Categories: Desserts
Ingredients
- 1 box yellow cake mix
- 1 (3.5 ounce) box instant lemon pudding mix
- 4 large eggs room temperature
- 3/4 cup vegetable oil
- LEMON GLAZE
- 3 cups powdered sugar
- 4–6 tablespoons lemon juice
- 1 lemon zested
Directions
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Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter.
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Add the yellow cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld mixer or stand mixer, beat on medium speed for 2 minutes.
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Fill the mini muffin holes halfway full with the batter mixture. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
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Let the muffins cool in the pan for 5 minutes. Then carefully remove the muffins from the pan.
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In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice. Add more lemon juice slowly until you have a smooth workable glaze. Stir in the lemon zest.
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Dip the warm blossoms into the glaze and place them on a wire rack to cool.
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Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
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You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
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Fill the muffin holes only half full using a teaspoon.
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Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
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Do not overbake. Bake for 10-12 minutes or just until set.
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The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
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Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months.