Creamy, zesty, and irresistibly tender, Lemon Blossoms are tiny lemon-glazed cakes that brighten any afternoon tea or potluck table. These miniature treats pack a punch of citrus flavor inside a soft, cake-like crumb and finish with a glossy lemon glaze that soaks into every nook. Fun fact: these little cakes became a favorite in many family recipe boxes because they mash up boxed convenience with homemade charm — perfect for busy bakers who still want that from-scratch feeling. If you love quick, crowd-pleasing desserts, check out this Lemon Blossoms recipe for an instant classic homeowners and home bakers adore. Simple, fast, and family-friendly, these are a delightful twist on the more familiar lemon bar.
What is Lemon Blossoms?
What’s in a name — and why do these tiny cakes deserve such a flowery title? Lemon Blossoms are named for their sunny lemon taste and delicate, blossom-like appearance once glazed. Could a mini cupcake ever smell so bright it feels like spring in a pan? Perhaps. They’re playful, portable, and just a bit nostalgic — the kind of treat that makes you grin before you take a bite. Some say “the way to a man’s heart is through his stomach,” and these melt-in-your-mouth blossoms might just prove that point for everyone at the table. Give them a try and see if they don’t bloom into your go-to lemon dessert.
Why You’ll Love This:
- Bright lemon flavor: The instant lemon pudding and fresh lemon juice/zest create a vivid, citrusy bite that wakes up the palate.
- Budget-friendly and fast: Using a cake mix and instant pudding keeps costs low and prep time short — ideal when you want something special without a long grocery list.
- Easy to share and customize: Mini size makes them perfect for parties, lunches, or gifting. Add sprinkles, poppy seeds, or a dusting of extra zest for variety.
Compared to a denser lemon loaf or classic lemon bars, Lemon Blossoms are lighter, quicker, and more portable — a great way to enjoy lemony goodness without the fuss. Ready to bake? Let’s get started.
How to Make:
Quick Overview
This recipe is easy because it starts with a ready-made cake mix and instant pudding, which streamline the batter. Expect a tender, moist texture with a glossy, sweet-tart glaze that soaks in beautifully. Prep time is short and baking is fast, so you’ll have fresh, warm Lemon Blossoms in about 30 minutes from start to finish, plus time to set the glaze.
Approximate times:
- Preparation: 10 minutes
- Baking: 12 minutes
- Glaze setting: 1 hour
- Total time: about 1 hour 25 minutes (mostly hands-off for glazing)
Ingredients
- 1 (18 1/2 oz) package yellow cake mix
- 1 (3 1/2 oz) package instant lemon pudding mix
- 4 large eggs, room temperature
- 3/4 cup vegetable oil, room temperature
- 4 cups confectioners’ sugar, sifted
- 1/3 cup fresh lemon juice (about 2 lemons), strained for pulp
- 1 lemon, zested (finely grated)
- 3 tablespoons vegetable oil for glaze
- 3 tablespoons water for glaze
Directions
- Preheat oven to 350°F (175°C). Spray miniature muffin tins with vegetable oil spray or lightly grease each cup to prevent sticking.
- In a mixing bowl, combine the yellow cake mix and instant lemon pudding mix. Add the 4 large eggs and 3/4 cup vegetable oil. Use an electric mixer on medium speed and beat for about 2 minutes, until the batter is smooth and well combined. Scrape down the sides once so everything mixes evenly.
- Spoon or pipe the batter into the prepared mini muffin tins, filling each cup about halfway. This gives them room to rise without spilling over.
- Bake for 12 minutes, or until the tops are lightly golden and spring back when gently pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs. Remove from oven and immediately turn the mini cakes out onto a clean tea towel so the bottoms cool slightly.
- To make the glaze, sift 4 cups confectioners’ sugar into a bowl to remove lumps. Add 1/3 cup fresh lemon juice, the lemon zest, 3 tablespoons vegetable oil, and 3 tablespoons water. Stir until smooth and glossy; adjust with a little more water for thinner glaze or more sugar for thicker glaze.
- While cupcakes are still warm, dip each one into the glaze using your fingers or spoon the glaze over each one. Rotate the cake to coat it completely and let excess drip back into the bowl. The glaze soaks in when the cakes are warm, creating a shiny exterior.
- Place the glazed mini cakes on wire racks with wax paper underneath to catch drips. Allow the glaze to set for about 1 hour before transferring to an airtight container with tight-fitting lids.
What to Serve With:
- Fresh berries or a mixed fruit salad to complement the tart lemon glaze.
- A dollop of lightly sweetened whipped cream or mascarpone for extra richness.
- Hot or iced tea, Earl Grey, or a bright lemony iced tea to echo the citrus notes.
- For a brunch spread, serve alongside yogurt parfaits and savory quiches for balance.
Top Tips for Perfecting:
- Use room-temperature eggs and oil to help the batter come together more smoothly.
- Don’t overmix once you add the eggs; beat just until combined to keep the texture tender.
- If your glaze firms up while you’re dipping, whisk in a teaspoon of warm water to loosen it.
- Substitute part of the vegetable oil with melted butter for a richer flavor (replace up to half the oil).
- Avoid overbaking: mini cakes bake quickly — 12 minutes is usually perfect. Overbaking leads to dryness.
- Add a teaspoon of lemon extract to the glaze for an extra bright lemon punch if desired.
Storing and Reheating Tips:
- Room temperature: Store in an airtight container at room temperature for up to 2 days. Keep them in a single layer or with parchment between layers to avoid sticking.
- Refrigeration: Place in an airtight container and refrigerate for up to 5 days. Let them come to room temperature for 20–30 minutes before serving.
- Freezing: Freeze unglazed mini cakes in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator and glaze just before serving for best texture.
- Reheating: These are best enjoyed at room temperature. If you prefer them slightly warm, microwave one for 8–10 seconds on a low-power setting to avoid melting the glaze.
FAQs
Can I make these with a different cake mix flavor?
Yes. A white or lemon cake mix works best to keep the lemon flavor bright. Yellow can add a richer color and flavor, but avoid chocolate or heavily spiced mixes that will clash.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best bright flavor, but bottled lemon juice will work in a pinch. Use high-quality bottled juice and taste the glaze before glazing to adjust sweetness.
How do I make the glaze thicker or thinner?
For thicker glaze, add more confectioners’ sugar a little at a time. For a thinner glaze, add a teaspoon of water or lemon juice at a time until you reach the desired consistency.
Can I make these ahead of time for a party?
Yes — you can bake them a day ahead and store in an airtight container at room temperature, then glaze the day of for the best fresh finish. Alternatively, glaze them right away and allow the glaze to set; they still keep well for up to 2 days.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches. Make sure you have enough mini muffin tins or bake in multiple rounds so the cakes have space to rise properly.
Conclusion
These Lemon Blossoms are a cheerful, easy-to-make dessert that brings bright citrus flavor to any gathering without hours in the kitchen. They’re perfect for bakers who want big taste with minimal fuss — tender, glazed, and irresistibly shareable. If you’d like to compare notes with a classic variation or explore another source of inspiration, check out Lemon Blossoms – Diary of A Recipe Collector for an alternate take and serving ideas. Try them this weekend and watch how quickly they disappear — then share the recipe with someone you love.
Lemon Blossoms
Equipment
- Mixing Bowl
- Mini Muffin Tins
- Electric Mixer
Ingredients
Dry Ingredients
- 1 package yellow cake mix (18 1/2 oz)
- 1 package instant lemon pudding mix (3 1/2 oz)
Wet Ingredients
- 4 large eggs room temperature
- 3/4 cup vegetable oil room temperature
Glaze Ingredients
- 4 cups confectioners’ sugar sifted
- 1/3 cup fresh lemon juice (about 2 lemons), strained for pulp
- 1 lemon zest (finely grated)
- 3 tablespoons vegetable oil for glaze
- 3 tablespoons water for glaze
Instructions
- Preheat oven to 350°F (175°C). Spray miniature muffin tins with vegetable oil spray or lightly grease each cup to prevent sticking.
- In a mixing bowl, combine the yellow cake mix and instant lemon pudding mix. Add the 4 large eggs and 3/4 cup vegetable oil. Use an electric mixer on medium speed and beat for about 2 minutes, until the batter is smooth and well combined.
- Spoon or pipe the batter into the prepared mini muffin tins, filling each cup about halfway.
- Bake for 12 minutes, or until the tops are lightly golden and spring back when gently pressed. Remove from oven and immediately turn the mini cakes out onto a clean tea towel.
- To make the glaze, sift 4 cups confectioners’ sugar into a bowl. Add 1/3 cup fresh lemon juice, lemon zest, 3 tablespoons vegetable oil, and 3 tablespoons water. Stir until smooth and glossy.
- While cupcakes are still warm, dip each one into the glaze or spoon the glaze over each one. Let excess drip back into the bowl.
- Place the glazed mini cakes on wire racks with wax paper underneath to catch drips. Allow the glaze to set for about 1 hour before transferring to an airtight container.