Lemon Blossoms

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/3 cup Lemon juice, fresh

• Baking & Spices

  • 1 3.5 oz instant lemon pudding mix, instant
  • 1 box Cake mix, yellow
  • 4 cups Powdered sugar

• Oils & Vinegars

  • 15/16 cup Vegetable oil

• Liquids

  • 3 tbsp Water

Found on diaryofarecipecollector.com

Ingredients

• 1 box yellow cake mix
• 1 3.5 oz instant lemon pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• Glaze:
• 4 cups powdered sugar
• ⅓ cup fresh lemon juice
• zest of 1 lemon
• 3 tbsp vegetable oil
• 3 tbsp water

Directions

• Preheat oven to 350 degrees.
• 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