Lemon Blossoms

Lemon Blossoms


  • 1 box of yellow cake mix (18.5)
  • 1 package lemon instant pudding (3.5 oz)
  • Zest of 1 lemon
  • 4 eggs
  • 3/4 C vegetable oil
    Glaze *
  • 4 C confectioner’s sugar
  • 1/3 C lemon juice
  • Zest of 1 lemon
  • 2 tbls vegetable oil
  • 2 tbls water


  1. Combine cake mix, pudding, zest, eggs and oil in mixer, and mix until combined, about 2 minutes
  2. Spray a mini-muffin tin with butter spray, and fill the wells half full with batter. This recipe makes 48 mini-muffins, and uses 2 pans
  3. Bake in a pre-heated 350F oven for 12-15 minutes
  4. Turn out immediately on a tea towel
  5. In the meantime, make the glaze, combining all glaze ingredients together
  6. Dip the blossoms, either by covering completely, or by dipping the tops (*double the glaze recipe if you want to completely cover all blossoms)
  7. Let glaze harden for an hour before putting away.
  8. Can store at room temperature.

Recipe and Photo: The Cookie Crumbles / CC BY-SA


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