Lemon Blossoms

Bursting with lemon flavor, these quick and easy Lemon Blossoms are always a favorite for parties, bake sales, and after-school treats. These are a lemon lover’s must-try mini lemon glazed cake, perfect for baby showers, weddings, cookouts, and parties.

Bring a taste of spring to your kitchen with these delicious homemade lemon blossom mini cakes. This step-by-step recipe guide will have you creating these adorable treats in no time.

The hands-on time for this recipe is less than twenty minutes, with just seven ingredients, including the glaze. If you like this lemon recipe, try lemon blueberry bread, lemon pound cake, strawberry lemonade, and lemon poppy seed cake.

Ingredients Needed

• Cake mix: yellow cake mix (any brand will work)
• Lemon pudding: must be instant lemon pudding
• Eggs: large ones
• Vegetable oil: canola oil can be substituted
• Powdered sugar: for the glaze
• Lemons: for fresh lemon juice and lemon zest

How to make Lemon Blossoms

Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter. Combine cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld electric mixer or stand mixer, beat on medium speed for 2 minutes. Fill the mini muffin holes with a small amount of batter. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes. Then, carefully remove the muffins from the pan.

In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice with a spoon. Add more lemon juice slowly until you have a smooth, workable glaze. It should be a consistency that makes it easy to dunk the top of the blossoms. Stir in the lemon zest. Dip the warm blossoms into the glaze and place them on a cooling rack.

Preparation Tips and Storage

• Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
• You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
• Fill the muffin holes only half full using a teaspoon.
• Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
• Do not overbake. Bake for 10-12 minutes or just until set.
• The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
• Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.

How to Freeze Them

Once dunked in the glaze and thoroughly cooled, add the mini cakes bake to the mini muffin pan and place the pan in the freeze on a level surface. This technique is known as flash freezing. Once fully frozen, transfer to a zipper freezer or freezer-safe container and freeze for up to 3 months. Thaw in the fridge or on the counter.

More Lemon Recipes

Lemon Curd Cheesecake Bars

Lemon Poppy Seed Muffins

Blueberry Lemon Bread

Lemon Zucchini Bread

Lemon Pound Cake

Lemon Curd

Lemon Blossoms

Fun and easy Lemon Blossoms are mini lemon cakes baked in a mini muffin tin and topped with a three-ingredient lemon glaze.

5 from 9 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Servings: 60 servings

Calories: 84kcal

Author: Beth Pierce

Ingredients

Lemon Mini Cakes

• 1 box yellow cake mix
• 1 3.5 ounce box instant lemon pudding mix
• 4 large eggs room temperature
• ¾ cup vegetable oil

Lemon Glaze

• 3 cups powdered sugar
• 4-6 tablespoons lemon juice
• 1 lemon zested

Instructions

• Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter.
• 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.
• 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.
• Let the muffins cool in the pan for 5 minutes. Then carefully remove the muffins from the pan.
• 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.
• Dip the warm blossoms into the glaze and place them on a wire rack to cool.

Notes

• Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
• You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
• Fill the muffin holes only half full using a teaspoon.
• Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
• Do not overbake. Bake for 10-12 minutes or just until set.
• The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
• Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg

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