Lemon Cake Pops

Valerie Johnson


This is my trial run on cake pops. For this first effort, I used a cake mix. I was surprised at how well they turned out.

These are more time consuming than difficult. The most difficulty was getting the icing on the pops without them falling off the stick.

I packaged them real pretty and asked four friends to be my testers on the cake pops and brownie pops.

The picture is actually cake pops and brownie pops. I made both.

★★★★★ 2 votes
40 - 50 cake pops


1 box
lemon cake mix
1 can(s)
lemon frosting
1 pkg
vanilla or chocolate bark
wax paper
styrofoam block
candy sprinkles, colored sugar, chocolate jimmies (optional)
cake pop sticks


1Bake cake as directed on box. Cool completely.
2Crumble cake into large bowl.
3Mix cake crumbs thoroughly with 2/3 or up to 1 can of the frosting. Use hands or mixer.
4Roll mixture into little balls and place on cookie sheet lined with wax paper. I used a mini ice cream scooper to keep the balls uniform.
5Place cake balls in refrigerator and chill for several hours or 15 - 30 minutes in the freezer.
6After the cake balls are chilled, melt some of the bark according to directions; dip stick in the icing and place in the cake ball.
7Continue until all cake balls have sticks. Refrigerate again until sticks set (10-15 minutes)
8Melt rest of the bark, rolls cake balls in icing, carefully tap off extra icing
9If decorating with sprinkles, pearls or colored sugar, do so immediately after dipping in icing. The icing sets quickly.
10Push sticks into styrofoam block, space pops so they won't touch.
11Let cake pops set completely

About this Recipe

Course/Dish: Cakes
Other Tag: For Kids