Foodies: Lemon-Raspberry Cake Pops

June 2, 2022

For the Foodies final showcase we created a sweet and delicious treat for all to enjoy. We wanted to create a flavorful blend and decided cake-pops would be the perfect treat! With a raspberry cake and a lemon cake as well as a raspberry icing and a lemon icing we have the perfect combination. The balance of the sweet of the lemon and sugar and the slight sour-sweet of the raspberry allowed for a delicious snack. There are many combinations to allow for a variety for all to enjoy, Starbucks definitely has some competition with the Foodies cake-pop creations!


Raspberry cake:

  • 1 1/2 sticks of unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 cups of cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup vegetable oil
  • 12 oz fresh raspberries

Lemon cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tbsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/2 cup buttermilk


  • 1 cup powdered sugar
  • 1/4 cup perfered filling


Raspberry cake:

  • Preheat the oven to 375 degrees. Press raspberries through strainer to gather juice. Combine puree with 1/4 water and 2 tablespoons of sugar. Simmer on medium heat for 10 minutes. 3/4 cups should be made but if reduced, add water until 3/4 filled.
  • In a medium-sized bowl, add flour, baking powder, baking soda, and salt together. Blend together until combined.
  • In another bowl, combine sour cream, oil, and the raspberry puree together until smooth.
  • In another bowl, mix the sticks of butter until smooth, and gradually add the remaining sugar into the mixture until combined completely. Add 1 egg at a time until fully mixed in.
  • Combine all ingredients together. Place into greased baking pan and cook for 20 minutes.

Lemon Cake

  • Preheat oven to 350 degrees
  • In medium bowl combine flour, baking powder, lemon zest, and salt. set aside.
  • Cream butter and sugar together until pale and fluffy
  • Add eggs one at a time into the butter mixture, mix in vanilla extract, and lemon juice.
  • slowly add 1/3 of the flour mixture and mix until combined, pour half of the buttermilk into the mixture and combine. Repeat with 1/3 of flour, then the rest of the buttermilk, then the rest of the flour.
  • Scrape batter into the cake pan and bake for 45-55 minutes until the cake is golden brown.

Ratings of meal:

Taste: 9/10 the lemon and raspberry paired so well together!

Visual Appeal: 7/10 we struggled to get the icing to look neat, but overall the raspberry icing added nice color!

Smell: 9/10 Sweet, Tart, aromatic

Mouthful: 8/10 Cake is sweet and soft. The icing was creamy and smooth.

Creativity: 9/10

  • The cake and icing were made from scratch
  • The flavors are creative