Lemon Cake Truffles
I made these delicious truffles not long ago and guess what- they were from a mix! Krusteaz has this amazing Lemon Pound Cake mix and I thought it would be fun to transform the cake into truffles instead. They not only tasted great but they were so pretty- they’d be perfect for your New Year’s table. So pick up a box next time you’re at the grocery store and get baking!
Prep: 20 minutes
Total Time: 2 1/2 hours
1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons butter, melted
1 pouch lemon glaze mix, enclosed
1/2 cup sifted powdered sugar
3-4 tablespoon water
¼ teaspoon vanilla
White dipping chocolate
Gold & white sprinkles
Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.
In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Whisk glaze ingredients together and set aside.
Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.
Butter with a Side of Bread
Jessica Williams & Nelly Tracy are both mothers of 5... yes, five! In a busy household with many very different personalities, cooking to please all can be difficult. This led Jessica & Nelly to create simple dishes with common ingredients, where they can then add a unique drizzle or dash of spice, cross her fingers and hope her family enjoys it! Join them as they balance family and food, while sharing tips and ideas from experiences along the way.
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