Embark on a journey of citrusy indulgence with our Lemon Blossoms – miniature lemon cakes that bloom with vibrant flavors. Baked in a mini muffin tin and adorned with a three-ingredient lemon glaze, these delightful treats are a testament to the beauty of simplicity in baking. Join us in creating moments of joy with this fun and easy recipe that turns ordinary ingredients into extraordinary Lemon Blossoms.
- 1 box yellow cake mix
- 1 (3.5 ounce) box instant lemon pudding mix
- 4 large eggs (at room temperature)
- ¾ cup vegetable oil
- 3 cups powdered sugar
- 4–6 tablespoons lemon juice
- Zest of 1 lemon
- Preheat the oven to 350 degrees. Grease a mini muffin pan with nonstick cooking spray, shortening, or butter.
- In a large bowl, combine the yellow cake mix, instant lemon pudding, eggs, and vegetable oil. Using a handheld or stand mixer, beat on medium speed for 2 minutes until well combined.
- Fill the mini muffin holes halfway with the batter mixture. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then carefully remove them.
- In a medium bowl, mix powdered sugar with 2-3 tablespoons of lemon juice. Slowly add more lemon juice until you achieve a smooth, workable glaze. Stir in the lemon zest.
- Dip the warm Lemon Blossoms into the glaze and place them on a wire rack to cool.
As the Lemon Blossoms cool, their enticing aroma fills the air, inviting you to savor the perfect harmony of sweet and citrusy notes. These mini lemon cakes, adorned with a luscious glaze, are more than a dessert – they are a celebration of the simple pleasures in life. Share these Lemon Blossoms with loved ones and relish in the joy of creating a delightful masterpiece from your own kitchen.
Source of the picture : small town woman