Introduction

These Lemon Raspberry Cake Pops are a delightful treat combining zesty lemon cake with tangy freeze-dried raspberries, all coated in colorful white chocolate. Perfect for parties or a sweet snack, they’re as fun to make as they are to eat.

The image shows a group of round cake pops on white sticks, arranged on a white rectangular plate over a white marbled surface. The cake pops have two main color coatings: bright yellow and soft pink. Each cake pop is decorated with fine, horizontal drizzle lines of matching colored icing and sprinkled with small pieces of crushed red berries on the top sides. One cake pop is bitten into, revealing a light yellow crumbly interior with bits of crushed red berries inside. Around the plate are fresh whole and halved lemons and a small white bowl filled with red raspberries. The overall look is bright, fresh, and colorful. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25-ounce) package lemon cake mix
1 cup water
3 large eggs
5 tablespoons salted butter, melted
1 1/2 cups lemon or vanilla frosting (homemade or store-bought, 12-ounce can)
Freeze-dried raspberries, coarsely chopped
24 ounces vanilla almond bark or white candy melts
Pink gel food coloring
Yellow gel food coloring

Instructions

Step 1: Preheat the oven to 325°F and generously grease a 9 x 13-inch baking dish. Line two baking sheets with parchment paper and set aside.
Step 2: In a bowl, whisk together the lemon cake mix, water, eggs, and melted butter until smooth.
Step 3: Pour the batter into the prepared baking dish. Bake for 25–27 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely to room temperature.
Step 4: Break the cooled cake into crumbs by hand and place them in a large mixing bowl. Add the frosting and stir with a fork until well combined.
Step 5: Gently fold in ¼ cup of the coarsely chopped freeze-dried raspberries.
Step 6: Using a 2-tablespoon cookie scoop, portion out even mounds of the cake mixture onto one of the prepared baking sheets. Press each mound to compact it and then roll in your hands to form smooth balls.
Step 7: Melt a small amount of vanilla almond bark or white candy melts in the microwave in 20-second intervals, stirring between each until smooth. Dip the end of a cake pop stick into the melted coating and insert it about 1 inch into a cake ball. Place the cake pop on the baking sheet and repeat with all cake balls.
Step 8: Freeze the cake pops on the baking sheet for 1 hour to firm up for easier coating.
Step 9: Divide the remaining almond bark or candy melts between two bowls and melt again in 30-second intervals until smooth. Add yellow gel food coloring to one bowl and pink to the other, stirring to reach your desired shades.
Step 10: Dip each frozen cake pop into the colored coating, tapping off excess. The frozen pops will help the coating set quickly.
Step 11: Place dipped cake pops back onto the parchment-lined baking sheet. Repeat with all pops, melting more coating and adding food color as needed.
Step 12: Use remaining melted coating in piping bags to pipe decorative horizontal lines around each cake pop. Immediately sprinkle the leftover freeze-dried raspberries on top while the coating is still wet. Let the cake pops dry completely before serving.

Tips & Variations

For extra flavor, try folding in finely chopped fresh raspberries instead of freeze-dried, but be sure to adjust frosting quantity to avoid a too-wet mixture.
If you can’t find vanilla almond bark, use white candy melts or white chocolate chips as alternatives.
Use different gel food colors to customize your cake pops for holidays or special occasions.
Chilling the cake balls before inserting sticks can make the assembly easier and reduce crumbling.

Storage

Store the cake pops in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. When refrigerated, let them come to room temperature for about 30 minutes before serving for the best texture. Avoid freezing as it may affect the coating texture.

How to Serve

The image shows a group of cake pops arranged in two rows, each cake pop coated in smooth, ridged frosting with alternating pink and yellow colors. Each cake pop has a rounded shape with fine horizontal lines of frosting wrapping around it, and is topped with small, bright red crumb-like pieces. The white sticks hold the cake pops upright on a white stand. In the foreground, bright yellow lemons with green leaves are slightly out of focus, adding fresh color contrast. The background is softly lit with a pale yellow tone and everything sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cake pops ahead of time?

Yes, you can prepare the cake balls and coat them a day or two in advance. Store them in an airtight container at room temperature or refrigerated as preferred. Just avoid freezing to maintain the best texture.

What can I use if I don’t have cake mix?

You can bake a homemade lemon cake from scratch using your favorite recipe and then crumble it to mix with frosting. The key is to have a moist but firm cake that will bind well with the frosting.

Lemon Raspberry Cake Pops Recipe

Print Recipe

★★★★★

4.5 from 133 reviews

Delightfully tangy and sweet, these Lemon Raspberry Cake Pops combine zesty lemon cake with creamy frosting, dipped in colorful vanilla almond bark coating and topped with freeze-dried raspberries for a perfect bite-sized treat. Ideal for parties or special occasions, these cake pops offer a fun and tasty way to enjoy classic flavors in a playful presentation.

Author: Kai
Prep Time: 20 minutes
Cook Time: 27 minutes
Total Time: 1 hour 55 minutes
Yield: Approximately 24 cake pops 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Lemon Cake

1 (15.25-ounce) package lemon cake mix
1 cup water
3 large eggs
5 Tablespoons salted butter (melted)

For the Frosting and Filling

1 1/2 cups lemon or vanilla frosting (homemade or a 12-ounce can from the store)
Freeze-dried raspberries (coarsely chopped), about 1/4 cup for folding in plus extra for topping

For the Coating

24 ounces vanilla almond bark (or white candy melts)
Pink gel food coloring
Yellow gel food coloring

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 325°F and generously grease a 9 x 13-inch baking dish. Line two baking sheets with parchment paper and set them aside for later use.
Mix the Cake Batter: In a large bowl, whisk together the lemon cake mix, water, eggs, and melted salted butter until smooth and fully combined.
Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake for 25 to 27 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cake to cool completely to room temperature.
Prepare Cake Mixture: Once cooled, crumble the cake by hand into a large mixing bowl. Add the lemon or vanilla frosting and stir with a fork until the mixture is completely combined and can hold shape.
Add Freeze-Dried Raspberries: Gently fold in about 1/4 cup of the chopped freeze-dried raspberries into the cake and frosting mixture.
Form Cake Balls: Use a 2-tablespoon cookie scoop to portion out the cake mixture. Place each mound onto the lined baking sheets, gently pressing to compact and rolling with your palms to form smooth, even spheres.
Attach Cake Pop Sticks: Melt a small amount of the vanilla almond bark or white candy melts in the microwave in 20-second intervals, stirring between. Dip the tip of each cake pop stick into the melted coating and insert it about 1 inch into each cake ball. Place them back on the baking sheets.
Freeze Cake Pops: Freeze the assembled cake pops for 1 hour. This step ensures the cake pops are firm and helps the coating adhere smoothly.
Prepare Colored Candy Coatings: Divide the remaining vanilla almond bark (or candy melts) into two bowls. Microwave each on high in 30-second bursts, stirring between until fully melted. Add yellow gel food coloring to one bowl and pink to the other, stirring and adjusting color intensity to reach the desired shades.
Dip Cake Pops: Dip each frozen cake pop into a bowl of colored melted candy, tapping off excess coating for a smooth finish. The frozen surface allows the coating to set quickly.
Decorate and Set: Place the dipped cake pops on the parchment-lined baking sheets. Use the remaining melted candy in piping bags to pipe horizontal lines across the cake pops. Immediately sprinkle with the remaining freeze-dried raspberries while the coating is still wet. Allow them to set completely before serving.

Notes

Freezing the cake pops before dipping ensures the coating sets quickly and smoothly.
You can substitute vanilla almond bark with white candy melts if preferred.
For a more intense raspberry flavor, add a bit more freeze-dried raspberries into the frosting mixture or use a raspberry-flavored frosting.
Store the finished cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
If making ahead, freeze the cake pops after assembly and thaw in the refrigerator before decorating.

Keywords: lemon cake pops, raspberry cake pops, party desserts, cake pops recipe, lemon raspberry treats