Bake the lemon cake according to the package instructions, then let it cool completely on a wire rack. Once cooled, crumble the cake into a large mixing bowl until fine and uniform.
Add the lemon frosting to the cake crumbs and gently fold together until the mixture is well combined and holds together when pressed. This helps develop a sticky, moldable dough.
Use a small scoop or your hands to portion out the mixture into small, round balls—about one inch in diameter. Roll each into a smooth ball and place them on a lined baking sheet.
Chill the shaped balls in the refrigerator for about 30 minutes to firm up, making them easier to coat.
While chilling, melt the chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth and glossy.
Drop each chilled cake ball into the melted chocolate, using a fork to fully coat it. Gently tap off any excess and place back on the lined sheet.
Allow the coated cake balls to set at room temperature or refrigerate briefly until the chocolate hardens and becomes crisp.
Once the coating is firm, transfer the lemon cake balls to a serving dish or store them in an airtight container in the fridge. Serve chilled for the best texture.
