Glazed Lemon Blossoms

Glazed Lemon Blossoms are irresistible bites of cake bursting with lemon flavor. Mini yellow cake bites dunked in a sweet lemony glaze. It’s like a mouth full of sunshine.

Lemon Blossom Cakes
Glazed Lemon Blossom Cakes

I love lemon desserts, and mini desserts are even better. Why? Because I get to eat more of them without feeling guilty. 🙂 These tasty Glazed Lemon Blossoms are so irresistible. They are small bite-sized cakes full of lemony flavor.

Glazed Lemon Blossoms are baked in a mini muffin pan. This recipe makes a lot of mini desserts -around 4 dozen- that are perfect to pop into your mouth.

What Ingredients Do I Need?

Yellow Cake Mix
Lemon Pudding Mix
Eggs
Oil
Confectioners Sugar
Lemon Juice
Oil
Water

How Do I Make Glazed Lemon Blossoms?

Glazed Lemon Blossoms are really easy to make. You just mix, bake, and glaze. They really are that simple. I like to use a cookie scoop to keep all of the Lemon Blossoms the same size, but a tablespoon will work as well.

Preheat oven to 350 degrees.
Spray a mini muffin tin with nonstick spray. Set aside.
For the Batter: Combine the cake mix, pudding mix, eggs, and oil in a medium-sized bowl and mix well with an electric mixer or use a stand mixer.
Use a mini muffin pan and fill each tin with about a tablespoon of batter or half full—Bake for 12 minutes. Cool slightly, then remove from the pan and cool on a wire cooling rack.

For the Glaze: In a bowl, add confectioners sugar, lemon juice, oil, and water. Stir until smooth. Glaze each mini cake by either dunking into the glaze or spooning glaze over the top. **Tip–add wax paper or parchment paper under the wire cooling rack. This will allow for the glaze to drip down and not mess up your countertop. And it makes for easy cleanup.
Allow the glaze to set on each Lemon Blossom before serving. This usually takes about an hour.
Store in an airtight container on your counter or in the refrigerator.

Glazed Lemon Blossom Cakes
Glazed Lemon Blossom Cakes

How Do I Glaze the Lemon Blossoms?

The easiest way to glaze these Lemon Blossoms is just to dunk each one into the glaze and return to the wire cooling rack. If you don’t want to get your hands sticky, you can pour the glaze over the top of each mini cake using a spoon. I have done this both ways, and the end result is the same.

**Tip–add wax paper or parchment paper under the wire cooling rack. This will allow for the glaze to drip down and not mess up your countertop. And it makes for easy cleanup.

How Do I Store Glazed Lemon Blossoms?

Allow the glaze to set completely. This usually takes about an hour. Once the glaze has set, store in an airtight container. If your house is cool, they are fine to leave on the counter. I prefer to keep mine in the refrigerator. I like my mini bites cold.

Where Do I Serve Glazed Lemon Blossoms?

These are perfect for any occasion. I have made these for baby showers, wedding parties, cookouts, weekend desserts, and special occasions. You can’t go wrong serving these at any party or get together. They are a great grab and go dessert. Everyone will love them.
Enjoy!

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Glazed Lemon Blossom Cakes

Glazed Lemon Blossoms

Gina Abernathy
Glazed Lemon Blossoms are irresistible bites of cake bursting with lemon flavor. Mini yellow cake bites dunked in a sweet lemony glaze. It's like a mouth full of sunshine.
5 from 5 votes
Prep Time 5 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

Lemon Blossom Cakes

  • 1 box yellow cake mix
  • 1 3.5 ounce box Instant Lemon Pudding Mix
  • 4 Eggs
  • 3/4 cup vegetable oil

Glaze

  • 1 1 pound box confectioners sugar or about 4 cups
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons vegetable oil
  • 3 tablespoons water

Instructions
 

Batter

  • Spray mini muffin tins with non stick cooking spray. Set aside.
  • Preheat oven to 350 degrees.
  • In a stand mixer, combine the cake mix, pudding mix, eggs, and oil. Blend until mixed well and smooth.
  • Using a 1 tablespoon cookie scoop, or a spoon, fill each muffin tin about half way.
  • Bake for 12 minutes. Cool slightly. Remove from pan and cool on a wire rack.

Glaze

  • In a medium bowl, add confectioners sugar, lemon juice, oil, and water. Stir until smooth.
  • To glaze each cake, hold each mini cake by the bottom and dunk into the glaze covering most of the cake. Return to the wire cooling rack and let the glaze sit until dry. OR Using a spoon, pour glaze over the top of each cake.
  • Let sit for about an hour before storing in containers or zip top bags. If your house is cool, they will be fine sitting on the counter. I like to refrigerate mine for cold lemon blossom bites.

Notes

**Tip--add wax paper or parchment paper under the wire cooling rack. This will allow for the glaze to drip down and not mess up your countertop. And it makes for easy cleanup.
Keyword Lemon Blossoms

24 Comments

  1. Gina,

    These look AMAZING! I swear I’ve been seeing lemon recipes everywhere lately and I love it! Definitely going to try these ones. They’re perfect for summer.

    Thanks for sharing!
    Erin | Vitality Vixens

  2. I really like how simple and organized the steps are. I have two lemon tress in my backyard too, so this recipe looks useful, I want to try it soon!

  3. I can just spell this lemon blossom mini cake baking in the oven. I can’t wait to try the recipe.

  4. I absolutely LOVE lemon flavored desserts, so this is right up my alley! These would be perfect to bring to a party or get together. Thank you for sharing!

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