Sometime you just want to sit and have some quite time. What better way to do that than to fix a cup of tea, (my favorite is Earl Grey), something sweet and sunshine. After I had made these lemon blossom cakes for my husband to take to work, I decided to sit and enjoy one of them. I wanted to make sure they were good, right?
These Lemon Blossoms are great for afternoon tea, evening dessert or any time you want a light cake. For parties, I make them in miniature muffin tins. the little cakes are great to pop into your mouth. I never have any left over. These ones I made in regular muffin tins, but, don't fill them too full.
Luscious Lemon Blossoms print this recipe
18 ½ ounce package yellow cake mix
3 ½ ounce package lemon pudding mix
4 large eggs
¾ cup vegetable oil
4 cups confectioner’s sugar
⅓ cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
(When I make the large ones, I make half of the frosting recipe)
Preheat the oven to 350 degrees F.
Spray muffin tins with vegetable oil cooking spray. Combine the cake mix, eggs, pudding mix and oil and blend well with an electric mixer until smooth. Pour a small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Turn out onto racks.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons of water. Mix with a spoon until smooth.
* You can also use miniature muffin tins, make sure to NOT fill more than half way or they will stick.
Place waxed paper under the racks to catch any drips. Spoon the glaze over the muffins while still warm. Let the glaze set thoroughly, about 1 hour before storing in containers.
So grab a cup of tea or coffee and Bon Appetite!!