Lemon Cake Truffles

Lemon Cake Truffles
Lemon Cake Truffles

Here comes the sun! It may be snowy where you are but these lemon cake truffles will remind you of the citrus-y summer. Take a bite and dream of your favorite beach and the warm sun on your shoulders!

Let’s get started!

 

 

 

 

 

 

 

 

Lemon Cake Truffles  (recipe by ideastimestwo.com) ( makes about 38 truffles)

INGREDIENTS:

  • 1 lemon cake mix (you will need eggs and oil as directed on package)
  • 18 oz. melting chocolate wafers (I used yellow-found at hobby stores)
  • 2 lemons, zested and juiced
  • 1 TBL butter
  • 1 C. powdered sugar

DIRECTIONS:

  1. Wash lemons. In a small bowl, juice both lemons, set aside. In a small dish, zest both lemons using a microplane grater (like this). Set aside.
  2. As mentioned in the ingredient list, prepare and bake lemon cake mix to package directions AND add 1/2 tsp. lemon zest and 1 TBL. lemon juice. Bake according to package directions. Let cool. Cut off outside crusty bits. Scoop out of pan and place in a large bowl. With hands, crumble the cake. Remove any pieces that still seem too crunchy.
Crumble prepared cake
Crumble prepared cake

 

 

 

 

 

 

 

 

 

3. Meanwhile, make icing. In a small bowl, mix 1 C. powdered sugar, 1 TBL butter 1 TBL lemon juice and 1/2 tsp. lemon zest. (Makes about 1/3 cup-you may not need all of it.) If you taste this now, your taste buds will get quite a zing. Don’t worry-it mellows a little!

4. Mix icing into crumbs slowly, testing consistency of mixture. You may start by using a wooden spoon, but this concoction definitely requires kneading toward the end. The consistency you are looking for is aptly described as Play-Dough. It should be stiff and able to hold a ball shape.  You may not need the entire recipe of icing.

 

Dough should be stiff and hold a ball shape
Dough should be stiff and hold a ball shape

 

 

Whaaaaat? how did that smiley face get in there?

 

 

 

 

 

 

5. Using about 1 1/2 TBL of dough, roll into balls approximately 1 1/4″ in diameter. Place on wax paper. Chill about 1/2 hour in refrigerator or in freezer for about 15 minutes.

 

6. Meanwhile, melt chocolate pieces in a chocolate melter  or carefully melt in a microwave safe bowl in microwave in short increments, stirring each time you take it out to check on it. Keep warm.

 

7. Take cake truffles out of refrigerator or freezer and dip in chocolate using a small fork-I use a pickle fork, sliding them off the fork with another utensil. You may choose to pour chocolate in a smaller mug-type container so the chocolate is deep for ease of dipping. Refill as necessary. If it is taking some time to dip them all, I recommend taking out about 10 to dip, leaving the remaining balls in the refrigerator. Note: If you have placed them in the freezer, take them out after 15 minutes and place in the refrigerator to keep cold.

 

After the dipping is done, you are finished!!

 

Place on wax paper to set
Place on wax paper to set

 

 

 

 

 

 

 

 

 

 

Truffles will keep for about a week. Store in a cool place. They do not require refrigeration although my family prefers the extra crunch that occurs when they are chilled. Yummm!!!

I hope you enjoy this bit of summer!

 

 

Lemon Cake Truffles
Lemon Cake Truffles
Lemon Cake Truffles
Lemon Cake Truffles

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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