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Raspberry Lemoncello Cake Pops

Categories: Cakes

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  • 1 c. sugar
  • 1/2 c. butter softened
  • 3 eggs separated
  • 2 c. all-purpose flour
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1 c. Greek yogurt (plain)
  • 1 Tbsp. Lemoncello
  • 1/2 tsp. Clabber Girl Baking Soda
  • 2 c. raspberries (fresh)
  • Lemoncello Buttercream Frosting
    • 1 c. butter softened
    • 2 oz. cream cheese
    • 4 c. powdered sugar sifted
    • 2 tsp. Lemoncello
    • 1 tsp. salt
    • zest and juice of one lemon
  • 12 oz. candy melts (green)
  • 24-48 mini fondant flowers (store bought or homemade)


To make the cake:

Preheat oven to 325 degrees F.  Line 2 – 9” cake pans with parchment paper. Set aside. 

In a large mixing bowl, combine flour, baking powder, baking soda, and salt.  Set aside.

Beat the egg whites until they form medium stiff peaks.  Set aside.

In the bowl of a stand mixer, cream the butter and sugar until pale and fluffy.  Add the egg yolks, one at a time, until well incorporated.  Add the flour mixture, a little at a time, until thoroughly combined.  Do not overmix.  Stir in the yogurt and lemoncello until combined.

Gently fold in the egg whites until combined.  Fold in the raspberries until combined.

Divide the batter between the two prepared cake pans.  Bake for 25-30 minutes at 325 degrees F. A toothpick inserted should come out clean. Let cool completely.

To make the frosting:

In the bowl of a stand mixer, cream the butter and cream cheese until well blended. Add the lemoncello and juice and zest of the lemon until well blended. Slowly mix in the powdered sugar and salt until thoroughly combined. Add additional lemoncello, if needed, to thin out. 

To make the cake pops:

Once the cakes have cooled, remove from cake pan and crumble cake into a large mixing bowl. Add in ½ cup of Lemoncello Buttercream, stir until full combined.  To test the consistency, roll 2 tablespoons of cake mix into a ball and squeeze gently.  If it cracks, add in 2-4 tablespoons of buttercream, mix and test again.  Once the cake balls holds their shape and do not crack, continue portioning cake into 2 tablespoon (1 ounce) sized cake balls.  Place cake balls on a parchment lined sheet tray and transfer to the fridge to set, 1-2 hours.  Once your cake pops have set, leave them in the fridge while you prep your ingredients for decorating.

To decorate the cake pops:

Using a double boiler, bring water to a simmer over medium heat.  Add in the candy melts, let set 3-4 minutes and then stir until completely melted.  While the candy is melting, line a sheet tray with parchment paper and grab a fork for dipping chocolate. Remove pot from heat once candy is melted and pull a few cake pops from the fridge. Working with one cake pop at a time, gently set cake pop in chocolate, rotating to coat.  Using a fork, lift the chocolate covered cake pop out of the chocolate and tap the fork gently on the side of the pot to remove an excess chocolate. Place onto the parchment lined sheet tray you laid out. Continue dipping chocolate, remove 4-5 cake pops from the fridge at a time so they are still cold when dipped in the chocolate. Once finished, let the chocolate set until completely harden. Using excess chocolate, attached the fondant flowers to the cake pops in whatever pattern/arrangement you would like (the chocolate acts as a glue). Let set completely.

Yields 24 1 oz. cake pops. Recipe by Amanda Shook. 

Decorations Instructions by Brittany Molinder - Cooking with Brittany.