Sandra This Paula Deen Lemon Blossoms Recipe is a moist and tangy recipe, which is made with yellow cake mix and instant lemon pudding mix. It’s a straightforward recipe, perfect for parties and bake sales, ready in about 25 minutes plus cooling time.
Paula Deen Lemon Blossoms Recipe Ingredients
- 4 large eggs
- 1 (3.5 oz) package instant lemon pudding mix
- 1 (18.5-oz) package yellow cake mix
- 3/4 cup plus 3 tablespoons for glaze Vegetable oil
- 3/4 cup water
- 4 cups confectioner’s sugar
- 1/3 cup fresh lemon juice
- 1 zested lemon
- 3 tablespoons water
How To Make Paula Deen Lemon Blossoms
- Prep the oven and pans: Preheat the oven to 350°F (175°C). Thoroughly spray miniature muffin tins with vegetable oil cooking spray.
- Make the batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, 3/4 cup of vegetable oil, and 3/4 cup of water. Beat with an electric mixer for about 2 minutes, until the batter is smooth.
- Fill and bake: Fill each miniature muffin cup about halfway with the batter. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean. Immediately turn the warm cakes out onto a clean tea towel.
- Make the glaze: While the cakes bake, sift the confectioner’s sugar into a mixing bowl. Add the fresh lemon juice, lemon zest, 3 tablespoons of oil, and 3 tablespoons of water. Stir with a spoon until the glaze is smooth.
- Glaze the blossoms: While the mini cakes are still warm, dip each one into the glaze, turning to coat it as much as possible. Place the glazed cakes on a wire rack with wax paper underneath to catch any drips.
- Set and store: Let the glaze set completely, for about one hour, before storing the lemon blossoms in a container with a tight-fitting lid.
Recipe Tips
- How do I keep the blossoms from sticking to the pan? The key is to grease the miniature muffin tins very thoroughly. Using a vegetable oil cooking spray with flour in it is a great option. Also, be sure to turn the cakes out of the pan while they are still warm.
- How do I get the best glaze consistency? For a smooth glaze that coats well, sift your confectioner’s sugar to remove any lumps. If your glaze seems too thick, you can add a tiny bit more water or lemon juice. If it’s too thin, add a little more sifted sugar.
- Why glaze the cakes while they’re warm? Glazing the lemon blossoms while they are still warm allows the cakes to absorb some of the glaze, making them extra moist and flavorful. It also helps the glaze set with a nice, even finish.
- Can I fill the muffin tins more than halfway? It’s best not to. Filling them only halfway ensures that the blossoms bake up with a nice, rounded top without overflowing and creating a messy edge.
What To Serve With Lemon Blossoms
These sweet and tangy little cakes are a perfect treat on their own. They are wonderful for parties, showers, or an afternoon snack with:
- A hot cup of tea or coffee
- A glass of iced tea or lemonade
- A small scoop of vanilla or raspberry sorbet
How To Store Lemon Blossoms
Store: Once the glaze has completely set, store the lemon blossoms in a single layer in a container with a tight-fitting lid at room temperature. They will stay fresh for up to 4 days. Placing wax paper between layers will prevent them from sticking.
Lemon Blossoms Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 45g
- Protein: 3g
- Fat: 15g
- Saturated Fat: 3g
- Sodium: 280mg
Nutrition information is estimated per blossom and will vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe is very versatile. You could try an orange cake mix with orange pudding for an orange blossom, or even a strawberry cake mix with vanilla pudding for a different fruity flavor.
Yes, you can. You will need to increase the baking time to about 18-22 minutes. The recipe will yield fewer, larger lemon blossom cupcakes.
If your glaze is too thin, simply whisk in more sifted confectioner’s sugar, a tablespoon at a time, until it reaches your desired thickness.
Try More Recipes:
- Paula Deen Classic Biscuits Recipe
- Paula Deen Breakfast Casserole Recipe
- Paula Deen Cinnamon Rolls Recipe
Paula Deen Lemon Blossoms Recipe
Description
Moist, tangy, and sweet miniature lemon cakes made easy with a cake mix and pudding mix, all coated in a bright lemon glaze.
Ingredients
Glaze:
Instructions
- Preheat oven to 350°F (175°C). Grease and flour miniature muffin tins.
- In a large bowl, beat the cake mix, pudding mix, eggs, 3/4 cup oil, and 3/4 cup water until smooth (about 2 minutes).
- Fill muffin cups halfway and bake for 12 minutes.
- While cakes bake, whisk all glaze ingredients together until smooth.
- Turn the baked cakes out onto a towel.
- While the cakes are still warm, dip them into the glaze to coat completely.
- Place on a wire rack to let the glaze set for about 1 hour.
Notes
- Grease the miniature muffin tins very well to prevent the blossoms from sticking.
- Dipping the cakes into the glaze while they are still warm helps them absorb flavor and moisture.
- Sift the confectioner’s sugar for the smoothest possible glaze.
- Let the glaze set completely before storing the cakes.
