- 1 package lemon cake mix, preferably Krusteaz Meyer Lemon Pound Cake Mix
- 3/4 Cups water
- 10 Tablespoons butter, melted
- 1 pouch lemon glaze mix, enclosed
- 1/2 Cup sifted powdered sugar
- 3 –4 tablespoon water
- 1/4 Teaspoon vanilla
- White dipping chocolate
- Gold and white sprinkles
Preheat oven to 350 degrees F. Lightly grease 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
In a large bowl, stir together cake mix, water and butter until well blended. Spoon batter into prepared pan.
Bake 44–46 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Whisk glaze ingredients together and set aside.
Crumble baked cake into a large bowl until cake is fine crumbs. Add glaze and stir until combined.
Measure 1 heaping tablespoon cake mixture and press together to roll into balls. Set on a parchment lined cookie sheet. Place cake balls in the freezer for at least 1 hour.
Melt white dipping chocolate in the microwave. Dip each ball to coat and place on parchment lined pan. Dust each cake ball with gold and white sprinkles.