Lemon Blossoms – Mini sweet, lemony treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.
So today is the big day! My family and I are off to Disneyworld! This has been a trip MONTHS in the making. My kids did not know anything. I mean ANYTHING! Do you know how hard it is to pack in secret? My kids follow me around everywhere, so this was not an easy task. Finally, my husband took everyone to my sisters to swim. I had 3 uninterrupted hours to think and get things ready. It wasn’t just packing clothes and swimsuits, but I was packing a huge box of goodies for the big surprise reveal this morning. Oh yeah, and we had a dance recital along with rehearsals this weekend too.
Needless to say I’m tired and ready for a vacation…not that Disneyworld will be a relaxing trip in anyway.
So while I’m away I leave you with these little jewels…
It is really hard not to eat several of these little mini treats! You kind of find yourself thinking that because they are so small, one more can’t hurt…and then you realize you’ve eaten like six of them.
These lemon blossoms come from one of my favorite cookbooks, Paula Deen and Friends. They are perfect to serve at showers because they are just so dainty. And of course, the most important thing…they are easy!
- 1 box yellow cake mix
- 1 3.5 oz instant lemon pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 4 cups powdered sugar
- ⅓ cup fresh lemon juice
- zest of 1 lemon
- 3 tbsp vegetable oil
- 3 tbsp water
- Preheat oven to 350 degrees.
- Spray mini muffin tins.
- With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
- Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
- Bake for 10-12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
- For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
- While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
- Using a spoon, drizzle more glaze over blossoms, if desired.
- Let set for 1-2 hours. Store in airtight container.
- This recipe works great if you want to make them a day ahead too!
- Makes 4 dozen
If you love lemon, try this one:
Triple Lemon Pound Cake – It has a baked lemon curd layer!