Step 1 of 16
Lemon Cake Pops
Preheat the oven to 350°F.
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Step 2 of 16
Lemon Cake Pops
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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Step 3 of 16
Lemon Cake Pops
Place the butter, canola oil, sugar, vanilla, and lemon zest in a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream ingredients on medium speed until smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Add the eggs and continue to beat until mixture is light and fluffy, about 1 minute.
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Step 4 of 16
Lemon Cake Pops
Sift the flour, baking powder, baking soda, and salt into the bowl, and pour in the lemon juice. Beat the mixture on low until ingredients begin to come together. Slowly stream in the milk and continue mixing, scraping down sides of the bowl with rubber spatula as needed, until a smooth batter forms.
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Step 5 of 16
Lemon Cake Pops
Pour the batter into the prepared baking dish.
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Step 6 of 16
Lemon Cake Pops
Bake the cake on middle rack of oven until a toothpick inserted in center comes out clean, 30-35 minutes.
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Step 7 of 16
Lemon Cake Pops
Check to see that cake is done. Remove from oven or add time as needed. Allow cake to cool for at least 2 hours, until it reaches room temperature.
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Step 8 of 16
Lemon Cake Pops
Line a large baking sheet with parchment paper. Set aside.
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Step 9 of 16
Lemon Cake Pops
Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting and mix with a rubber spatula until it is thoroughly incorporated into the crumbs.
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Step 10 of 16
Lemon Cake Pops
Roll the cake mixture into 24 ping pong sized balls, using a generous tablespoon for each, and arrange on the prepared baking sheet.
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Step 11 of 16
Lemon Cake Pops
Microwave the white chocolate in a small bowl in 20-30 second increments until melted and smooth.
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Step 12 of 16
Lemon Cake Pops
Dip one end of a cake pop stick into the melted white chocolate, and insert the dipped end into a cake pop ball. Repeat with the remaining cake pops.
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Step 13 of 16
Lemon Cake Pops
Transfer the baking sheet to the freezer until cake balls are very firm, about 1 hour.
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Step 14 of 16
Lemon Cake Pops
Use a double boiler or microwave to thoroughly melt together the chopped white chocolate and coconut oil. Once the chocolate is melted, stir in 3-4 drops food coloring, if desired.
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Step 15 of 16
Lemon Cake Pops
Remove 3 or 4 cake balls from the freezer, leaving rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against the side of the bowl to encourage any excess to drip off. Place cake pop right-side up in a cake pop stand. Repeat, continuing to work in batches of 3 or 4 at a time, until all cake pops are coated in chocolate.
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Step 16 of 16
Lemon Cake Pops
Transfer the cake pop stand to refrigerator to chill for at least 30 minutes, or until chocolate is set. Serve and enjoy.