Crumble the Cake: In a large mixing bowl, crumble the cooled lemon cake into fine crumbs using a fork or your hands. Ensure there are no large chunks.

Mix the Binder: Add the cream cheese frosting (or slightly cooled melted white chocolate) to the cake crumbs. Mix well with a fork or your hands until a cohesive, moldable dough forms.

Roll into Truffles: Roll the mixture into small, bite-sized balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper or wax paper.

Chill: Refrigerate the truffles for at least 30 minutes to 1 hour to firm up. This will make them easier to dip.

Melt the White Chocolate: While the truffles are chilling, melt the white chocolate in a microwave-safe bowl in short intervals, stirring in between, until smooth. If desired, stir in a drop or two of yellow food coloring for a vibrant coating. Alternatively, melt the chocolate using a double boiler.

Dip the Truffles: Dip each chilled truffle into the melted white chocolate, ensuring it's fully coated. Use a fork or dipping tool to lift them out and let any excess chocolate drip off.

Garnish (Optional): If desired, sprinkle the truffles with lemon zest, edible glitter, or colored sprinkles while the chocolate is still wet.

Set and Serve: Place the dipped truffles back on the lined baking sheet and let the chocolate set at room temperature or in the refrigerator for a faster set. Once set, they are ready to serve.