Lemon Cake Balls

Bursting with delicious lemon flavor, these Lemon Cake Balls are an easy dessert that's perfect for any occasion!

Course Desserts & Sweets

Cuisine American

Keyword lemon cake balls, lemon truffles

Prep Time 1

Chilling time 2

Total Time 3

Servings

Calories 149kcal

Preheat the oven and line two baking sheets with parchment paper. Set aside.
In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix well.
Note: You should use the measurements and ingredients listed on the box, if they are different from the ones you see here.
15.25 ounce lemon cake mix, 1 cup water, 1/2 cup vegetable oil, 3 eggs
Pour batter into a baking dish and bake for the amount of time specified on the box. Remove the cake from the oven. place the pan on a wire rack and allow the cake to cool completely to room temperature.
Once the baked cake has cooled, crumble it in the pan.
Using an electric mixer on medium high speed, beat the cream cheese in a large bowl until smooth and creamy.
8 ounces cream cheese
Add the crumbled cake to the cream cheese and mix together on low to medium speed until well combined. Use a rubber spatula to scrape the sides of the bowl, making sure that all the cream cheese has been thoroughly mixed in.
Use a 1 ½ inch cookie scoop to form even sized cake balls, and then roll each ball in the palms of your hands to smooth it out. Place on the prepared cookie sheet.
Place the balls into the refrigerator to chill for 2 hours. This will help them to set and keep their shape while they’re dipped.

Using a double boiler or the microwave, melt the vanilla melting wafers on low heat. Stir often, until the chocolate is fully melted and smooth. (Be careful not to overheat or the melts may seize and thicken.)
16 ounces Ghirardelli vanilla melting wafers
Use a fork to dip one cake ball into the melted chocolate, then remove and gently tap the fork to remove any excess coating.
Place the ball back onto the parchment paper and repeat with the remaining balls.
Place the yellow candy melts in a small piping bag or plastic bag and melt in the microwave on a low setting in 30 second intervals. Massage the bag between each interval to ensure that the candy coating melts evenly.
¾ cup yellow candy melts
Snip off a small piece of the corner of the bag and drizzle the yellow coating over the white-coated cake balls.
Place the balls in the refrigerator to allow the coating to harden, about 10 minutes. Keep refrigerated until ready to serve.

Whether you’re using the double boiler method or microwave method, be sure to heat the melting wafers on a low heat. High heat can result in the chocolate seizing and clumping.