These bite-sized lemon blossoms are soft, moist, and bursting with zesty lemon flavor. Topped with a tangy lemon glaze, they’re perfect for spring gatherings, parties, or a delightful treat anytime!
Ingredients:
For the Mini Cakes:
- 1 box (15.25 oz) yellow cake mix
- 1 small box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
For the Lemon Glaze:
- 2 cups powdered sugar
- 1/3 cup fresh lemon juice
- 2 tbsp milk
- 1 tbsp lemon zest
Instructions:
- Preheat oven: Preheat to 350°F (175°C). Grease a mini muffin tin or use liners.
- Make the batter: In a large bowl, combine cake mix, pudding mix, eggs, and vegetable oil. Mix until smooth.
- Bake: Fill each mini muffin cup halfway with batter. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly, then remove from the pan.
- Prepare the glaze: In a medium bowl, whisk together powdered sugar, lemon juice, milk, and lemon zest until smooth.
- Glaze the cakes: Dip each mini cake into the glaze, covering completely. Place on a wire rack to set. Repeat for a thicker glaze if desired.
- Serve: Let the glaze set before serving. Store in an airtight container for up to 3 days.
Nutrition (Per Lemon Blossom):
- Calories: 90
- Carbohydrates: 15g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 1g
- Sugar: 12g
- Sodium: 90mg
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