Preheat your oven to 350°F (175°C) and prepare the lemon cake mix according to the package instructions. Pour the batter into a greased cake pan and bake for about 25-30 minutes. Allow to cool completely.

In a mixing bowl, beat the softened unsalted butter until creamy, then gradually add the confectioner’s sugar. Mix in lemon juice, lemon zest, salt, and milk until smooth.

Crumble the cooled lemon cake into a large bowl. Gradually mix in the buttercream until the texture holds together when rolled into balls.

Scoop out about 2 tablespoons of the mixture and roll into smooth balls, placing them on a parchment-lined baking sheet. Refrigerate for about 2 hours to firm up.

Melt the white chocolate chips in a microwave-safe bowl, stirring in 30-second intervals until smooth. Add food coloring if desired.

Dip one end of each lollipop stick into the melted chocolate, then insert halfway into each cake ball. Let set for about 10 minutes.

Dip each cake pop into the melted chocolate and decorate with sprinkles before the coating sets. Repeat for all cake pops.

Stand the coated cake pops upright in a Styrofoam block to cool completely for about 30 minutes.