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Lemon Blossoms Recipe

Lemon Blossoms Recipe

These delightful Lemon Blossoms are soft, moist mini lemon cakes coated in a sweet and tangy lemon glaze. Perfect for brunches, parties, holidays, or afternoon tea, they deliver bright citrus flavor in a bite-sized dessert that's easy to make and impossible to resist.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lemon Blossoms
  • 1 box yellow cake mix 15.25 oz
  • 1 package instant lemon pudding mix 3.4 oz
  • 4 large eggs
  • ¾ cup vegetable oil
  • ¾ cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • For the Lemon Glaze
  • 2 cups powdered sugar
  • ¼ cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon melted butter

Equipment

  • Mini muffin pan (24-cup)
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Cooling rack
  • Rubber spatula
  • Zester or grater
  • Wire whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a mini muffin pan thoroughly with non-stick spray.
  3. In a large bowl, combine cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and lemon zest.
  4. Beat until smooth and well combined.
  5. Fill each mini muffin cup about ¾ full.
  6. Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow the cakes to cool for 2–3 minutes.
  8. Meanwhile, prepare the glaze by whisking together powdered sugar, lemon juice, lemon zest, and melted butter until smooth.
  9. Carefully remove the warm cakes from the pan.
  10. Dip each cake into the glaze or spoon glaze generously over the tops.
  11. Place on a wire rack and allow the glaze to set before serving.

Notes

  • Use freshly squeezed lemon juice for the brightest flavor.
  • Avoid overbaking to keep the blossoms moist and tender.
  • For extra lemon flavor, increase the zest in both the batter and glaze.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze unglazed lemon blossoms for up to 3 months.
  • Add blueberries, raspberries, or poppy seeds for a delicious variation.
  • Allow the glaze to fully set before stacking or storing the blossoms.
Lemon Blossoms Recipe
Nutrition Information (per serving, estimated):
Calories: 100 kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.4mg
Nutrition values are estimates and may vary depending on ingredient brands, portion sizes, and preparation methods. 🍋🧁