I used a box lemon cake mix, but you can choose homemade if you'd like. Either way, it should be the equivalent of a 9x13 baked lemon cake.
In a large sized bowl, mix together the powdered sugar, softened butter, vanilla and lemon juice. Beat on medium speed until the mixture is smooth and creamy. Then set the bowl aside.
Remove the cake from the pan and break it apart, crushing it until it’s a fine crumble.
Working in batches, add the powdered sugar mixture into the crumbled cake, stirring to combine as you continue adding the frosting.
Once it is evenly mixed, use a spoon or portion scoop, to form the mixture into ball shapes, about 1 ½ to 2 inches in diameter depending on your preference. Place the balls into a separate bowl or plate until you have rolled all of the mixture.
Cover and chill in the freezer for approximately 30 minutes, or the refrigerator, for 1 hour (until cake truffles become firm).
Once chilled, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Watch it closely and melt it slowly until the chocolate is smooth and totally melted.
Place a rolled truffle on a spoon or poke it on the end of a fork and quickly dip the truffle into the melted chocolate. Place the dipped truffle onto parchment paper to allow the chocolate to dry. Note: if adding sprinkles or other toppings, be sure to add them before the chocolate has dried.
Allow the chocolate to set and store in an airtight container.
The calories shown are based on the recipe making 35 cake balls, with 1 serving being 1 cake ball. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**