Lemon Blossoms
Bright, zesty, and irresistibly sweet—Lemon Blossoms are the perfect bite-sized treat that bring sunshine to any dessert table.
Servings: 48 mini cakes
Calories: 120kcal
Equipment
- Mini Muffin Tins
- Mixing Bowl
Ingredients
Cake
- 1 package yellow cake mix (18 1/2 oz)
- 1 package instant lemon pudding mix (3 1/2 oz)
- 4 large eggs
- 3/4 cup vegetable oil
Glaze
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- 1 lemon zested
- 3 tablespoons vegetable oil
- 3 tablespoons water
Instructions
- Preheat oven to 350°F (175°C). Spray mini muffin tins with vegetable oil spray.
- In a mixing bowl, beat together cake mix, pudding mix, eggs, and vegetable oil for about 2 minutes until smooth.
- Fill muffin tins halfway with batter and bake for 12 minutes or until golden and springy.
- Turn out immediately onto a tea towel.
- To make glaze, sift powdered sugar and mix with lemon juice, zest, vegetable oil, and water until smooth.
- Dip each warm cake into the glaze or spoon glaze over them until fully coated.
- Place on wire racks with wax paper underneath and allow glaze to set for 1 hour.
Notes
Use fresh lemon juice for best flavor. Store in airtight containers at room temperature for 3 days or refrigerate up to 1 week. Freeze for longer storage.
Nutrition
Calories: 120kcal | Fat: 6g