Description
Lemon Blossoms are bite-sized, zesty lemon-flavored cakes, topped with a sweet and tangy lemon glaze. They are light, fluffy, and perfect for any gathering or as a refreshing treat on warm days.
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
For the Glaze:
- 2 cups powdered sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Set to 350°F (175°C). Grease or line mini muffin tins.
- Prepare the batter: In a large mixing bowl, combine cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and lemon zest. Beat until well combined and smooth.
- Bake the cakes: Pour the batter into the mini muffin tins, filling them about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes: Let the Lemon Blossoms cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
- Make the glaze: In a medium bowl, whisk together powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
- Glaze the cakes: Dip each cooled Lemon Blossom into the glaze, allowing the excess to drip off. Place them back on the wire rack to set.
Notes
- For an extra pop of flavor, you can add a small amount of lemon extract to the batter.
- Be sure to let the Lemon Blossoms cool completely before glazing for the best result.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minute
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 18g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg