Listen yall, if you want to serve an easy dessert. Try these “Lots of flavor lemon cake balls, better than ever”. I wasn’t going to post this recipe but I got soooo many good reviews, I decided to share this with you all. It’s easy, you only need a few ingredients and the results are fresh lemon, lemony, lemonful cake balls.
Lemon is one of my favorite flavors, right along with Key lime and Sweet Yams. I love them all. So, I was excited that a small dessert had so much flavor. I mean there was no guessing that these cake pops were lemon after the first bite. I added fresh lemon juice, lemon pudding and lemon zest.
Before you get started with baking your lemon cake balls. Make sure you have all the ingredients above plus vanilla extract which I added to merry the flavors. Set your oven to 350!
Before adding any ingredients, make sure you pour your dry cake mix in a large bowl and take a fork and mash out some of the lumps in the cake mix.
Lots of flavor Lemon Cake Balls, Better than ever!
Start by pouring all your ingredients in a large bowl……..
Fold in your lemon zest. This will give your cake balls a burst of bold lemon flavor.
You don’t have to line your cake pan with parchment paper, but I love the easy clean up. If you do not have parchment paper, go ahead and grease your pan with crisco and flour for an easy cake release.
Bake your cake on 350 for about 35-40 minutes or until done. Remember, once the cake is done, let the cake cool completely for a couple hours before you crumble the cake.
Let the CRUMBLE begin…………..
I crumbled the cake lightly, I didn’t squeeze it too tight in my hands. Next, you will want to add any icing of your choice. I chose cream cheese and I only used half the tub, as I didn’t want it to over power my delicate but bold lemon flavor. Besides, you can always add more icing if needed. You do not want the cake mixture to be too sticky (it make it too hard to roll in a ball).
This should be your cake and icing consistency, when in doubt when adding icing, remember when in doubt. LESS is best.
Take about 2 tablespoons of cake mixture and roll it around in your hand until you have a smooth circle. You will want to put the balls on a line baking sheet for sure. Why? because you will need to remove them after they have chilled for a few hours .
Once all your cake balls have been rolled, they should look similar to below. Make room in your fridge and put the cake balls in the fridge for about 2 hours or so. It’s important that you do not freeze them, because once they thaw, it could mess up the chocolate it’s dipped in. Trust me!
Get ready to dip your cake balls, I didn’t plan to make this recipe, so I just used what I had on had. That was sprinkles, nuts and coconut. So, besides the white chocolate, what goodies would you like to top your cake balls with?
The final Cake Balls, How did yours turn out?
Lemon Cake Ball Ingredients
White chocolate dipping
How to make Lemon Cake Balls
- Set your oven to 350
- Squeeze the juice of a lemon and set aside (you will need 4 teaspoons)
- Zest 1 tablespoon of lemon
- Prep your baking pan
- In a large bowl, Mix together the cake mix, the pudding, the eggs, the oil, the milk and vanilla.
- Then add your lemon juice, mix and next add your lemon zest
- Once mixed well, go ahead and add the cake mix to the baking pan
- Bake for about 35-40 minutes or until done.
- Chill cake, then crumble cake in a large bowl
- Add 1/2 tub cake to crumbled cake. Mix well
- Take some cake and roll in your hand into a ball (maybe 2 tablespoons or so)
- Once you have all your cake balls ready, chill in the fridge for about 2 hours (do not freeze them).
- After 2 hours remove the cake balls and melt your chocolate a little at a time in a shallow bowl.
- Drop the cake ball in the chocolate mix roll it around using forks or spoons, then set it on a lined baking sheet. TIP: Once you dip 3-4 cake balls, sprinkle your toppings on top. Repeat this process, until complete.
- Serve chilled or not, enjoy!