Lemon Cake Truffles are made easily with lemon pound cake crumbled and formed into small truffles, then dipped in white chocolate. This easy Lemon Truffle recipe is perfect for all type of parties!
Be sure to check out our updated collection of BAKED GOODS TO MAKE THIS SPRING here!
I have served these tasty bite sized treats at a variety of parties from New Year’s Eve get-togethers to birthday celebrations to baby showers, they are always a huge hit. They are simple to make, one batch make a LOT of these delicious treats and they are so affordable.
Originally I made these using a Krusteaz Lemon Pound Cake Mix. I have included those instructions, as well as instructions for making them with just a regular lemon cake mix.
Ingredients for Lemon Truffles with Cake Mix
Here is what you will need to make these lemon truffles:
- Lemon box cake mix: 1 9 x 13 lemon cake baked per box instructions, cooled & crumbled.
- Butter: You need 1 tablespoon of softened butter to help bind the truffle.
- Cream Cheese: Use 2 ounces of cream cheese, room temperature, for a lovely creamy texture.
- Powder Sugar: You will need 1 ¼ cup for a nice sweet taste.
- Vanilla Extract: Using 1 teaspoon of vanilla extract will help bring out the flavors in this recipe.
- Milk: Use ½-1 tablespoon milk for this recipe.
- Lemon Extract: You need 1 teaspoon of lemon extract for a wonderful tangy taste.
- Lemon Zest: You can also add 1 tablespoon of lemon zest if you desire extra lemony flavor.
- White chocolate chips: Use 2 cups white chocolate chips or melting discs for the truffle coating.
- Coconut oil: ½ tablespoon coconut oil, for thinning chocolate coating. You can also use vegetable oil if that is what you have available.
How to make Lemon Cake Truffles
Start by baking the boxed lemon cake per the instructions on the box. This needs to be baked, cooled and crumbled in order to start assembling the truffles.
Then you will combine and mix together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If you find that the frosting is too stiff, add up to 1 tablespoon of milk. Add in lemon zest, if desired.
Then you will add the crumbled lemon cake and mix thoroughly.
Next you will scoop the cake mixture into uniform 1″ balls, place on a baking sheet or any container that will fit in your freezer. Freeze the cake balls for 45 minutes.
Once chilled, remove from the freezer and roll each ball in the palm of your hands to create a nice, smooth round shape. Set aside.
In a microwave safe mixing bowl, proceed to melt the white chocolate in the microwave for 1 minute 30 seconds. Let sit 2-3 minutes then gently stir. Add the coconut oil (or vegetable oil) and microwave for another 20-30 seconds. Stir once more and let sit until chocolate is fully melted and smooth.
Dip each truffle in the melted chocolate to coat. Place coated truffles on to wax paper. Sprinkle the top with white and gold sprinkles (or the color and sprinkle of your choice). Let cool to set.
Store in the fridge or freezer until ready to eat.
When using Krusteaz Pound Cake Mix
Lemon Cake Truffles are a dessert I made 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 would be perfect for your New Year’s table. So pick up a box next time you are at the grocery store and get baking!
Ingredients for Krusteaz Lemon Truffles
Here’s what you’ll need to make these truffles if you’re using the Krusteaz Lemon Pound Cake Mix:
- 1 package Krusteaz Meyer Lemon Pound Cake Mix
- Water: You will need 3/4 cup of water for this recipe.
- Butter: Use 10 tablespoons of melted butter for a creamy and rich taste.
Lemon Glaze:
- 1 pouch lemon glaze mix is enclosed in the Krusteaz cake mix.
- Powder Sugar: You need ½ cup of sifted powdered sugar for added sweetness.
- Water: Use 3-4 tablespoon of water for the perfect consistency.
- Vanilla Extract: Using ¼ teaspoon will help bring out the lemony flavor.
- White chocolate chips: Use 2 cups white chocolate chips or melting discs for the truffle coating.
- Gold and White sprinkles: For an extra beautiful look for these truffles these sprinkles look amazing. You can use any sprinkle of your choice, if you have a color scheme for your party feel free to change it up!
Directions for Krusteaz Lemon Truffles
- Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 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 together all the glaze ingredients and set aside.
- Proceed to 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.
Lemon Cake Truffles
Ingredients
Regular Lemon cake mix
- 1 9×13 lemon cake baked per box instructions, cooled & crumbled
- 1 tbsp butter softened
- 2 oz cream cheese room temperature
- 1 ¼ cups powdered sugar
- 1 tsp vanilla extract
- ½-1 tbsp milk if needed
- 1 tsp lemon extract
- 1 tbsp lemon zest if desired
- 2 cups white chocolate chips or melting discs
- ½ tbsp coconut oil for thinning chocolate
Krusteaz Lemon Pound cake box
- 1 Box Krusteaz Meyer Lemon Pound Cake Mix
- ¾ cup water
- 10 tablespoons melted butter
- 1 pouch lemon glaze enclosed in the Krusteaz cake mix.
- ½ cup sifted powdered sugar
- 3-4 tablespoons water
- ¼ teaspoon Vanilla Extract
- 2 cups white chocolate chips or melting discs
- Gold and White sprinkles Or your preferred color and choice of sprinkles
Instructions
Regular cake box instructions
- Following the boxed cake instructions bake the cake. You need the cake baked, cooled and crumbled to start assembling the truffle.
- Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
- Add the crumbled cake and mix throughly.
- Scoop the cake ball mixture into uniform balls. Freeze for 45 minutes.
- Once chilled in the freezer, remove and roll each ball in the palm of your hands to create a nice, smooth ball.
- If desired, melt the white chocolate and dip each truffle in to coat. Transfer to wax paper. Top with white and gold sprinkles. Let cool to set.
- Store in the fridge or freezer until ready to eat.
Instructions for using Krusteaz Lemon Pound Cake box mix
- Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 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 together all the glaze ingredients and set aside.
- Proceed to 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.
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
What is the best way to coat cake truffles?
Place the truffle on a fork, place over the bowl of melted chocolate and using a spoon pour chocolate on top. Using a knife gently tap the fork to help some of the excess chocolate fall off the truffle. Using the same knife scrap the truffle off onto a baking sheet.
How long will my cake truffles last?
The great thing about this recipe is that these truffles will last 2-3 weeks if stored properly. Keeping them in an airtight container and storing at room temperature will extend their life. If you refrigerate them they could stay fresh up to 3 weeks.
Enjoy lemon recipes? So do we! Here are more to try:
- Lemon Lush Dessert
- Lemon Poke Cake
- Easy Lemon Bread recipe
- Lemon Cheesecake Bars
- Lemon Icebox Pie
- Lemon Buttermilk Pound Cake
- Mini Lemon Drop Cake Bites
- Lemon Sugar Cookies
- Lemon Cake Mix Cookies
Lemon Cake Truffles made easy with lemon pound cake crumbled and formed into small truffles, then dipped in white chocolate! Easy Lemon Truffles perfect for parties!
Katherine says
These look delicious! Love lemon.
Brittney says
Simple, fun and TASTY recipe!!! Making them for a Lemon themed bridal shower! I added 🍋 Essential Oil for an added kick, and sticks to make them into cake pops.
Lynn says
Hi, I have family member allergic to tree nuts, do you have an alternative to coconut oil. Thank you for your time!
Jessica says
Yes, you can use shortening!