Desserts Recipes

Lemon Blossoms



Because my lemon tree has been begging me to pick more lemons and use them, I decided to try a tasty sounding recipe that I got from a church friend – Lemon Blossoms! They turned out so great, and they were pretty darn easy too.

A lemon-y treat that will melt in your mouth, and that begs you to eat one after another, like a bag of potato chips …. I’m in!!! 

 

Spoon 1 Tbs of mixture into each muffin cup. Bake for 12 minutes.

Turn blossoms onto a towel when you remove the pan from the oven.

To prepare glaze, sift powdered sugar in a medium bowl. Add lemon juice, zest, oil and water, and mix until smooth. Dip warm blossoms into glaze, coating as much as possible.

Place blossoms on wire racks with waxed paper underneath, to catch drips. Let glaze set thoroughly before serving or storing in an airtight container.
*You can also add small pieces of candied fruit right after glazing.


4.3 from 3 reviews
Lemon Blossoms
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 1 package yellow cake mix
  • 1, 3.5 oz package instant lemon pudding
  • 4 eggs
  • ¾ cup vegetable or canola oil
Glaze
  • 4 cups powdered sugar
  • ⅓ cup fresh lemon juice
  • Grated lemon zest of one lemon
  • 3 Tbs vegetable or canola oil
  • 3 Tbs water
Instructions
  1. Preheat oven to 350°. Coat a minuature muffin pan with non-stick cooking spray.
  2. In a large bowl combine cake mix, pudding mix, eggs and oil. Blend with an electric mixer for two minutes.
  3. Spoon 1 Tbs of mixture into each muffin cup. Bake for 12 minutes.
  4. Turn blossoms onto a towel when you remove the pan from the oven.
  5. To prepare glaze, sift powdered sugar in a medium bowl. Add lemon juice, zest, oil and water, and mix until smooth. Dip warm blossoms into glaze, coating as much as possible.
  6. Place blossoms on wire racks with waxed paper underneath, to catch drips. Let glaze set thoroughly before serving or storing in an airtight container.
  7. *You can also add small pieces of candied fruit right after glazing.

 

About the author

Emily Buys

14 Comments

  • Would love to make these ahead of time for a reunion, can they be baked, frozen, then glazed?
    Or baked, glazed and frozen??

    I made these and my family went nuts over them, they are delicious!!

  • You know, Starr, I bet you could freeze them! Fresh is always best, as with all foods, but go ahead and give it a try. I think either way could work, but I would freeze them, thaw them and then top with glaze. That way they’d feel a little more fresh. Good luck!

  • My grandmother used to make orange blossoms so I was glad to see this recipe. The cake batter was very thick so this normal? I added a small amount of milk.

  • This is Paula Deen’s recipe I’ve been making for many years. I’m not sure how you post it without giving her credit.
    It is delicious.

  • I did not get this recipe from Paula Deen. It’s entirely possible that more than one person in the world make the same thing. I have personally only ever made two or three of her recipes. I posted this recipe many years ago.

  • This recipe is similar but not the same as the one Paula Deen makes.

    I read the comments and then looked at Paula Deen’s recipe and they are different. I just made Emily Buys recipe for Easter and it turned out wonderfully.

    The only issue I had was that I filled the mini muffin pan too full, which caused the lemon blossom to form a top on it. When I was dipping them in the glaze, the top would want to separate from the bottom. The next batch, I was careful not to over fill the muffin pan and they came out perfect. Thank you for a great recipe.

  • Could I make these in a regular muffin tin instead of mini? I assume the temperature would need to be adjusted.
    Thanks!

  • I would imagine you could use a regular muffin tin. I would just add more time and check that it’s done in the center with a toothpick.

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