting dough into balls about 1-1.5 inches in diameter. Let the balls chill in the fridge for a couple hours or in the freezer for 30-45 minutes. You want the balls to be well-set in their shape.
Step 5: Melt some melting chocolate to cover your cake pops. If you don’t having melting chocolate, you can add some oil to regular melted chocolate chips, but I personally don’t like to take that approach. I like the texture and finish regular melting chocolate gives you.
Step 6: Take your stick and dip one end in the melted chocolate, maybe up to a half to three quarters of an inch. Pierce your chilled dough balls with your stick (The melted chocolate acts like a glue and holds your cake pop on the stick better). Then, dip your cake pop in the melted chocolate to coat it. You can add sprinkles, edible glitter or other decorations, as well.
Step 7: Let your cake pops cool upright. This is where you want that styrofoam block. Stick your cake pops in one of those to let it cool. You can also leave them face-down on a flat plate to cool in a pinch. However, your cake pop will definitely look flat on top if you go this route.
Step 8: Admire your work!
Conclusions:
Whether you’re hosting a birthday party, a bridal shower, or simply craving a delightful indulgence, cake pops are not so complicated or out of your reach to make! With a handful of simple ingredients and a little bit of kitchen magic, you can whip up a batch of these cake pops in no time. The process is perfect for getting creative—whether you want to make them for a special occasion or simply enjoy a fun baking project with friends and family.
These creamy lemon cake pops (recipe below) are the ultimate summer crowd-pleasers. They’re a burst of sunshine on a stick, bringing smiles to faces and spreading joy wherever they go. Plus, their convenient, handheld nature makes them perfect for sharing and enjoying on the go.
So, are you ready to unleash your inner dessert virtuoso and experience the citrusy symphony of creamy lemon cake pops? Remember, life’s too short to skip dessert, especially when it comes to cake pops! So, let’s get baking and bring a touch of sunshine into our lives, one bite at a time.
Light Creamy Lemon Cake Pops
Ingredients
Lemon Cake
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract For extra lemon flavor add more lemon extract instead of vanilla
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 1 tbps lemon zest Or as much zest as you can get from one lemon
- tbsp fresh lemon juice Keep rest of lemon juice to use for frosting
Light Lemon Buttercream
- 1/2 cup butter room temperature
- 2 1/4 cup powdered sugar
- 2 tbsp heavy whipping cream
- 2 tbsp fresh lemon juice
Extra Ingredients
- 20 oz white melting chocolate Approximately
- sprinkles, edible glitter, deocrations Optional
- 36 Lollipop/cake pop sticks
Instructions
To Make Lemon Cake
- Preheat oven to 350° F
- Cream butter and granulated sugar until there are no more lumps of butter and the mixture is fluffy
- Add in eggs, vanilla and lemon extract. Mix until combined.
- Add in flour, baking powder, baking soda and salt. Mix until well-combined
- Add in milk. Mix until smooth.
- Zest and juice the lemon. Keep the juice separate, because you will need some later for the frosting.
- Add the zest and 1 tablespoon of lemon juice to cake batter. Mix until well-combined.
- Bake at 350° F for about 30 minutes (depending on the size of the pan you use. Keep an eye on it and know that it's done when golden on the top and a toothpick inserted comes out clean)
- Let cake cool thoroughly before you form your cake pops
To Make Frosting
- Cream butter and powdered sugar, starting on low speed and working your way up
- Add in heavy whipping cream and lemon juice. Mix thoroughly.
