Lemon blossoms are miniature lemon cakes dipped in a delicious lemon icing. A tasty little bite that are perfect to serve at a party, holiday, brunch, and more. I personally love serving these with a cup of tea or coffee for a wonderful treat.

 

I am a huge fan of everything lemon! The bright, tangy flavor adds a burst of sunshine to many different recipes, but it especially shines in desserts.

This lemon blossom recipe is a favorite of mine and is one that reminds me of baking at home in the Summer with my mom. It’s a super simple recipe that starts with a cake mix and ends with an amazing fresh lemon glaze.

If you have a box of lemon cake mix you can also make these lemon cookies, lemon bundt cake, and apricot nectar cake.

How to make lemon blossoms

You can make these mini lemon cakes with just a few ingredients. You will need:

• Lemon cake mix – You can substitute with yellow cake mix.
• Lemon pudding mix – Make sure to get the instant pudding mix.
• Eggs – 4 eggs
• Vegetable oil
• Water
• Powdered sugar – Sometimes also called confectioners sugar.
• Vanilla – Vanilla extract adds warm, sweet flavor to the icing.
• Lemon juice – Fresh lemon juice is best.
• Milk – Use your favorite milk. You can also substitute with water.

Be sure to scroll to the bottom for the full, printable recipe and instructional video.

Step one: Cake – Put the cake mix, pudding mix, vegetable oil, water, and eggs in a mixing bowl. Mix for about 2 minutes.

Step two: Spray mini muffin tin with non-stick cooking spray. Fill each cup 1/2 way with the batter. Bake at 350 degrees for 8-10 minutes.

Step three: Icing – While the lemon blossoms are baking make the lemon icing. Whisk together powdered sugar, milk, lemon juice, and vanilla.

Step four: Remove the lemon blossoms from the oven. Carefully remove them from the tin. Dip the top of each blossom into the icing and then place on a wire rack to cool.

Heather’s recipe tips

• Make sure to spray the mini muffin tins with non-stick cooking spray so that they will release from the pan.
• Don’t put too much batter in each tin. Filling the tin half way will give you the appropriate size lemon blossom.
• I find using a toothpick helps to remove them from the tin.
• For and extra zip of lemon, try topping the lemon blossoms with lemon zest after you dip them in the icing.
• Once the lemon blossoms are glazed, they will need about an hour to set up.

How to store lemon blossoms

Store: These can be kept at room temperature in an airtight container for about 1 week.

Freeze: To freeze, place them on a cookie sheet in the freezer for about 1 hour. They can then be put into a freezer safe bag and kept in the freezer for up to 3 months.

Variations

If you are feeling adventurous, you can swap out the lemon cake mix with yellow cake mix and substitute the lemon juice with orange juice.

More easy cake mix recipes

• Kentucky Butter Cake Cookies
• Pineapple Angel Food Cake
• Strawberry Cake Mix Cookies