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
