• Prep Time: 25 minutes
  • Cooking Time: 12 minutes
  • Serves: 4 dozen

Lemon Blossoms r1

  • Recipe Submitted by on

 Ingredients List

  • 1 box yellow cake mix
  • 1 3.5 oz instant lemon pudding mix
  • 4 large eggs
  • ¾ cup vegetable oil
  • Glaze:
  • 4 cups powdered sugar
  • ⅓ cup fresh lemon juice
  • zest of 1 lemon
  • 3 tbsp vegetable oil
  • 3 tbsp water


Preheat oven to 350 degrees.
Spray mini muffin tins.
With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
Using a spoon, drizzle more glaze over blossoms, if desired.
Let set for 1-2 hours. Store in airtight container.
This recipe works great if you want to make them a day ahead too!
Makes 4 dozen

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