Thursday, June 20, 2024
HomeRECIPESLemon Blossoms

Lemon Blossoms


1 package of yellow cake mix
1, 3.5 oz package of instant lemon pudding
4 eggs
¾ cup vegetable or canola oil
4 cups of powdered sugar
⅓ cup fresh lemon juice
Grated lemon peel of a lemon
3 Tbs of vegetable or canola oil
3 Tbs of water


Preheat the oven to 350°. Cover a muffin pan with nonstick cooking spray. In a large bowl combine cake mix, pudding mix, eggs and oil. Mix with an electric mixer for two minutes. Put 1 tablespoon of mixture in each cup of muffin. Bake for 12 minutes. Put the flowers on a towel when you take the cake pan out of the oven. To prepare the icing, sift the powdered sugar in a medium bowl. Add the lemon juice, peel, oil and water, and mix until smooth. Dip the hot flowers into the glaze, covering them as much as possible. Place flowers on wire mesh with waxed paper underneath, so they do not drip. Let the glaze set well before serving or storing in an airtight container.