Lemon Blossoms

Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C). Coat a miniature muffin pan with non-stick cooking spray to prevent sticking and ensure easy removal.

Step 2: Make the Lemon Blossom Batter

• In a large mixing bowl, combine the yellow cake mix, lemon pudding mix, eggs, and oil. Blend with an electric mixer on medium speed for about 2 minutes, or until the mixture is smooth and fully combined.

Step 3: Fill the Muffin Cups

• Spoon approximately 1 tablespoon of the batter into each muffin cup, filling them about 2/3 of the way.

Step 4: Bake the Lemon Blossoms

• Place the pan in the preheated oven and bake for about 12 minutes, or until the blossoms are set and a toothpick inserted into the center comes out clean.

Step 5: Turn Out the Blossoms

• Remove the muffin pan from the oven. Carefully turn the blossoms onto a clean kitchen towel to cool slightly. They should release easily due to the non-stick spray.

Step 6: Prepare the Lemon Glaze

• In a medium bowl, sift the powdered sugar to remove any lumps. Add the fresh lemon juice, lemon zest, vegetable oil, and water, mixing until the glaze is smooth and well combined.

Step 7: Dip the Blossoms

• While the blossoms are still warm, dip each one into the glaze, coating as much of the surface as possible. The glaze will absorb into the blossoms, giving them a bright, lemony flavor and a beautiful, shiny finish.

Step 8: Set the Glaze

• Place the glazed blossoms on wire racks, with waxed paper underneath to catch any drips. Allow the glaze to set completely before serving or storing.

Storage Options: