A plate of Lemon Cake Truffles topped with gold and white sprinkles.

Lemon Cake Truffles

Prep time: 20 mins
Total time: 2 1/2 hrs
Servings: 25

Ingredients

  • CAKE
  • 1 package Krusteaz® Meyer Lemon Pound Cake
  • ¾ cup Water
  • 10 Tbsp Butter, melted
  • LEMON GLAZE
  • 1 pouch Lemon glaze mix, enclosed
  • ½ cup Sifted powdered sugar
  • ¾ tbsp Water
  • ¼ tsp Vanilla
  • Toppings White dipping chocolate, gold and white sprinkles

Directions

STEP 1

Preheat oven to 350°F. Lightly grease 8½x 4½x2 ½-inch loaf pan.

STEP 2

In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.

STEP 3

Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

STEP 4

Whisk glaze ingredients together and set aside.

STEP 5

Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.

STEP 6

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.

STEP 7

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.