Lemon Creme Cake Balls

Welcome Spring with our Lemon Crème Cake Balls

It’s almost officially spring! That means it’s time to get out your favorite recipes featuring all those tasty spring flavors. Just like the season, our Lemon Crème Cake Balls are fresh and bright. Perfectly simple and undeniably refreshing, they are the treat you need to say goodbye to the cold and gloomy days of winter.

Make Your Own Lemon Crème Cake Balls

Ingredients:
  • 1 Lemon Crème Dutch Apron® Bakery Cake Roll
  • 1 packet of white candy melts
  • Yellow sugar sprinkles
Instructions:
  1. Place the Lemon Crème Cake Roll in a large mixing bowl.
  2. Take a potato masher and break up the cake roll until the frosting and cake are well mixed. Use a spoon or your hands to finish combining if necessary.

Lemon Creme Cake Balls - mashed up cake and icing in bowl

  1. Scoop the cake mixture into uniform balls.

Lemon Creme Cake Balls - formed balls from mixture

  1. Freeze the balls for one hour.
  2. Once chilled, remove the balls and roll each one in the palm of your hand to create a nice, smooth surface.
  3. Prepare the candy melts, following the instructions on the packaging.
  4. Dip each ball in the candy to coat and place on wax paper.
  5. Top with yellow sugar sprinkles.
  6. Let your finished cake balls cool and set before serving.

Final Lemon Creme Cake Balls - iced and one cut open showing inside

Treat your friends and family to the sweet taste of Dutch Apron Bakery’s Lemon Crème Cake Balls today. It’s an indulgent dessert that is sure to tickle your taste buds.

Sweeten Life’s Special Moments!
Did you give this a try? We want to see! Tag @dutch.apron on Instagram or @dutchapron on Facebook.

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Homemade Pistachio Cream Recipe

Ingredients
  • 1 1/4 c. raw, unsalted pistachios, shelled
  • 3 tbsp. unsalted butter
  • 3/4 c. whole milk or cream, divided
  • 4 oz. high-quality white chocolate, chopped
  • 2 tbsp. powdered sugar
  • 1/4 tsp. kosher salt
Instructions
  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and transfer to a clean kitchen towel.
  2. Rub pistachios in the towel to remove the skins. Discard the skins and let the pistachios dry completely.
  3. Melt butter with 1/4 c. milk until hot. Add white chocolate and stir until fully melted.
  4. Add pistachios to a blender with powdered sugar and salt. Pour in the melted chocolate mixture.
  5. Blend until a paste forms. Slowly add remaining milk, a few tablespoons at a time, until smooth and creamy.
  6. Blend on high for 30-60 seconds, scraping sides as needed.
  7. Refrigerate in an airtight container for up to 2 weeks.

Homemade Whipped Topping Recipe

Ingredients
  • 1 c. heavy whipping cream
  • 3 tbsp. sugar
  • 1 tsp. vanilla extract
Instructions
  1. Whip heavy cream, sugar, and vanilla with a hand mixer or stand mixer on medium speed until soft peaks form, about 3-4 minutes.