Description
Glazed Lemon Blossoms are mini lemon-infused cakes topped with a tangy-sweet glaze, offering a burst of bright citrus flavor in every bite. Moist, tender, and perfect for sharing, they’re ideal for any festive occasion or afternoon treat.
Ingredients
- For the lemon blossoms:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- 4 large eggs
- 3/4 cup vegetable oil
- For the lemon glaze:
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1–2 tablespoons water (as needed)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
- In a large mixing bowl, combine yellow cake mix, lemon pudding mix, eggs, and vegetable oil. Mix until smooth and well combined.
- Spoon the batter into the prepared mini muffin pan, filling each cup about two-thirds full.
- Bake for 10–12 minutes, or until the tops spring back when lightly pressed. Do not overbake.
- Let the lemon blossoms cool in the pan for 5 minutes, then transfer to a wire rack.
- In a medium bowl, whisk together powdered sugar, lemon juice, and 1 tablespoon of water. Add more water as needed for desired consistency. Stir in lemon zest if using.
- While the cakes are still warm, dip the tops into the glaze or spoon glaze over each blossom.
- Place on a wire rack and allow the glaze to set before serving.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Glaze the blossoms while warm for maximum absorption and shine.
- Mini muffin pans yield the perfect bite-sized portions, but full-size can be used with adjusted bake time.
- To make ahead, store in an airtight container and glaze before serving if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini blossom
- Calories: 90
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
