These Lemon Cake Pops are a great bite-sized dessert; they’re bright, creamy, and surprisingly easy to make. Using a Dutch Apron® Bakery Lemon Crème Cake Roll means there’s no need to bake a cake from scratch, making these sweet treats perfect for parties, showers, holidays, or simply satisfying a lemon craving.
Whenever I need a dessert that’s easy to serve and even easier to enjoy, cake pops are always at the top of my list. They’re portable, fun to decorate, and somehow disappear from the dessert table faster than just about anything else. I recently made these for a family gathering, and before I knew it, everyone was asking for the recipe.
What I love most about these Lemon Cake Pops is that they start with a Dutch Apron® Bakery Lemon Crème Cake Roll. That little shortcut saves so much time while still giving you that soft, homemade texture. A little cream cheese helps hold everything together, a coating of white chocolate adds just the right amount of sweetness, and a sprinkle of lemon cake crumbs on top gives them a beautiful bakery-style finish.
Whether you’re planning a bridal shower, baby shower, birthday party, or simply looking for a fun weekend baking project, these cake pops are guaranteed to brighten any dessert table.
More Lemon Dessert Recipes
Lemon Chantilly Cake
This simple dessert gives a Dutch Apron® Bakery Lemon Crème Cake Roll a fresh twist with light lemon frosting and beautiful garnishes. It’s an elegant dessert that’s perfect for brunches, showers, and spring celebrations.
Lemon Curd Almond Cake
This cake combines the bright, tangy flavor of homemade lemon curd with the soft texture of a Lemon Crème Cake Roll and is topped with sliced almonds and a dusting of powdered sugar.
Pineapple Upside-Down Cake
A retro classic with a fresh, summer twist. Made with a soft, fluffy, and simple homemade cake batter, a layer of Lemon Crème cake, and a beautiful topping of caramelized pineapple and maraschino cherries.
What You’ll Need
- Stand mixer or hand mixer
- Mixing bowl
- Microwave-safe bowl
- Baking sheet or tray
- Parchment paper
- Cake pop sticks
- Cake pop stand or block of Styrofoam for drying
Storage Information
Store the finished cake pops in an airtight container in the refrigerator for up to 5 days.
If you’d like to make them ahead of time, you can freeze the finished cake pops for up to 2 months. Allow them to thaw overnight in the refrigerator before serving.
Tips for Making Lemon Cake Pops
- Let the Lemon Crème Cake Roll sit at room temperature for about an hour before mixing. This creates a smoother cake mixture that’s easier to work with.
- Don’t skip freezing the cake balls before dipping. Chilling them helps them keep their shape while coating them in chocolate.
- If your white chocolate starts to thicken, microwave it for an additional 15-20 seconds and stir until smooth.
- Sprinkle the reserved cake crumbs on immediately after dipping so they stick before the chocolate hardens.
How to Make Lemon Cake Pops
Lemon Cake Pops
Course: DessertCuisine: AmericanDifficulty: Easy18-20
servings210
kcal4
These Lemon Cake Pops are a great bite-sized dessert; they’re bright, creamy, and surprisingly easy to make. Using a Dutch Apron® Bakery Lemon Crème Cake Roll means there’s no need to bake a cake from scratch, making these sweet treats perfect for parties, showers, holidays, or simply satisfying a lemon craving.
Ingredients
1 Dutch Apron® Bakery Lemon Crème Cake Roll
4 ounces (½ package) cream cheese, softened
2 packages white chocolate chips or white melting wafers
1-2 tablespoons vegetable oil
Directions
- Prepare the Cake
- Remove the Dutch Apron® Bakery Lemon Crème Cake Roll from the refrigerator and allow it to sit at room temperature for about 1 hour.
- Cut off one slice of the cake roll and set it aside for decorating.
- Place the remaining cake roll into the bowl of a stand mixer and mix until the cake becomes a fine, even crumb.
- Mix the Filling
- Add the softened cream cheese to the cake crumbs.
- Mix until fully combined and the mixture easily holds together when pressed together.
- Form the Cake Pops
- Scoop approximately 2 tablespoons of mixture and roll into balls.
- Place each cake ball onto a parchment-lined baking sheet.
- Freeze for 30 minutes.
- Melt the White Chocolate
- Combine the white chocolate and vegetable oil in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring well after each, until smooth.
- Prepare the Topping
- Crumble the reserved slice of Lemon Cake Roll into fine crumbs.
- Dip the Cake Pops
- Dip the end of each cake pop stick into the melted chocolate and insert it halfway into each cake ball.
- Dip each cake pop into the melted white chocolate until fully coated.
- Gently tap off any excess chocolate.
- Immediately sprinkle the reserved lemon cake crumbs over the top before the coating hardens.
- Finish
- Place the cake pops upright in a cake pop stand or Styrofoam block until the chocolate has completely set.
- Serve and enjoy!
Notes
- Storage Instructions: Store cake pops in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Special Tools: Stand mixer or hand mixer, mixing bowl, microwave-safe bowl, baking sheet or tray, parchment paper, cake pop sticks, and cake pop stand or block of Styrofoam.
- Variation: Add yellow sprinkles, white sanding sugar, or a drizzle of extra white chocolate for a festive finishing touch.
About the Author:
Jess Molina is the genius behind many of the Dutch Apron® Bakery recipe blog posts. She joined the team back in 2022 as a social media manager, and, since then, she has become the brand’s resident photographer and baker. When she’s not perfecting pictures for Dutch Apron® Bakery’s social media feeds, she can be found spending time in nature with her two dogs, going on bike rides with her family, and trying new bread recipes.
