Description
Bright, refreshing, and indulgent, these easy lemon cake balls capture the essence of sunshine in a single bite. Made from a moist lemon cake base blended with creamy, tangy cream cheese and enrobed in a velvety white chocolate shell, these treats are perfect for tea parties or quiet moments of indulgence. They offer a sophisticated, fudgy texture that is simple to prepare yet looks like a professional confection. Enjoy the rhythmic process of crafting these delightful, citrus-infused bites for your next gathering.
Ingredients
1 box (15.25 oz) lemon cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
8 oz cream cheese, softened
2 cups white chocolate melting wafers
1 tsp lemon zest (optional for garnish)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Prepare the cake mix according to the package instructions using water, oil, and eggs.
Bake as directed on the box and allow to cool completely.
Once cool, crumble the cake into a large bowl using your hands or a fork.
Add the softened cream cheese to the crumbled cake and mix until a dough-like consistency forms.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Freeze the balls for 30 minutes to firm up.
Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals until smooth.
Dip each chilled cake ball into the melted chocolate, coating evenly, and return to the parchment paper.
Allow the chocolate to set completely before serving.
Notes
Keep the cake balls stored in an airtight container in the refrigerator for up to one week.
You can add a tiny bit of lemon extract to the cream cheese mixture for extra zing.
If the chocolate is too thick, stir in a teaspoon of vegetable oil to thin it out.
Nutrition
- Serving Size: 1 cake ball
- Calories: 195
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg