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A selection of lemon cake pops dipped in chocolate sprinkles. Tried & Tested

Lemon cake pops

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2.909 stars based on 11 ratings

Don’t want to waste your leftover, stale cake? Make them into cake pops. These delicious cake pops are great fun to make and you can really show off your creative sides with different coloured dips and decorations. These zesty cake pops were created by Molly Bakes.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the cake

  • 150g 5⅜ oz Unrefined golden caster sugar room temperature (we use Billington's) Unrefined golden caster sugar
  • 100g 3½ oz Butter (unsalted) softened
  • 2 2 Egg(s) (free range) large
  • 1 1 Lemon zest
  • 2tsp 2tsp Lemon juice
  • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 2tsp 2tsp Baking powder
  • 165g 5⅞ oz Yoghurt

For the buttercream

  • 100g 3½ oz Butter (unsalted)
  • 100g 3½ oz Mascarpone cheese
  • 350g 12½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the coating

  • 450g 16 oz White chocolate
  • Sprinkle decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For this recipe you will need 24 lollipop or cake pop sticks.

  2. Classic mode Step 2

    To bake sponge, preheat oven to 180°C (160°C fan, gas mark 4). Lightly grease a 10” round or square baking pan with non stick baking spray.

  3. Classic mode Step 3

    Beat butter and sugar together until light and fluffy (about 5 mins). Lower the speed to medium, add the eggs one at a time. Throw in the lemon zest and juice. Sift the flour with the baking powder.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar room temperature (we use Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range) large
    • 1 1 Lemon zest
    • 2tsp 2tsp Lemon juice
    • 225g 8 oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 2tsp 2tsp Baking powder
  4. Classic mode Step 4

    On low speed add the dry ingredients and the yoghurt alternately, 3 parts flour, 2 parts yoghurt. Begin and end with the flour. Fill the pan to just over halfway and bake for 35-40 mins or until a cake tester comes out clean. Leave to cool.

    Ingredients for this step

    • 165g 5⅞ oz Yoghurt
  5. Classic mode Step 5

    To make the buttercream, beat the butter and mascarpone cheese together until well combined. Gradually add the icing sugar until smooth and then beat in the vanilla extract.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 100g 3½ oz Mascarpone cheese
    • 350g 12½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  6. Classic mode Step 6

    Once the cake is completely cool, crumble it using either your fingers or a food processor. Mix the cake crumbs with the buttercream until you get a dough like consistency you can easily mould into balls. Wrap and refrigerate for 1 hour

  7. Classic mode Step 7

    Line a baking tray with parchment paper. Remove cake pop mixture from fridge and begin rolling into small balls – they should just fit comfortably into the palm of your hand. Place balls onto the tray and once rolled place back in the fridge for another 10 mins or until balls are firm.

  8. Classic mode Step 8

    Remove cake balls from fridge. Melt a small amount of chocolate in the microwave. Dip the end of each lollipop stick into the chocolate about 2 cm in. Insert a stick into the centre of each cake ball. Now you are ready to start dipping.

    Ingredients for this step

    • 450g 16 oz White chocolate
  9. Classic mode Step 9

    Melt the remaining chocolate. Holding by the stick, dip each cake ball into the chocolate until completely coated. Gently tap off any excess. Decorate with sprinkles of your choice. Insert into a polystyrene block to dry.