Paula Deen Lemon Blossoms Recipe
The Paula Deen Lemon Blossoms Recipe is sweet, soft and full of fresh lemon flavor. These mini treats are perfect for parties and tea time.
Ingredients
- 1 box lemon cake mix
- 1 small box instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F). Grease a mini muffin pan well with oil or butter. This helps the lemon blossoms come out easily after baking.
Mix the Batter
- In a large bowl, add cake mix, pudding mix, eggs and oil. Mix well using a whisk or mixer. The batter should be smooth and slightly thick.
Fill the Muffin Pan
- Spoon the batter into each mini muffin cup. Fill each about two-thirds full. Do not overfill or they may rise too much and spill over.
Bake the Blossoms
- Place the pan in the oven and bake for 10–12 minutes. The tops should look set and lightly golden. Do not overbake to keep them soft.
Prepare the Lemon Glaze
- In a bowl, mix powdered sugar, lemon juice and lemon zest. Stir until smooth. The glaze should be slightly thin but still rich and sweet.
Dip the Blossoms
- While still warm, remove the mini cakes from the pan. Dip each one into the lemon glaze. Make sure they are fully coated for best flavor.
Cool and Serve
- Place the glazed blossoms on a cooling rack. Let them cool completely. The glaze will set and form a shiny coating. Serve and enjoy your treat.
Notes
- Use fresh lemon juice for better flavor
- Do not skip greasing the pan well
- Dip blossoms while warm for best glaze coating
- Add extra zest for stronger lemon taste
- Store glaze consistency slightly thin for easy dipping