3 Ingredient Lemon Cake Balls

3 Ingredient Lemon Cake Balls are a sweet and tart no-bake summer treat that's packed with lemon flavor!!

I believe summertime calls for everything lemon, don't you? These Lemon Cake Balls are the perfect no-bake summer treat that only needs 3 ingredients! Made with boxed cake mix, cream cheese, and surrounded by a crispy white chocolate coating topped with bright yellow sprinkles, these sweet and tart cake balls are going to be a hit with the whole family. This is such an easy recipe to make, and the kids will love to help put them together!

These Lemon Cake Balls only require 3 simple ingredients: cake mix, cream cheese, and white melting wafers! Of course, you will also need yellow nonpareil sprinkles to top them off. The cake balls are so easy to make that even the kids can help!

Because this is a no-bake recipe, you will be using the raw cake mix. If you are concerned about raw flour, pour the cake mix powder onto a baking sheet lined with a silicone baking mat or a sheet of parchment paper and bake for 5 minutes before mixing it with the cream cheese.

If you don't want to deal with the raw cake mix here's an alternative option: Prepare the boxed cake mix and bake according to package directions. Allow the cake to cool completely. Crumble the cake into crumbs using your hands or a fork.

To make the delectable cake ball dough, combine cream cheese and the cake mix (using powdered cake mix or baked cake crumbs) in a medium mixing bowl using a hand mixer or stand mixer. The dough should be smooth and soft. If you want to add in extra lemon flavor, add a teaspoon of lemon juice to the mix.

Use a medium cookie scoop to create evenly-sized cake balls. Roll the balls in the palms of your hands and smooth them out. Place them on a baking sheet lined with a silicone baking mat or a sheet of parchment paper.

Chill the lemony balls of dough in the refrigerator for at least 2 hours. This chilling step is VERY important! Not only will it help the balls to hold their shape, but the dough is less likely to crumble apart and fall into the melting wafers when dipping, creating a clumpy coating.

Melt the white melting wafers in the microwave or a double boiler until smooth. Place the lemon balls, one at a time, onto a fork and dip it into the melted wafers until completely coated. Place the ball back onto the baking sheet.

Place any remaining melting wafers into a small piping bag or ziplock bag and snip the corner off. Drizzle the melted wafers over the top of the cake balls. While the drizzle is still soft, immediately top with yellow nonpareil sprinkles.

Let the cake ball coating set completely before serving. To make the process quicker, just pop them into the refrigerator for about 10 minutes.

Lemon Cake Balls

Servings: 24 cake balls
Prep Time: 1 hour

Cool Time: 2 hours

Ingredients:

• 8 oz cream cheese, softened (room temperature)
• 15.25 oz box lemon cake mix
• 10 oz vanilla melting wafers
• Yellow nonpareil sprinkles

Directions:

1. Line a baking sheet with a silicone baking mat or a sheet of parchment paper and preheat the oven to 350°F.
2. Spread the cake mix powder onto the prepared baking sheet and bake for 5 minutes. This will heat the raw flour in the mix to remove any bacteria. Remove the baking sheet from the oven and allow it to cool completely.
3. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
4. Add the cooled cake mix powder to the cream cheese and beat until combined and has a soft, dough-like consistency.
5. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. 
6. Use a medium cookie scoop and gently roll and form the dough into balls with your hands.
7. Place the cake ball back onto the lined baking sheet and refrigerate for 2 hours. This chill time will help the cake balls keep their shape and hold together for dipping.
8. Melt the melting wafers in the microwave in 30-second intervals. Stir well after each interval until completely melted and smooth.
9. Place one cake ball onto a fork and dip it into the melted wafers. Remove any excess coating by gently tapping it on the edge, and place it onto the baking sheet.
10. Pour any excess melted wafers into a piping bag or ziploc bag and cut the corner. Drizzle the cake balls.
11. Immediately top the drizzled cake balls with yellow nonpareil sprinkles.
12. Allow the cake balls to set completely before serving. To speed up the process, place them in the refrigerator for at least 10 minutes.
13. Keep the lemon cake balls refrigerated until ready to serve.

Tips: 

• Storage: Refrigerate cake balls in an airtight container, lined with a paper towel, for up to one week.
  If cake balls are left at room temperature, the dough can expand, making the coating crack.
• Freeze: Once the coating has set, cake balls can be frozen in a large zipped-top freezer bag for up to 6 weeks. Thaw them overnight in the refrigerator before eating. 
• Variations:
  1. Change up the cake pop flavor using a different cake mix.
  2. Add freeze-dried berries to the cake ball mixture.
  3. Replace the vanilla melting wafers with almond bark.

Not only are these Lemon Cake Balls delectable, but they are a simple and sweet treat to share all summer long! If you decide to give this recipe a try, I'd love to hear all about it. Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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