Lemon Blossoms

Treat yourself to some sunshine with this easy Paula Deen's Lemon Blossoms recipe. Enjoy the light and fluffy cake with a bright citrus glaze and the perfect combination of sweet and tart flavors. Get baking today for a delicious summertime treat!

4.80 from 10 votes

Print Pin

Course: Dessert

Cuisine: American

Servings:

Calories: 124kcal

Author: Jennifer Smith

Prep Time 10

Cook Time 16

Total Time 26

Ingredients

▢ 15 oz box yellow cake mix
▢ 3.4 oz box instant lemon pudding mix
▢ 4 large eggs
▢ ¾ cup vegetable oil

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

Place wax paper underneath the wire racks to catch any drips.

If you have glaze leftover, simply drizzle it over the mini cakes.

A white cake mix can be substituted for the yellow cake mix.

Adapted from Paula Deen's Lemon Blossoms recipe.

Equipment

Nutrition Facts

Did You Make This Recipe? ⭐ Leave a comment and rating below — it helps other readers!
👩‍🍳 Did you make any changes or substitutions?
I'd love to hear how it turned out in your kitchen.
📌 Save this recipe so you can make it again.
📧 Want more easy family dinners like this in your inbox?

Join my free Dinner Idea Box newsletter for simple family dinners every week.