Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) milk
  • Zest of 1 lemon
  • ½ cup (75g) fresh raspberries
  • 1 cup (120g) powdered sugar
  • 4 oz (113g) cream cheese, softened
  • 1 tbsp lemon juice
  • 12 oz (340g) white chocolate or candy melts
  • Sprinkles or crushed freeze-dried raspberries for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, beat the butter and sugar until light and fluffy.
  4. Add in eggs, vanilla extract, milk, and lemon zest. Mix until combined.
  5. Gently fold the dry ingredients into the wet ingredients until just combined.
  6. Carefully fold in fresh raspberries.
  7. Pour batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Allow cake to cool completely before crumbling into a large bowl.
  9. Mix in the cream cheese frosting until well combined.
  10. Form mixture into 1-inch balls and place on a baking sheet. Chill in the freezer for 30 minutes.
  11. Melt white chocolate in a microwave or melting pot until smooth.
  12. Dip the end of each cake pop stick into melted chocolate and insert into the chilled cake balls.
  13. Dip each cake pop into the melted chocolate, allowing excess to drip off.
  14. Decorate with sprinkles or crushed raspberries.
  15. Place upright in a styrofoam block and let set.