Lemon Blossoms

5 from 1 vote

Creamy, zesty, and irresistibly tender, Lemon Blossoms are tiny lemon-glazed cakes that brighten any afternoon tea or potluck table.

Prep Time10

Cook Time12

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 150kcal

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.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unglazed mini cakes for up to 2 months.