Lemon Cake Batter Truffles Recipe 425

LEMON CAKE BALLS (CAKE TRUFFLES)

Steps:

• In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
• Scoop out small portions of the dough and form little balls.
• Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.

LEMON CAKE TRUFFLES

Steps:

• Following the boxed cake instructions bake the cake. You need the cake baked, cooled and crumbled to start assembling the truffle.
• Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
• Add the crumbled cake and mix throughly.
• Scoop the cake ball mixture into uniform balls. Freeze for 45 minutes.
• Once chilled in the freezer, remove and roll each ball in the palm of your hands to create a nice, smooth ball.
• If desired, melt the white chocolate and dip each truffle in to coat. Transfer to wax paper. Top with white and gold sprinkles. Let cool to set.
• Store in the fridge or freezer until ready to eat.
• Preheat your over to 350°F. Lightly grease 8 ½ x 4½ x 2 ½-inch loaf pan.
• In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
• Bake 44-46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• Whisk together all the glaze ingredients and set aside.
• Proceed to crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
• Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
• Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.

LEMON CAKE BATTER TRUFFLES RECIPE - (4.2/5)

Steps:

• Beat together butter and sugar using an electric mixer until combined. Add lemon zest. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up. While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. Chill cake batter truffles in the refrigerator until serving.

CAKE BATTER TRUFFLES

Steps:

• Beat together butter and sugar using an electric mixer until combined.
• Add cake mix, flour, salt, and vanilla and mix thoroughly.
• Add 3 Tablespoons of milk or more if needed to make a dough consistency.
• Mix in sprinkles by hand.
• Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
• Chill balls in the refrigerator for 15 minutes to firm up.
• While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
• Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
• Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
• Place truffle back on the cookie sheet and top with sprinkles.
• Repeat with remaining balls until finished.
• Chill cake batter truffles in the refrigerator until serving.

LUSCIOUS LEMON TRUFFLE CAKE

Steps:

• Preheat the oven to 350 F.
• Grease and flour two 9-inch round cake pans.
• MAKE THE CAKE.
• In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
• Blend until the butter is evenly mixed.
• Add the vanilla.
• Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
• In a separate bowl, beat the egg whites until stiff.
• Gently but thoroughly fold the whites into the cake batter.
• Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
• Remove from the oven and cool on a wire rack.
• Split the cooled layers horizontally to make 4 layers in all.
• TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
• Whisk in the water until smooth.
• Cook over medium high heat until the mixture comes to a boil, stirring constantly.
• Reduce the heat to low and cook 2 minutes longer, stirring constantly.
• Remove from the heat.
• In a small bowl, beat the egg yolks with a fork.
• Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
• Add the egg yolk mixture to the mixture in the saucepan.
• Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
• Remove from the heat and stir in the butter and lemon juice and zest.
• Transfer half of the hot filling to a small bowl and cool for 15 minutes.
• Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
• In a small bowl, beat the cream cheese until fluffy.
• Beat in the white chocolate mixture until light and smooth.
• Spread one third of the white chocolate filling over one layer of the cake.
• Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
• Top with the last cake layer and spread reserved lemon mixture.
• Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
• MAKE THE FROSTING.
• In another bowl, whip the cream and sweeten it with the confectioners’ sugar.
• Frost the sides of the cake with half of the whipped cream frosting.
• Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
• Garnish with shaved white chocolate.
• Refrigerate up to 8 hours before serving.
• Makes 16 servings.
• The Great Holiday Baking Book Beatrice Ojakangas.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
• Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.