Begin by preparing the lemon cake mix according to the package instructions, typically mixing the dry ingredients with eggs, water, and softened butter. Pour the batter into a greased 13x9-inch baking pan and bake in a preheated oven at 350°F for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.

In a mixing bowl, cream the softened butter with a hand mixer for about 2 minutes until smooth and creamy. Gradually add the confectioner’s sugar, lemon juice, lemon zest, milk, and a pinch of salt, mixing on low speed until fully incorporated and then increase to high speed. Continue beating for another 3-4 minutes until the mixture is light, fluffy, and has reached your desired consistency and color.

Once the cake has cooled, crumble it into small pieces in a large mixing bowl using your hands or a fork. Slowly add about ¼ cup of the prepared buttercream into the crumbled cake, mixing until the dough-like consistency forms. The mixture should hold together well when shaped into balls—if too dry, add more buttercream as needed to achieve the right texture.

Take about 2 tablespoons of the cake pop mixture and roll it into a smooth ball between your palms. Place each shaped ball onto a lined baking sheet, ensuring they are not touching. Once all balls are shaped, refrigerate them for at least 2 hours or until firm.

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between, until completely smooth and melted—this usually takes about 1.5 to 2 minutes total. If desired, mix in yellow food coloring to give the pops a cheerful, bright appearance.

Dip the tip of each lollipop stick into the melted chocolate and insert it gently into the center of each chilled cake ball. Next, dip each cake ball completely into the melted chocolate coating, allowing any excess to drip off before transferring them to a Styrofoam block or a pre-prepared box to stand upright. Feel free to sprinkle with decorations while the coating is still wet.

Let the coated cake pops cool completely at room temperature or in the refrigerator until the chocolate hardens, about 20-30 minutes.