LEMON BLOSSOMS

Bursting with lemon flavor, these quick and easy Lemon Blossoms are always a favorite for parties, bake sales, and after-school treats. These are a lemon lover’s must-try mini lemon glazed cake, perfect for baby showers, weddings, cookouts, and parties.

EASY AND DELICIOUS LEMON BLOSSOMS
Bring a taste of spring to your kitchen with these delicious homemade lemon blossom mini cakes. This step-by-step recipe guide will have you creating these adorable treats in no time. The hands-on time for this recipe is less than twenty minutes, with just seven ingredients, including the glaze. If you like this lemon recipe, try lemon blueberry bread, lemon pound cake, strawberry lemonade, and lemon poppy seed cake.

LEMON BLOSSOMS INGREDIENTS
For this recipe, you need a box of yellow cake mix, one box of instant lemon pudding, eggs, vegetable oil, powdered sugar, lemons, and fresh lemon juice.

HOW TO MAKE LEMON BLOSSOMS’

Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter. Combine cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld electric mixer or stand mixer, beat on medium speed for 2 minutes. Fill the mini muffin holes with a small amount of batter. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes. Then, carefully remove the muffins from the pan.

In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice with a spoon. Add more lemon juice slowly until you have a smooth, workable glaze. It should be a consistency that makes it easy to dunk the top of the blossoms. Stir in the lemon zest. Dip the warm blossoms into the glaze and place them on a cooling rack.

RECIPE TIPS

Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
Fill the muffin holes only half full using a teaspoon.
Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
Do not overbake. Bake for 10-12 minutes or just until set.
The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.

HOW TO FREEZE LEMON BLOSSOMS
Once dunked in the glaze and thoroughly cooled, add the mini cakes bake to the mini muffin pan and place the pan in the freeze on a level surface. This technique is known as flash freezing. Once fully frozen, transfer to a zipper freezer or freezer-safe container and freeze for up to 3 months. Thaw in the fridge or on the counter.