These soft and zesty Lemon Blossoms are bite-sized mini lemon cakes packed with flavour and topped with a bright lemon glaze. Made using a simple cake mix and pudding mix, they’re quick to prepare, fun to bake, and even easier to eat. Whether you need a sweet treat for parties, tea time, or just a little snack, these sunshine-filled bites are sure to be a hit!
Ingredients for Lemon Blossoms
For the mini cakes:
- 1 box yellow or butter cake mix (just the dry mix)
- 1 (3.5 oz) box instant lemon pudding mix
- 4 large eggs (at room temperature)
- ¾ cup vegetable oil
- For the lemon glaze:
- 3 cups powdered sugar
- 4 to 6 tablespoons fresh lemon juice
- Zest of 1 lemon
How to Make Lemon Blossoms
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Spray a mini muffin tin with non-stick spray or lightly grease with butter or shortening.
Step 2: Mix the Batter
In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, and vegetable oil. Use a handheld or stand mixer to beat the mixture on medium speed for about 2 minutes, until smooth.
Step 3: Fill and Bake
Spoon the batter into the muffin pan, filling each cup only halfway full. Bake for 10–11 minutes, or until a toothpick comes out clean.
Step 4: Cool the Cakes
Let the mini cakes cool in the pan for about 5 minutes. Then gently remove them and place them on a wire rack.
Make the Lemon Glaze
In a bowl, mix the powdered sugar with 2–3 tablespoons of lemon juice. Add more lemon juice slowly until you get a smooth, pourable glaze. Stir in the lemon zest for extra flavour.
Dip and Set
While the lemon blossoms are still warm, dip the tops into the glaze. Place them back on the wire rack and let them cool completely. The glaze will set into a lovely shiny finish.
Pro Tips for Perfect Lemon Blossoms
- Only use the dry cake mix; ignore the box directions.
- Fill the muffin pan only halfway to keep the cakes light and fluffy.
- Use a microplane for fine lemon zest and maximum flavour.
- Don’t overbake—check at 10 minutes.
- Glaze should be pourable and smooth for easy dipping.
Storage and Freezing
Room temperature: Store in an airtight container for up to 4 days.
Freezing: Once glazed and cooled, place the cakes back in the muffin tin and freeze. This is called flash freezing. After frozen, transfer to a ziplock or freezer-safe box. Store for up to 3 months. Thaw in the fridge or at room temperature.
These Lemon Blossoms are soft, moist, and bursting with lemony goodness. The best part? They’re incredibly easy to make and perfect for any occasion. With just a few pantry ingredients, you’ll have a batch of cheerful little cakes that everyone will love. Try them once, and they’ll become a regular treat in your kitchen.
Nutrition
- Calories: 84kcal
- Carbohydrates: 13g
- Protein: 1g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 1g
- Trans Fat: 0.04g
- Cholesterol: 11mg
- Sodium: 67mg
- Potassium: 9mg
- Fiber: 0.1g
- Sugar: 10g
- Vitamin A: 16IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 0.2mg
FAQ’s
Can I freeze Lemon Blossoms?
Yes! After glazing and cooling, freeze them in the muffin pan (flash freezing). Once solid, transfer to a zip-top bag and store for up to 3 months.
Can I use butter cake mix instead of yellow cake mix?
Yes, either yellow or butter cake mix works well in this recipe. Just make sure to use only the dry mix, not the box ingredients.
What’s the best way to zest a lemon?
Use a microplane grater for fine, fluffy zest. Avoid the bitter white part (pith) under the skin.
Can I bake these in a regular muffin pan?
You can, but the bake time will increase slightly. Fill only halfway and check at around 13–15 minutes.
How long do Lemon Blossoms stay fresh?
They stay fresh at room temperature in an airtight container for up to 4 days, or up to 3 months if frozen.
