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Light Creamy Lemon Cake Pops

This is the perfect summery dessert! Simple to make, and delicious. These lemon cake pops are sure to impress.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 36

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.