Zesty Lemon Cake Pops
Zesty Lemon Cake Pops
ingredients
- 1 box lemon cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 12 oz white chocolate chips
- Sprinkles or lemon zest for decorating (optional)
- Lollipop sticks
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
- 2.
In a mixing bowl, combine the lemon cake mix, melted butter, buttermilk, eggs, lemon juice, and lemon zest. Mix until smooth and well combined.
- 3.
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 4.
Allow the cake to cool completely, then crumble it into a large bowl.
- 5.
Add a few tablespoons of frosting (store-bought or homemade) to the crumbled cake until moist enough to form into balls.
- 6.
Roll the mixture into 1-inch balls and place them on a lined baking sheet. Freeze for 30 minutes to firm up.
- 7.
While the cake pops are firming, melt the white chocolate chips in a microwave-safe bowl, stirring until smooth.
- 8.
Dip the end of each lollipop stick into the melted chocolate, then insert it into each cake ball.
- 9.
Coat each cake pop in the melted chocolate, tapping off the excess. Decorate with sprinkles or lemon zest if desired, and allow them to set on parchment paper.
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