Lemon Bliss Cake Truffles

Hello everyone. Finally, I’m back to my regular baking after taking a “break” due to my trip to Peru. As always, it was not a fun trip but I got done everything that was on my list to help my elderly parents. I had to take a couple of weeks to catch up with my sleep and rest my mind and body, because I came back super exhausted. But, I know Mother’s Day is around the corner and many of you are asking me when will I be posting something fun to celebrate that special day.

This recipe came to my mind the other day because I saw at the store these lemon-flavored candy melts/coating which I thought they would work super good in cake balls/truffles and a will look pretty for Spring/Mother’s Day.

Let’s start with the recipe and if you would like to see how I make these delicious treats, visit me on Instagram @pastry_tales

Yield 18-20 regular size cake pops.

8×8 cake pan.


For the lemon cake

1 and 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature (8 tablespoons)

1 cup white granulated sugar

2 large eggs at room temperature

1/2 cup regular milk or any milk you prefer.

fresh lemon juice of 2 lemons

lemon zest of 2 lemons

1/2 teaspoon lemon extract (optional)

For the lemon coating

lemon flavored candy coating. I used this one 

For decorating

yellow sprinkles


For the cake

1.- Pre-heat oven to 350 F. Grease and flour the bottom and sides of the pan. Set aside.

2.- In a bowl mix all your dry ingredients: flour, baking soda, baking powder and salt. Set aside.

3.- In another bowl and using an electric mixer, beat butter for about 2 minutes until creamy. Then, add granulated sugar and mix for about 2 minutes until light and fluffy.

4.- Add in eggs and mix for about 2 more minutes. Add the milk, lemon zest and juice. Mix.

5.- Add in dry ingredients, and mix in low speed for a minute

6.- At this point, you should decide if you want to add a little bit of lemon extract. Sometimes, the lemons you use don’t enough flavor, so I recommend that you use some extract. Start with 1/2 teaspoon and taste.

7.- Pour cake batter into your prepared pan and bake for 25-30 minutes or until a toothpick is inserted in the middle and comes out clean.

8.- Let it cool completely.

Making the cake truffles

1.- When the cake is all cooled off, cut it into big chunks, place it into a bowl and make it crumbs using a fork or your hand.

2.- Add in 1/4 cup of lemon frosting (you can use store bought or make your own lemon buttercream). Mix it all and see if it comes together, if it needs more frosting add one more tablespoons and keep mixing. Be careful to add too much frosting, because when you do that the cake pops will crumble. The mixture should be uniform.

3.-Using the palm of your hands, roll all of the cake mixture into ball. Place them on top of a cookie sheet lined with foil.

4.- Place this cookie sheet into the fridge for 30 minutes for the cake balls to get a bit hard.

For the lemon coating

1.- Place your lemon candy coating into a ceramic cup or blow. Do not use plastic. Place it into the microwave and heat on medium (50%-60% power) for 30 seconds, then stir and keep heating for 30 more seconds. Keep doing that until the ones of top are melting and hotter. Grab a spoon and mix well until smooth. If you think it is too thick to coat, add a tiny bit of vegetable oil (not olive oil) and stir, it should be smooth and a bit runny, so it is easy to dip.

2.- Place each cake ball on a fork and use a spoon to pour the candy melts over the cake ball. Tap against the side of the bowl to remove excess of the coating.

3.- Place each ball on a parchment or lined sheet pan. Top with sprinkles.

4.- Repeat with remaining cake balls and coating. Store in the refrigerator until ready to eat specially if you live in a warm/humid area.

Enjoy! Let me know if you make these.