Ingredients
Scale
- 1 box lemon cake mix
- 7 tbsp butter, melted
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest (optional)
- 3/4 cup granulated sugar (divided)
Instructions
1. Prepare the Cake Mix (Heat-Treat for Safety)
- Optional but recommended: Heat-treat the lemon cake mix by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Let it cool completely.
2. Make the Truffle Dough
- In a large mixing bowl, combine cake mix, melted butter, lemon juice, and lemon zest.
- Mix until a soft, dough-like consistency forms.
3. Shape the Truffles
- Scoop out small portions (about 1 tablespoon each) and roll into smooth balls.
4. Coat with Sugar
- Roll each truffle in the remaining granulated sugar for a delicate crunchy coating.
5. Chill & Serve
- Place the truffles on a parchment-lined plate and refrigerate for 15–20 minutes until firm.
- Serve chilled and enjoy!
Notes
- Storage: Store truffles in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
- Make them extra lemony: Add ½ teaspoon of lemon extract for even more citrus flavor.
- For a creamy twist: Drizzle with white chocolate or roll in powdered sugar instead of granulated sugar.
