📖 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This helps the cake release easily after baking.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. Use an electric mixer for best results.
3. Beat in 3 large eggs, one at a time, then stir in 1 tablespoon of lemon zest and 1 teaspoon of fresh thyme leaves, finely chopped. The thyme should be very finely chopped to avoid overpowering the lemon flavor.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisking ensures even distribution of the baking powder.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake.
6. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the pan with foil.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it completely is crucial for crumbling it later.
8. Once the cake is completely cool, crumble it into a large bowl. Remove any hard or crusty edges.
9. Add 1/2 cup of lemon cream cheese frosting to the crumbled cake. Mix well with your hands or a spatula until the mixture is moist and holds together when squeezed. If it's too dry, add a bit more frosting, a tablespoon at a time.
10. Roll the cake mixture into 1-inch balls. Place the cake balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up. This makes them easier to dip.
11. Melt 12 ounces of white chocolate candy coating according to package directions. You can use a double boiler or microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
12. Dip the tip of a lollipop stick into the melted chocolate and insert it halfway into a cake ball. Repeat with the remaining cake balls. The chocolate acts as glue to hold the stick in place.
13. Dip each cake pop into the melted chocolate, swirling to coat completely. Gently tap off any excess chocolate. You can use a fork to help with this step.
14. Immediately decorate the cake pops with sprinkles, edible flowers, or other desired toppings before the chocolate sets. Work quickly, as the chocolate hardens fast.
15. Place the decorated cake pops into a styrofoam block or cake pop stand to dry completely. Refrigerate for 15-20 minutes to set the chocolate. This helps prevent the chocolate from melting at room temperature.
16. Store the Lemon Thyme Cake Pops in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature slightly before serving for the best flavor and texture.