Lemon Cake Balls

He’s not going to be pleased when he reads the following statement, but when it comes to boyfriends…I’ve pretty much hit the jackpot with mine. Not only is Eric funny, smart and sweet…but he bakes too. And even though he absolutely hates it when I tell him how great he is, I’m going to use this blog post (and corresponding recipe) to discuss just how awesome this guy is. Why, you may ask? Well, he has this incredible family recipe for Lemon Cake, which he shared in a Guest Post last summer. And the other day, when I mentioned offhand that I was craving some of that delicious, citrusy cake, the next thing I knew he had delivered a freshly baked Lemon Cake to my house. I know, sometime I wonder if he’s real too. Anyway, as wonderful as this cake is on its own, I couldn’t help but experiment a bit. I decided I would take this sweet, tangy and ridiculously moist cake and transform it into a petite sweet…Lemon Cake Cakeballs. And the result was absolutely delicious. The recipe is a simple cakeball recipe with Eric’s recipe as a base and a standard cream cheese frosting as the glue that holds the cakeballs together. I then coated these babies in creamy white chocolate and froze them. The result is a sweet frozen treat, perfect for summer.
Ingredients:

  • 1 Lemon Cake. Recipe found here
  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 cup white chocolate chips, melted

Preparation:

  1. Bake Lemon Cake, according to directions. (don’t forget the lemon glaze!)
  2. Let lemon cake sit and absorb the glaze for at least 1 hour
  3. With a large spoon, break apart lemon cake into small pieces, set aside
  4. In a large bowl, beat cream cheese & butter together
  5. Slowly beat in powdered sugar until all is well incorporated
  6. Once frosting has reached a thick, creamy consistency, combine with torn up lemon cake mixture
  7. Mix frosting & lemon cake until well incorporated
  8. Form 1 inch balls out of mixture,place on a cookie sheet and freeze cakeballs until they are hard (1-2 hours)
  9. Dip cake balls in melted chocolate and set on a cookie sheet, lined with wax paper
  10. Sprinkle with lemon zest or yellow sprinkle for garnish
  11. Let chocolate set completely in the fridge or freezer(about 1 hour)

* The cake is very moist, so these cakeballs are best when served frozen, as they get too mushy at room temperature

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