Lemon Blossoms


1 package yellow cake mix

1, 3.5 oz package instant lemon pudding

4 eggs

¾ cup vegetable or canola oil


4 cups powdered sugar

⅓ cup fresh lemon juice

Grated lemon zest of one lemon

3 Tbs vegetable or canola oil

3 Tbs water


reheat oven to 350°. Coat a minuature muffin pan with non-stick cooking spray.In a large bowl combine cake mix, pudding mix, eggs and oil.

Blend with an electric mixer for two minutes.Spoon 1 Tbs of mixture into each muffin cup.

Bake for 12 minutes.Turn blossoms onto a towel when you remove the pan from the oven.To prepare glaze, sift powdered sugar in a medium bowl.

Add lemon juice, zest, oil and water, and mix until smooth.

Dip warm blossoms into glaze, coating as much as possible.Place blossoms on wire racks with waxed paper underneath, to catch drips. Let glaze set thoroughly before serving or storing in an airtight container.

You can also add small pieces of candied fruit right after glazing.


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