Lemon Curd Cake Truffles

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

There will come a point in your life where you will have to face a dry unappealing cake. It might be a cake you forgot in the oven, past its prime birthday cake, offcuts, or a lemon poppyseed muffin you bought and forgot in your bag (the situation that inspired this recipe).

As a person who feels terrible about throwing food away, I am here to tell you it’s all going to be ok, and teach you about the best second life a dry cake can possibly wish for.

Don’t despair or throw those dry cakes out. Crumble them up, add lemon juice, a little shop-bought lemon curd, roll the doughy cake mix into balls, then cover them in white chocolate. Easy peasy.

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!


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.

Lemon Curd Cake Truffles


2 cups (roughly) cake crumbles

1 Tbsp Fresh Lemon Juice*

2-4 Tbsp Lemon Curd

90g White Chocolate


A potato/apple/ florists oasis/clay (something to stick your tooth picks into)

*replace the lemon juice for orange juice or milk spiked with vanilla. Get creative!



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. Once the crumbs are moist enough to come together into a ball, mix everything together well.

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.

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.

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.

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.


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/

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!

Happy Cooking x