Lemon Cake Truffles


  • 1 box Loretta Lemon Cake Mix (Prepared according to box instructions and cooled)
  • 8 oz softened cream cheese
  • 16 oz white chocolate chips


  1. Blend cooked and cooled lemon cake in a food processor until crumbled. Add in cream cheese and process again until it’s fully combined.
  2. Using a 1″ cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used.
  3. Place sheet pan in the freezer for a few minutes to firm up.
  4. Once the truffles have firmed up, place white chocolate in a microwave safe bowl and heat until melted.
  5. Roll each truffle in white chocolate until fully coated and then transfer back to the lined sheet pan. Freeze or refrigerate until ready to serve.