Ingredients
For the batter:
1 box (18.25 ounces) lemon cake mix
1 box (3.4 ounces) instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
For the glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
Zest of 1 lemon
3-4 tablespoons water
Directions
Preheat your oven to 350°F (175°C). Grease miniature muffin tins or use paper liners.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, and vegetable oil. Mix until well combined and smooth.
Scoop the batter into the prepared miniature muffin tins, filling each cup about 3/4 full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a blossom comes out clean.
While the lemon blossoms are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, fresh lemon juice, lemon zest, and water until smooth and slightly runny.
Once the lemon blossoms are baked, remove them from the oven and allow them to cool for a few minutes in the muffin tins.
Take the blossoms out of the tins and dip each one into the glaze, ensuring they’re evenly coated. Place them on a wire rack set over a baking sheet to catch any excess glaze.
Let the glaze set and the lemon blossoms cool completely before serving.
Enjoy these tangy and sweet Lemon Blossoms!
ENJOY!
