Lemon Blossoms

Lemon Blossoms — small, buttery lemon cakes topped with a bright, tangy glaze. Light and sweet with a sunny citrus zip — perfect for porch sittin’, church socials, or sneakin’ an extra one or three. Simple to make, irresistibly addictive.

Lemon Blossoms

For the cakes:

1- 18-1/2 oz- lemon cake mix(*see note)

1- 3-1/2oz- instant lemon pudding mix 

4 large eggs

3/4- cup vegetable oil 

The zest of 2 lemons

1 tsp lemon paste (optional)

1/2 tsp vanilla extract 

For the glaze:

4- cups powdered sugar 

1/3- cup lemon juice

Zest of 2 lemons

3- TBSP vegetable oil 

3-TBSP water

Preheat oven to 350. Spray mini-muffin pan with non-stick spray.  Combine cake mix, pudding mix, eggs, oil, lemon zest, lemon paste and vanilla in a large bowl and mix well with an electric mixer until smooth, about 2 minutes.  Using a small scoop or tablespoon, fill each muffin tin about 1/2 full. Bake 12-14 minutes or until golden. Let cool a few minutes in the pan, then remove to a cooling rack to cool completely.  To make the glaze: in a large bowl, add powdered sugar, lemon juice and zest, oil and water.  Whisk together until smooth.  If it seems thick, add a tsp of lemon juice at a time, to thin it out.  Dip each cake into the glaze and roll it around to cover all the sides.  Hold the cake over the bowl and let some of glaze drip off, then place onto wire racks to set.  Store in airtight containers. Enjoy!

*The cake mix I used today was 15.25 oz.  The make the recipe accurate, I bought a 2nd mix, and weighed out the 3.25oz needed to make the 18-1/2 oz.