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Glazed Lemon Blossom Cakes
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5 from 10 votes

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.
Course Dessert
Cuisine American
Keyword Lemon Blossoms
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4 dozen
Author Gina Abernathy

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.