Go Back
Lemon Cake Balls

Lemon Cake Balls with Tangy Cream Cheese Frosting Recipe

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 24 balls
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup buttermilk, room temperature
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 tsp lemon extract
  • 12 oz white chocolate chips or candy melts
  • 1 tsp coconut oil or vegetable shortening
  • Lemon zest or sprinkles, for decorating (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Butter and flour an 8-inch round cake pan. Whisk flour, baking powder, baking soda, and salt. Beat butter and sugar until fluffy, then beat in eggs, lemon zest, and juice. Alternate adding dry ingredients and buttermilk, mixing just until combined. Bake 24 to 28 minutes, cool completely.
  2. Beat cream cheese and butter until smooth. Gradually add powdered sugar and lemon extract, beating until fluffy. Crumble the cooled cake into fine crumbs. Mix in the frosting a spoonful at a time until the mixture holds together when pressed.
  3. Line a baking sheet with parchment. Roll level tablespoons of the mixture into 24 balls. Freeze for 30 minutes until firm.
  4. Melt the white chocolate and coconut oil over a double boiler, stirring until smooth. Dip each chilled ball, let excess drip off, and place back on the parchment. Decorate with zest or sprinkles while wet. Let set at room temperature or in the fridge.

Notes

The cake balls taste best after a few hours in the fridge, once the flavors settle. If the mixture seems too sticky to roll, dust your hands with a little powdered sugar. Leftover frosting can be frozen for another batch.