![['Close-up side view of colorful Lemon Raspberry Cake Pops with a glossy coating.', 'A collection of Lemon Raspberry Cake Pops, showcasing vibrant colors and decorative sprinkles.', 'Juicy lemon and raspberry-flavored cake pops arranged attractively on a platter.', 'Delicious cake pops with a lemon-yellow and raspberry-pink theme, ready to be enjoyed.']](https://timetocooks.com/wp-content/uploads/2026/08/lemon-raspberry-cake-pops_1_U1-300x300.webp)
Lemon Raspberry Cake Pops
Delight in these vibrant lemon raspberry cake pops, perfect for parties or a sweet treat. They combine zesty lemon flavor with fruity raspberries and a colorful candy coating.
Ingredients
Cake Mix
- 1 package lemon cake mix 15.25 ounces
- 1 cup water
- 3 large eggs
- 5 Tablespoons salted butter (melted)
- 1.5 cups lemon or vanilla frosting homemade or store-bought
- Freeze-dried raspberries coarsely chopped
- 24 ounces vanilla almond bark or white candy melts
- Pink and yellow gel food coloring gel food coloring
Instructions
- Preheat oven to 325°F (160°C). Grease a 9x13-inch dish and line baking sheets with parchment.
- Mix cake, water, eggs, and melted butter. Bake for 25-27 minutes. Cool completely.
- Crumble cooled cake, add frosting, and fold in chopped raspberries. Form into 24 balls and chill.
- Melt candy coating, dip sticks, insert into cake balls, and freeze for 1 hour.
- Melt remaining coating, divide and color with food coloring. Dip cake pops, decorate with raspberry pieces, and let dry.
Notes
Chill the cake pops thoroughly for best coating results and vibrant decoration.