Preheat your oven to 350°F (175°C) and prepare the cake mix according to the package instructions.

Bake the cake for 25-30 minutes. Allow it to cool completely before trimming any caramelized edges.

In a mixing bowl, beat 1 cup of softened unsalted butter until creamy. Gradually mix in 4.5 cups of confectioner’s sugar, then add 3 tablespoons of lemon juice, lemon zest, 1.5 tablespoons of milk, salt, and yellow food coloring. Blend until smooth.

Crumble the cooled cake into a large bowl, mixing in the buttercream gradually until the mixture reaches a dough-like consistency.

Roll 2 tablespoons of the mixture into balls. Chill for 2 hours on a lined baking sheet.

Melt 12 ounces of white chocolate chips in a microwave-safe bowl, stirring until smooth. Optionally add yellow food coloring to the melted chocolate.

Dip the tips of lollipop sticks into melted chocolate before inserting them into the center of each cake ball. Dip the entire ball in the chocolate coating and allow excess to drip off.

Decorate with sprinkles or edible glitter before the chocolate sets. Place the pops upright in a Styrofoam block or cardboard base.