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 Blossoms
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
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Mary Seratt
What a nice, easy, and delicious recipe! They’re just right for a little bite with a cup of tea. I noticed that many of my favorite sweet recipes are chocolate based, so these are a terrific addition. They’ll make it to the regular rotation! Don’t be afraid of the very thick batter- it rises and bakes just fine!
Beth Pierce
Thanks, Mary! I am so glad that you enjoyed them!
auntie m
Do you think you could add poppy seeds to this recipe? What amount would you suggest to keep with correct consistency?
Beth Pierce
Yes I do think you could. I would add 2-3 tablespoons.
Linda
Just curious…. does this icing cool to a dry finish or remain wet? Wondering about stacking if not flash frozen. Thanks!
Mary Seratt
When I made them, the glaze dried very quickly, and they were easy to handle. Maybe put parchment paper between layers of stacked cakes for freeziing?
Mary Beth Shields
I made the blossoms with a lemon cake mix. I thought the batter was very thick so I put it in a pastry bag and piped it into the muffin pan. These were moist and so filled with lemon taste! Thanks for sharing another amazing recipe!!!!. 👏🏻❤️
Beth Pierce
The pleasure is all mine, Mary Beth. I am so glad that you liked the lemon blossoms.
passionate foodie
I am a big fan of baked lemon recipes. Can we use any cake mix for this recipe if yellow cake mix is not available?
Beth Pierce
Yes, you sure can!
Marysa
I love lemony desserts! This sounds so tasty and flavorful. It is nice to have something different from the regular sweets I make.
Jennifer Williams
Could you substitute lemon cake mix for the yellow. We love the lemon.
Beth Pierce
Yes you certainly can
Kat
The lemon taste of these blossoms is so delectable that I can’t resist them! This recipe is awesome!
Beth Pierce
Thanks, Kat! So glad that you like them!
Lasonia
These look amazing. And the recipe is so simple. This will be the next cooking project I do with my kiddo.
Tammy
Oh wow these are so easy to make! I can whip them up anytime. I had all the ingredients on hand. They were so yummy!
Chad
This looks so so good!!! I can’t wait to make your recipe, the lemon blossoms look delicious!!!
Catalina
Mmmm… the lemon flavor makes these blossoms irresistible! Thanks for the great recipe!
Kelly Anne
It’s half term holiday here, so I’m going to give this a try with my daughter on Friday. Yummy.
Carleen
These look fabulous! I am a huge lemon fan. I would be tempted to try making these with lemon cake mix too or would that be lemon overkill? lol!
Beth Pierce
No I think you could certainly do that.
Sandra
I love how quick and easy this is to make! Thanks so much for the recipe!
Samantha Donnelly
These are so delicious and easy. My family gobbled them up and wanted me to make another batch.