Lemon Blossoms
Learn how to make this simple lemon blossom recipe. Lemon blossoms are tiny lemon cakes dipped in lemon glaze. A delicious and easy dessert.
Servings: 48
Ingredients
- 1 3.5 ounce lemon pudding mix
- 1 15.25 ounce box lemon cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup water
Lemon icing
- 3 cup powdered sugar
- 3 tablespoons lemon juice
- 5 tablespoons milk
Instructions
- Preheat your oven to 350 degrees F.
- Spray a mini muffin tin with non-stick cooking spray.
- Pour cake mix, pudding mix, vegetable oil, water, and eggs in a mixing bowl. Mix the batter for about 2 minutes.
- Fill each muffin cup 1/2 way full. (You might have batter left over and need to bake in 2 batches.) Bake for 15 minutes.
- In a bowl, whisk together powdered sugar, lemon juice, milk, and vanilla. You may need to add a little extra milk or lemon juice depending on the consistency you like.
- Remove the muffins from the tin and dip them into the icing while they are still warm. Place on a wire rack to or wax paper to cool. They will need about an hour to set up.
Video
Notes
- 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.
- Once the lemon blossoms are glazed, they will need about an hour to set up.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 9mg | Fiber: 0.003g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 4mg | Iron: 0.1mg