Description
These Lemon Blossoms are the perfect bite-sized treats for lemon lovers! Made with a moist yellow cake base and infused with fresh lemon glaze, they’re sweet, tangy, and irresistibly zesty. These mini lemon cakes make a great addition to any dessert table, brunch, or tea party, and are simple to make with just a few basic ingredients.
Who is This Recipe For?
This recipe is perfect for anyone who loves citrus desserts, especially lemon! It’s also great for those looking for a small, shareable dessert that’s easy to make and ideal for parties, potlucks, or gifting. If you enjoy desserts that are sweet with a hint of tartness, these Lemon Blossoms are for you.
Why It’s Great
- Quick & Easy: Uses a cake mix and pudding for convenience, making it simple to prepare even on a busy schedule.
- Perfectly Sized: These miniature treats are ideal for portion control and easy sharing.
- Packed with Flavor: Fresh lemon juice and zest give these little cakes a bright, refreshing taste that complements the sweet glaze.
- Customizable: Top with candied fruit for extra flair or adjust the glaze thickness to your liking.
Ingredients
For the Lemon Blossoms
- 1 package yellow cake mix
- 1 package (3.5 oz) instant lemon pudding mix
- 4 large eggs
- ¾ cup vegetable or canola oil
For the Lemon Glaze
- 4 cups powdered sugar, sifted
- ⅓ cup fresh lemon juice
- Zest of 1 lemon, finely grated
- 3 tbsp vegetable or canola oil
- 3 tbsp water
How To Make Lemon Blossoms
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a miniature muffin pan by coating it generously with non-stick cooking spray.
- Mix Ingredients: In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, and oil. Blend the mixture with an electric mixer on medium speed for about 2 minutes until smooth.
- Fill Muffin Cups: Spoon 1 tablespoon of batter into each cup of the prepared muffin pan.
- Bake: Bake the Lemon Blossoms for approximately 12 minutes, or until they spring back lightly when touched.
- Cool and Release: Carefully turn the Lemon Blossoms onto a clean kitchen towel once removed from the oven.
- Prepare the Glaze: In a medium bowl, whisk the powdered sugar, fresh lemon juice, lemon zest, oil, and water until smooth and well-combined.
- Dip in Glaze: Dip each warm Lemon Blossom into the glaze, covering as much surface as possible for a thorough coating.
- Set the Glaze: Place the glazed Lemon Blossoms on a wire rack with waxed paper underneath to catch any drips. Let the glaze set completely before serving or storing.
Optional: Add small pieces of candied fruit on top of each blossom right after glazing for a decorative touch.
Kitchen Equipment Needed
- Miniature muffin pan
- Non-stick cooking spray
- Large mixing bowl
- Electric mixer
- Measuring spoons and cups
- Wire rack
- Whisk
- Wax paper
Storage
- Refrigerator: Store Lemon Blossoms in an airtight container in the refrigerator for up to 5 days. The glaze will keep them moist and flavorful.
- Freezer: Freeze unglazed Lemon Blossoms in a freezer-safe container for up to 2 months. Thaw at room temperature and glaze just before serving.
FAQ
Can I make Lemon Blossoms gluten-free?
Yes, simply substitute a gluten-free cake mix and pudding mix for the original ingredients.
What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch, though fresh lemon juice and zest will provide the best flavor.
Can I make these in a regular muffin pan?
Yes, but the baking time may need to be increased slightly. Fill each cup with about 2 tablespoons of batter and bake until golden.
Conclusion
These Lemon Blossoms are the ultimate lemony treat! With their soft, moist texture and fresh lemon glaze, they bring a refreshing citrus flavor to any occasion. Perfect for sharing, these mini treats are easy to make, bursting with zest, and sure to impress. Enjoy these delightful bites of sunshine!
