Description
Bright, creamy, and zesty bite-sized treats made with vanilla cake, mascarpone, and lemon zest, dipped in a smooth white chocolate shell that snaps delicately with every bite.
Ingredients
Scale
- 4 cups crumbled vanilla cake (from a baked 9x13 inch cake or leftovers)
- 1 cup mascarpone cheese, softened
- 1/2 cup powdered sugar, sifted
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 12 ounces white chocolate, finely chopped or chips, for dipping
- 2 teaspoons neutral oil (optional, for a smoother dip)
- 2 tablespoons sprinkles or extra lemon zest, for decorating
Instructions
- Line a baking sheet with parchment paper and set it aside so your cake pops have a clean place to chill and set.
- In a large bowl, combine the crumbled vanilla cake, mascarpone, powdered sugar, lemon zest, and vanilla extract. Mix with a spoon or hand mixer on low until the mixture turns soft, evenly moistened, and cohesive.
- Refrigerate the mixture for 15 minutes to firm it slightly, which makes rolling cleaner and easier.
- Roll the chilled mixture into 1 inch balls and place them on the prepared baking sheet. Dip each cake pop stick tip into a little melted white chocolate, then insert it halfway into a cake ball. Chill 10 minutes to secure.
- Melt the white chocolate gently in a double boiler or in the microwave in 20 second bursts, stirring between each, until smooth. Stir in the neutral oil if using for a thinner, glossier coating.
- Dip each cake ball into the melted white chocolate, allowing excess to drip back into the bowl. Twirl to smooth, then immediately finish with sprinkles or a pinch of fresh zest. Return pops to the parchment to set.
- Let the coating set at room temperature until firm, or refrigerate briefly to speed it up. Serve once fully set and enjoy the creamy lemon center with the crisp white chocolate shell.
Notes
- Chill time helps the pops hold their shape, so do not skip it.
- Dipping stick tips in chocolate first acts like glue and prevents sliding.
- Keep the melted chocolate warm and smooth, overheating makes it grainy.
- Store finished pops in an airtight container in the refrigerator for up to 5 days or freeze up to 1 month, then thaw in the refrigerator.
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: lemon cake pops, mascarpone cake pops, white chocolate cake pops, lemon dessert bites, party dessert, no bake dessert