Line a cookie sheet with wax paper or parchment paper.

Melt the butter in microwave on high for 45 – 60 seconds.

Mix lemon cake mix and butter in a medium size mixing bowl then mix in both the lemon juice and ¼ cup of sugar.

Continue to mix until dough begins to form.

Roll lemon truffle dough into 18-22 cake pop size balls, approximately 1 ½ inch balls.

Pour the remaining sugar in a shallow dish then roll each lemon truffle in the sugar until they are completely coated.

Place Lemon Truffles on prepared lined cookie sheet then chill them until they are set.

Before serving allow the Lemon Truffles to sit at room temperature for 15-20 minutes.