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
Servings: 25


1 package Krusteaz Meyer Lemon Pound Cake Mix
3/4 cup water
10 tablespoons butter, melted

Lemon Glaze:

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. 

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