Lemon Blossoms: Easy Mini Cakes Bursting with Sunshine

Lemon Blossoms are delightful mini lemon cakes that are light, buttery, and bursting with sunshine.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 cakes

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box yellow cake mix A white cake mix can substitute if needed.
1 box instant lemon pudding mix Use vanilla pudding mixed with lemon zest for a twist.
3 large eggs Provides richness and binds the cakes.
½ cup vegetable oil Consider using melted coconut oil.

For the Glaze

1 cup powdered sugar Always sift first to avoid lumps.
¼ cup fresh lemon juice Bottled lemon juice can work in a pinch.
2 tablespoons water Skip if the glaze is already pourable.
1 tablespoon lemon zest Optional, but elevates flavor.

Equipment

mini muffin pan
mixing bowl
whisk

Method

Preparation

Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
In a mixing bowl, combine yellow cake mix and instant lemon pudding mix.
Add eggs and vegetable oil, mix for 2 minutes until smooth.
Fill each muffin cup about two-thirds full with the batter.
Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
Whisk together powdered sugar, lemon juice, and water for glaze.
Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack.
Dip the tops of each cake into the glaze and allow excess to drip off.
Let the glazed cakes sit at room temperature for 10-15 minutes to set.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 50mgSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For a zesty twist, consider mixing lime or adding limoncello to the batter or glaze.

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