1 box yellow cake mix
1 3.5 oz instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups powdered sugar
1/3 cup fresh lemon juice
zest of 1 lemon
3 tbsp vegetable oil
3 tbsp water
Preheat oven to 350 degrees. (325 for dark, non-stick pan)
Spray mini muffin tins.
With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes.
Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill.
Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel.
For the glaze, sift the powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a spoon until smooth.
While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
Using a spoon, drizzle more glaze over blossoms, if desired.
Let set for 1-2 hours. Store in airtight container.
This recipe works great if you want to make them a day ahead too!
Makes 4 dozen