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Lemon Curd Cake Truffles

This lemon curd truffle recipe is a fantastic no waste cake hack needing just 4 ingredients, and coming together in 15 minutes of active prep time.

quick lemon curd cake truffles recipe

These cake truffles are the perfect solution for less than perfect bits of cake. Crumble cake offcuts, overcooked or stale cake into a bowl, add lemon juice and shop bought lemon curd  and turn them into the most deliciously gooey cake bites. 

This 4 ingredient, no bake recipe, is kid friendly and ready in under 20 minutes.

quick lemon curd cake truffles recipe

This recipe is a “no recipe” recipe as everyone’s cake will vary slightly with some being dryer than others, plain, and some having icing on them. This recipe works perfectly with most yellow, and vanilla cakes. For chocolate-based cake truffles, watch out for our upcoming Halloween recipe! For a different take on this recipe, try these filled with our divine lime and rose curd.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

quick lemon curd cake truffles recipe
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Lemon Curd Cake Truffles


  • Author: Jess Bunn
  • Total Time: 15 Minutes

Description

Lemon curd is widely available in shops, but it’s also super simple to make with a few ingredients in just 15 minutes in the microwave. Click here for our Lime and Rose Curd recipe, and sub the lime and rose for lemon juice.


Ingredients

Units

Cake Ingredients

  • 2 cups (roughly) cake bits*
  • 1 Tbsp fresh lemon juice**
  • 24 Tbsp lemon Curd
  • 90g white chocolate

Toothpicks

  • A potato/apple/ florists oasis/clay (something to stick your tooth picks into)
  • *Use any white cake or flavoured muffin, like poppyseed, blueberry or vanilla for this recipe.
  • **Replace the lemon juice for orange juice or milk spiked with vanilla. Get creative!

Instructions

  1. Add your cake crumbs into a bowl (if you have cake with icing add the icing bits in too!). Add in your lemon juice, then add your lemon curd in increments until the crumbs are moist enough to come together into a cakey dough.
  2. Roll your cake dough into balls. I weighed mine into 30g portions which were perfect. Pop the balls into the freezer to set for 1 hour. This will make them easy to coat in chocolate.
  3. Once ready to coat, melt your white chocolate in a ceramic bowl in the microwave, stirring every 15 seconds until no lumps of chocolate remain.
  4. To keep the chocolate warm and runny while I work, I like to place the chocolate bowl into a larger bowl of hot water. Be super careful to ensure no water gets into the chocolate, or it will seize.
  5. Take a toothpick and skewer one of the cake balls. Dip it into the chocolate to evenly coat, shake off the excess chocolate, then pop the other end of the toothpick into some clay (or any of the items suggested above) to allow the cake truffle to set. Repeat with the remaining truffles.
  6. If you have a little white chocolate left over after coating your cake truffles, you can color this with a tiny amount of lemon yellow gel food colouring or powder. Once coloured to your preference thinly drizzle it over your set truffles, using a teaspoon.
  7. Your truffles are now ready to eat, they can be served immediately, stored in the fridge for 5 days or in the freezer for 3 months. I love eating these straight from the freezer!
  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 102.3kcal
  • Sugar: 11.24g
  • Sodium: 75.92mg
  • Fat: 4.18g
  • Saturated Fat: 2.09g
  • Unsaturated Fat: 1.71g
  • Trans Fat: 0.23g
  • Carbohydrates: 15.41g
  • Fiber: 0.2g
  • Protein: 0.96g
  • Cholesterol: 7.31mg

Keywords: Lemon Curd Cake Truffles

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