Short Description
These delightful bite-sized Lemon Blossoms are mini cakes made from yellow cake mix and instant lemon pudding, topped with a tangy lemon glaze for a bright, sweet treat that’s easy to make and hard to resist.
Why You’ll Love This Recipe
- Simple ingredients—just two boxed mixes plus pantry staples
- Rich lemon flavor in both cake and glaze
- Mini-sized treats that are perfect for parties or snacks
- Soft, moist texture with a glossy lemon glaze that sets beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box yellow cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- 4 large eggs
- ¾ cup vegetable oil
- 4 cups powdered sugar
- ⅓ cup fresh lemon juice
- 3 tablespoons water
- 1 tablespoon lemon zest (optional, for extra zing)
Directions
- Preheat the oven to 350 °F (175 °C) and lightly grease a mini muffin pan.
- In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix.
- Add the eggs and vegetable oil. Beat with an electric mixer until the batter is smooth, about 2 minutes.
- Fill each mini muffin cup about two‑thirds full with batter.
- Bake for 12–15 minutes, until the tops are lightly golden and a toothpick inserted into the centers comes out clean.
- While the blossoms bake, whisk together the powdered sugar, fresh lemon juice, water, and lemon zest (if using) to make the glaze. Add more water or lemon juice as needed to reach a dipping consistency.
- Remove the baked mini cakes and let them cool in the pan for about 5 minutes.
- Dip the top of each warm mini cake into the glaze, coating lightly.
- Place the glazed blossoms on a wire rack and allow the glaze to set for 10–15 minutes until firm.
- Serve immediately, or store as noted below.
Servings And Timing
- Servings: Makes approximately 24 mini lemon blossoms, depending on the size of your mini muffin pan
- Prep Time: ~10 minutes
- Cook Time: 12–15 minutes
- Glazing and Setting Time: ~10–15 minutes
- Total Time: About 35 minutes
Variations
- Add lemon zest into the batter to boost the citrus flavor
- Use a combination of lemon and orange zest for a citrus medley
- Substitute part of the vegetable oil with melted butter for richer flavor
- Try a sugar-free powdered sugar alternative and adjust glaze sweetness
- Add a drop of yellow food coloring to the glaze for brighter presentation
Storage/Reheating
- Store cooled glazed blossoms in an airtight container at room temperature for up to 2 days
- If storing longer, refrigerate in a sealed container for up to 4 days—let come to room temperature before serving for best texture
- These make-ahead treats can also be frozen: place in a single layer in a freezer-safe container; freeze for up to up to 1 month, then thaw at room temperature
- No reheating required—these are perfect as is once thawed or at room temperature
FAQs
1. Can I use a full-size muffin pan instead of mini?
Yes—you can use a standard muffin pan. Bake for about 15–18 minutes instead of 12–15 minutes.
2. Do I need to sift the powdered sugar for the glaze?
Yes—sifting helps ensure the glaze is smooth and lump‑free for a silky finish.
3. Can I skip the lemon zest?
Yes—the zest is optional and only needed for a more concentrated lemon flavor.
4. How can I make the glaze thicker or thinner?
For thicker glaze, add more powdered sugar; for thinner glaze, add a splash more lemon juice or water.
5. Is it okay to use bottled lemon juice?
Yes—just be sure it’s 100% lemon juice. Fresh squeezed adds the best flavor, but bottled works fine.
6. Can I make the batter ahead of time?
You can mix the dry ingredients ahead, but it’s best to add eggs and oil just before baking for proper texture.
7. Can I substitute lemon pudding mix with vanilla pudding?
You can—though the lemon flavor will be milder, and your blossoms will have a more neutral cake taste.
8. Can these be made gluten‑free?
Yes—use gluten‑free yellow cake mix and gluten‑free lemon pudding mix if available.
9. How do I prevent over‑browning?
Check at the earlier bake time mark (12 minutes) and remove once the tops are pale golden.
10. Can I garnish these for presentation?
Definitely—sprinkle extra lemon zest, edible flowers, or sanding sugar on top of the glaze while it’s still wet for a decorative touch.
Conclusion
Lemon Blossoms are an effortless and delicious mini treat, combining boxed mixes with a homemade lemon glaze for bright flavor and easy prep. Soft and tender with a shine of citrus sweetness, they’re perfect for parties, bake sales, or anytime you want a simple yet delightful citrus indulgence.
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Lemon Blossoms
- Total Time: 35 minutes
- Yield: 24 mini lemon blossoms
- Diet: Vegetarian
Description
These delightful bite-sized Lemon Blossoms are mini cakes made from yellow cake mix and instant lemon pudding, topped with a tangy lemon glaze for a bright, sweet treat that’s easy to make and hard to resist.
Ingredients
1 box yellow cake mix (15.25 oz)
1 box instant lemon pudding mix (3.4 oz)
4 large eggs
¾ cup vegetable oil
4 cups powdered sugar
⅓ cup fresh lemon juice
3 tablespoons water
1 tablespoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a large mixing bowl, combine yellow cake mix and instant lemon pudding mix.
- Add eggs and vegetable oil. Beat with an electric mixer until smooth, about 2 minutes.
- Fill each mini muffin cup about two-thirds full with batter.
- Bake for 12–15 minutes until tops are golden and a toothpick comes out clean.
- While baking, whisk powdered sugar, lemon juice, water, and optional zest for the glaze. Adjust consistency as needed.
- Cool baked cakes in the pan for 5 minutes.
- Dip the tops of the warm cakes into the glaze to coat.
- Place on a wire rack and let glaze set for 10–15 minutes.
- Serve immediately or store as directed.
Notes
- Use fresh lemon juice for best flavor, though bottled is acceptable.
- Add yellow food coloring to glaze for brighter presentation.
- Glaze sets best when blossoms are slightly warm.
- Sifting powdered sugar helps ensure a smooth glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blossom
- Calories: 140
- Sugar: 18g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
