Lemon Raspberry Cake Pops Recipe

These Lemon Raspberry Cake Pops are bursting with tart, fruity flavor and coated in a creamy white chocolate shell with a pop of color.

Lemon raspberry cake pops with a bite taken out of one of them.

Lemon raspberry is such a good flavor combination and transforming it into cake pops just makes it even more fun to serve and eat. These lemon raspberry cake pops are a sweet twist on classic cake balls, made with lemon cake mix and freeze-dried raspberries for bold flavor and bright color.

They’re also a great way to use up leftover cake layers or to dress up a simple lemon cake mix for parties or holidays. The super lemony center stays moist and tender thanks to the frosting, and the creamy candy coating makes them sturdy enough to handle travel or display on a dessert table.

For more lemon and raspberry dessert inspiration, check out my Raspberry Lemonade Cupcakes, Lemon Raspberry Sweet Rolls, White Chocolate Raspberry Cheesecake Bars, Lemon Layer Cake, and Lemon Brownies!

A close up image of a lemon raspberry cake pop with a bite taken out of it.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Pink and Yellow Gel Food Coloring (affiliate link) – Just a drop or two gives these pops their playful springtime color.
Lemon Cake Mix – A boxed lemon cake mix is the perfect shortcut base that still gives that bright citrus flavor we’re after. But you could totally bake my lemon cake recipe in a 9×13 pan instead for a from-scratch version.
Water – Helps bring the cake batter together, keeping the cake moist without making it too heavy.
Large Eggs – Add richness, structure, and help the cake bake up fluffy and tender.
Salted Butter – Using melted butter instead of vegetable oil adds a deeper flavor and firms up when chilled.
Frosting – To bind the crumbled cake together into that soft, scoopable mixture. You can use store-bought or make a quick batch of my Lemon Buttercream Frosting or Vanilla Buttercream Frosting instead.
Freeze-Dried Raspberries – These give intense raspberry flavor and a pop of color and texture without adding moisture like fresh raspberries would, which is key for coating later.
Vanilla Almond Bark or White Candy Melts – Creates the smooth candy shell for dipping. Both options work beautifully and melt evenly.

Ingredients for making lemon raspberry cake pops.

How to Make Raspberry Lemon Cake Pops

Mix cake batter. In a large bowl, whisk together the lemon cake mix, water, eggs, and melted salted butter until smooth. No lumps needed – just a creamy, pourable batter that smells like lemon sunshine.
Bake and cool. Pour the batter into a well-greased 9×13-inch pan. Scrape the sides of the bowl to get all the mixture out, and bake at 325°F for 25–27 minutes. Let the cake cool completely on a wire rack before moving on to the fun part.

Lemon cake batter in a glass baking dish.

Crumble, add frosting and raspberries. Once the cake has cooled, break it into crumbs in a large bowl, and fold in the freeze-dried raspberries. Stir in the white frosting until the mixture is soft, slightly sticky, and ready to be rolled.
Scoop cake balls. Use a 2-tablespoon cookie scoop to portion out the cake mixture onto a parchment-lined baking sheet. This helps keep your cake balls all the same size.

Adding freeze dried raspberries to lemon cake and frosting in bowl.

Cake pop filling mixture in a glass bowl.

Roll and shape. Gently press each scoop together in your hands, then roll them into smooth balls. Place them back on the baking sheet with a little breathing room between each one.
Insert sticks. Melt a bit of the white candy coating and dip the end of each lollipop stick into it before inserting it into each cake ball. This trick helps keep the sticks firmly in place. Then freeze for 1 hour.

Frozen cake pop centers on a baking sheet lined with parchment paper.

Dipping white candy sticks into melted white chocolate.

Make colored coatings. Melt more vanilla almond bark into two small bowls. Tint each one with gel food coloring (affiliate link) – yellow in one bowl, and pink in a separate bowl.
Dip in coatings. Dip each chilled cake pop into the coating, tap off excess, and set them on parchment to dry.

Holding a cake pop over a bowl of yellow melted white chocolate.

Dipped cake pops on a baking sheet in yellow and pink.

Decorate. Drizzle the pops with leftover pink and yellow candy coating, Then sprinkle with extra freeze-dried raspberries while the coating is still wet. Let them dry completely before serving (or showing off to friends and family).

Decorated lemon raspberry cake pops in rows.

Recipe FAQ’s

Can I use a homemade lemon cake instead of a boxed mix?

Absolutely, but I will say that the boxed lemon cake mix gives consistent results and that punchy lemon flavor we’re going for.

Do I need to use freeze-dried raspberries?

Yes, for best results. Fresh or frozen raspberries add too much moisture, which can make the cake balls too soft and harder to dip.

How far in advance can I make these cake pops?

You can make them up to 3 days ahead of time and store them in an airtight container. They’re great for prepping before a party!

How do I keep the top of the cake pops from touching the plate?

Simply prop your treats up with the end of the stick facing down into a piece of styrofoam or a cake pop stand while they dry. No flat spots, no sticky tops—just perfectly round pops every time!

Can I freeze these lemon raspberry cake pops?

Yes! Once fully coated and decorated, freeze the cake pops in a single layer until firm. Then wrap them individually in plastic wrap before placing them in a freezer-safe bag or container. Thaw in the fridge before serving for best texture and flavor.

How do I store leftover cake pops?

Keep them in an airtight container at room temperature for 2-3 days, or refrigerate them for up to a week if your kitchen runs warm. Freeze fully assembled and coated cake pops by first flash-freezing them in a single layer, then wrapping each in plastic wrap and transferring to a freezer-safe bag or container.

Tips for Success

Make sure your cake pops are fully chilled before dipping. This helps the coating set quickly and prevents the cake from falling off the stick.
If the top of your lemon cake starts to brown too much in the oven, loosely tent it with foil to preserve the light yellow color inside the cake pops.
Although the cake mix directions have you add vegetable oil, I prefer to use butter – it makes the cake richer in flavor and helps the cake balls stay firm when chilled.
I like to work in batches when melting the vanilla almond bark. The more melted candy in the bowl, the more often you will need to reheat it to keep it warm, which could change the texture of it through repeated heating.
Use a 2-tablespoon cookie scoop for evenly sized raspberry cake balls, so they dip and set at the same rate.
Use a hand mixer with paddle attachments to break up the cake quickly in a bowl if you don’t want to get your hands dirty.

An overhead image of cake pops decorated with freeze dried raspberries.

Pink and yellow cake pops on a white platter with sliced lemons and raspberries scattered around.

Substitutions and Variations

Press the raspberry lemon cake mixture into silicone molds to shape them into hearts, stars, or flowers for a themed treat that’s just as tasty.
If you’ve only got unsalted butter on hand, no worries – just toss in a pinch of salt and you’ll get the same flavor balance as using salted butter in this recipe.
Try using the lemon cream cheese frosting from my lemon blueberry cake, or mix a little lemon extract or lemon juice into your white frosting for a tangy twist that complements the raspberry flavor and still keeps the inside of your cake pops looking bright and light.

A platter of lemon raspberry cake pops with sliced lemons and raspberries.

A pink and yellow cake pop in front of a light yellow background.

More Bright and Fruity Raspberry and Lemon Recipes

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 a 12-ounce can from the store)
▢ Freeze-dried raspberries coarsely chopped
▢ 24 ounces vanilla almond bark or white candy melts
▢ Pink and yellow gel food coloring (affiliate link)

Instructions

Preheat the oven to 325°F and liberally grease a 9 x 13-inch baking dish. Line 2 baking sheets with parchment paper and set aside.
Whisk together the cake mix, water, eggs, and melted butter.
1 (15.25-ounce) package lemon cake mix, 1 cup water, 3 large eggs, 5 Tablespoons salted butter
Pour the batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted in the center comes out free of crumbs. Let the cake cool to room temperature.
Once cooled, break up the cake with your hands and place it in a large mixing bowl. Add the frosting and stir with a fork to combine.
1 ½ cups lemon or vanilla frosting
Gently fold in ¼ cup of the freeze-dried raspberries.
Freeze-dried raspberries
Using a 2-tablespoon cookie scoop, scoop out even-sized mounds of the cake mixture and place them on the prepared baking sheet. Gently squeeze the balls to make them more compact. Then, roll them in the palm of your hand to smooth them out and form perfect circles.
Place one piece of the vanilla almond bark or 2 ounces of white candy melts in a bowl. Microwave on high in 20 second bursts, stirring between bursts, until melted. Dip the end of a cake pop stick into the melted candy coating and insert it 1 inch into the cake ball. Place it on the baking sheet. Repeat with the remaining cake balls.
24 ounces vanilla almond bark
Freeze the cake pops for 1 hour, (this will make it easier to dip and coat them).
Place 4 or 5 pieces of vanilla almond bark (or 8-10 ounces of white candy melts) in each of the 2 bowls. Microwave each bowl on high for 30 seconds at a time until the candy coating has melted. Add one drop of yellow gel food color in one bowl and the pink in the other. Stir and add more food color until the desired shade is achieved.
Pink and yellow gel food coloring (affiliate link)
Dip the cake pop into the melted candy, tapping off the excess coating. Since the cake pop was frozen, the coating will dry very quickly.
Transfer the cake pop to the parchment-lined baking sheet. Repeat this with the remaining cake pops, melting more vanilla almond bark and adding more food coloring (affiliate link) as needed.
Place the remaining melted candy into piping bags and pipe horizontal lines around the cake pop. Immediately top with the remaining freeze-dried raspberries while the candy coating is still wet. Allow to dry before enjoying.

Notes

Storage & Make Ahead

Store: Keep cake pops in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week if your kitchen runs warm.
Freeze: Freeze fully assembled and coated cake pops by first flash-freezing them in a single layer, then wrapping each in plastic wrap and transferring to a freezer-safe bag or container.
Make Ahead: You can bake and crumble the lemon raspberry cake a day or two in advance. Store it wrapped in plastic wrap at room temperature until you’re ready to mix, shape, and decorate.