Paula Deen’s Lemon Blossoms Recipe (Easy Glazed Mini Lemon Cakes)
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Lemon Blossoms are one of those sunny little desserts that instantly brighten my day, and this easy version never fails me. These glazed mini lemon cakes are soft, sweet, and perfectly tart, and they disappear fast anytime I set them out.
I have made this Lemon Blossoms recipe more times than I can count, especially when I need a dependable dessert for spring and summer gatherings.
I love having a go-to lemon dessert that feels special but starts with simple ingredients.
If you love lemon treats like lemon pound cake, lemon icebox pie, or lemon cooler cookies, this recipe fits right in with those favorites.
Table of contents
Why I Love This Recipe
I love this Lemon Blossoms recipe because it delivers big flavor with very little effort.
Using cake mix keeps things easy, but the lemon glaze and fresh zest make these taste completely homemade.
They bake quickly, feed a crowd, and always get compliments, which is my favorite kind of recipe.
Another reason I come back to these is consistency.
I know exactly how they will turn out every time, which makes them perfect when I am baking for church events, showers, or potlucks.
Ingredients You Will Need
This recipe uses simple pantry staples that come together to create a soft lemon cake with a bright citrus glaze.
- Yellow cake mix
This forms the base of the lemon blossoms and keeps the recipe quick and foolproof. A white cake mix can be used if that is what I have on hand. - Instant lemon pudding mix
The pudding mix adds moisture and boosts the lemon flavor, helping the mini cakes stay soft and tender. - Eggs
Eggs provide structure and richness, giving the cakes their light and fluffy texture. - Vegetable oil
Oil keeps the cakes moist. I use vegetable oil because it has a neutral flavor, but another mild oil works as well. - Powdered sugar
This is the base of the lemon glaze and creates that signature sweet coating. - Fresh lemon juice
Fresh juice gives the glaze its bright, tangy flavor. Bottled juice works in a pinch, but fresh always tastes better to me. - Lemon zest
Zest adds intense lemon aroma and flavor without extra liquid, which really makes these pop. - Water
Water helps thin the glaze to the perfect dipping consistency.
How to Make Lemon Blossoms
These glazed mini lemon cakes come together quickly, which is one reason I make them so often.
Pro Tips for Perfect Lemon Blossoms
One tip that works every single time in my kitchen is using a cookie scoop for the batter.
It keeps the cakes uniform so they bake evenly and look professional.
I also place wax paper under the cooling racks before glazing.
This saves cleanup time and lets me focus on dipping without worrying about drips.
If the glaze starts to thicken while I work, I stir it gently and it comes right back together.
Serving Suggestions
These Lemon Blossoms are perfect served at room temperature with coffee or iced tea.
I love arranging them on a tiered dessert stand for baby showers or bridal showers.
They also work beautifully as part of a dessert spread alongside fresh fruit, shortbread cookies, or other mini desserts when I am feeding a crowd.
Recipe Variations
If I want a slightly lighter look, I substitute a white cake mix for the yellow cake mix.
The flavor is still delicious and the lemon glaze really shines.
For extra citrus punch, I sometimes add a little more lemon zest to the glaze.
When I want something a bit different, I drizzle leftover glaze over the tops instead of dipping for a more rustic finish.
Frequently Asked Questions
Yes. I often make them the day before an event. Once glazed and cooled, I store them in an airtight container at room temperature.
These mini lemon cakes keep well for several days when stored in a covered container. I place parchment paper between layers to prevent sticking.
I prefer freezing the unglazed cakes. Once thawed, I dip them in fresh glaze for the best texture and flavor.
Parchment liners make removal easy and keep the delicate cakes from sticking. This is especially helpful when glazing.
Lemon Blossoms
Ingredients
- 15 oz box yellow cake mix
- 3.4 oz box instant lemon pudding mix
- 4 large eggs
- ¾ cup vegetable oil
For the Glaze
- 4 cups powdered sugar
- ⅓ cup fresh lemon juice
- zest of 1 lemon
- 3 Tbsp vegetable oil
- 3 Tbsp water
Directions
- Preheat oven to 325 degrees F. Line two mini muffin pans with parchment paper liners.
- In a large mixing bowl using an electric mixer, combine cake mix, dry pudding mix, eggs, and vegetable oil for two minutes.
- Using a small cookie scoop, fill the parchment paper liners with a small amount of batter until the liner is halfway full.
- Bake for 15-17 minutes until the lemon blossoms reach the golden brown stage and a toothpick inserted into the center comes out clean, rotating the pans halfway through cooking.
- While the lemon blossoms are baking, make the lemon glaze by stirring together all the glaze ingredients in a large bowl until smooth.
- Remove the lemon blossoms from the parchment paper liners and dip each one into the glaze. Place onto wire racks to cool until they reach room temperature.
Notes
Equipment
Nutrition Facts
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Would like to add blueberries to batter
The flavor of the blossom is good. Consistency is sticky, so challenging removing parchment papers. They have a tendency to crumble as well. The glaze is very sweet. Do not dip the top, it’s too much. I drizzled some across top and it was plenty. Overall taste is good but presentation isn’t very neat.