Monday, December 16, 2013

Lemon Blossoms

1 (18.25 oz. box) yellow cake mix
1 (3.4 oz.) instant lemon flavored pudding mix
4 large eggs
3/4 cup plus 3 tablespoons vegetable oil, divided
4 cups confectioners' sugar
1 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
fresh raspberries (optional)

1.Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray. In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter  into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.

2.In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth.
3. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container. Add berries if you would like to.

* I thought that these were amazing. I got this recipe from I did add the raspberries to the tops of mine. I thought that it needed a little sweet with the sour and I think that it made them so yummy. I would for sure make these many times.

1 comment:

  1. I LOVE lemon blossoms, but I never thought to add a raspberry to the top - so pretty!


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