Lemon Blossoms

These light lemony cakes are quick and easy to make. Only 4 ingredients in these happy little cakes!

It’s important not to fill your mini muffin pan with more than a tablespoon of mix or it will overflow and make a big mess! Yes I learned this the hard way!

One thing’s for sure you can’t just eat one!

LEMON BLOSSOM INGREDIENTS:

1 Yellow Cake Mix

1 small (3.4 oz) package Instant Lemon Pudding Mix

4 Eggs

3/4 cup Vegetable Oil

LEMON BLOSSOM DIRECTIONS & GLAZE:

Combine the above ingredients in a bowl, use a mixer to blend together until smooth. Mixture will be thick.

Spray mini muffin pans with pan spray. Fill muffin pan with batter using one level tablespoon scoop per muffin cup.

Bake at 350 degrees for 9 minutes. Cool for 5 minutes then flip the pan over to remove cakes onto a cooling rack.

GLAZE:

2 cups Powdered Sugar

Zest & Juice of 1 Lemon

1/3 cup fresh Lemon Juice

Whisk together the above ingredients until smooth.

While cakes are still warm, dip the top of each cake into the glaze and place on a cooling rack with parchment paper under it to catch the drips. Let set until dry, store in an air tight container.

They should keep for a week but I don’t think they’ll last that long!!

Makes 5 dz. mini cakes.

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