Bursting with lemon flavor, these quick and easy Lemon Blossoms are always a favorite for parties, bake sales, and after-school treats. These are a lemon lover’s must-try mini lemon glazed cake, perfect for baby showers, weddings, cookouts, and parties.
Bring a taste of spring to your kitchen with these delicious homemade lemon blossom mini cakes. This step-by-step recipe guide will have you creating these adorable treats in no time.
The hands-on time for this recipe is less than twenty minutes, with just seven ingredients, including the glaze. If you like this lemon recipe, try lemon blueberry bread, lemon pound cake, strawberry lemonade, and lemon poppy seed cake.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Cake mix: Yellow cake mix (any brand will work)
- Lemon pudding: Must be instant lemon pudding
- Eggs: large ones
- Vegetable oil: Canola oil can be substituted
- Lemons: Fresh Lemons are the way to go here
How to Make Lemon Blossoms
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter. Combine cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld electric mixer or stand mixer, beat on medium speed for 2 minutes.
Fill the mini-muffin holes with a small amount of batter. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes. Then, carefully remove the muffins from the pan.
In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice with a spoon. Add more lemon juice slowly until you have a smooth, workable glaze. It should be a consistency that makes it easy to dunk the top of the blossoms. Stir in the lemon zest. Dip the warm blossoms into the glaze and place them on a cooling rack.
Preparation Tips and Storage
- Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
- Fill the muffin holes only halfway using a teaspoon.
- Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
- Do not overbake. Bake for 10-12 minutes or just until set.
- The lemon glaze should be of a dunkable, pourable consistency to make it easy to glaze the tops of the lemon blossoms.
- Store the cakes in an airtight container on the counter for up to 4 days. Or you can freeze them for up to 3 months. See more below about freezing.
Can You Freeze Lemon Blossoms?
Once dunked in the glaze and thoroughly cooled, add the mini cakes back to the mini muffin pan and place the pan in the freezer on a level surface. This technique is known as flash freezing. Once fully frozen, transfer to a zipper freezer or freezer-safe container and freeze for up to 3 months. Thaw them in the fridge or on the counter.
More Lemon Recipes
Lemon Blossoms
Ingredients
Lemon Mini Cakes
- 1 box yellow cake mix
- 1 (3.5 ounce) box instant lemon pudding mix
- 4 large eggs room temperature
- ¾ cup vegetable oil
Lemon Glaze
- 3 cups powdered sugar
- 4-6 tablespoons lemon juice
- 1 lemon zested
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick cooking spray or grease with shortening or butter.
- Add the yellow cake mix, instant lemon pudding, eggs, and vegetable oil in a large bowl. Using a handheld mixer or stand mixer, beat on medium speed for 2 minutes.
- Fill the mini muffin holes halfway full with the batter mixture. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then carefully remove the muffins from the pan.
- In a medium bowl, stir the powdered sugar and 2-3 tablespoons of lemon juice. Add more lemon juice slowly until you have a smooth workable glaze. Stir in the lemon zest.
- Dip the warm blossoms into the glaze and place them on a wire rack to cool.
Notes
- Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
- Fill the muffin holes only halfway using a teaspoon.
- Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
- Do not overbake. Bake for 10-12 minutes or just until set.
- The lemon glaze should be of a dunkable, pourable consistency to make it easy to glaze the tops of the lemon blossoms.
- Store the cakes in an airtight container on the counter for up to 4 days. Or you can freeze them for up to 3 months. See more below about freezing.
Nutrition
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Catherine
These lemon blossoms were bursting with citrusy goodness! The glaze added the perfect touch of sweetness, and they were so soft and moist.
Angela
These lemon blossom were so yummy! These were so easy to prepare, I can’t wait to make them again!!
Molly Kumar
They came out sooo fluffy and were absolutely delicious! The lemon pudding mix gave it such a nice sweet-tangy combination. The icing was easy to follow . Saving to make them again soon.
Beth Pierce
Thank you, Molly! So happy that you liked the lemon blossoms!
Maria
These are so, so good. They are so moist, and the lemon is so bright.
Beth Pierce
Thank you, Maria! I am so happty that you like them!
Pat
Do you make the pudding according to the instructions on the box or do you just use the dry pudding?
Beth Pierce
Sorry about the delay. Just use the dry pudding mix.
Margie McGee
What size boxed cake mix should we use?
Beth Pierce
13.25 ounce but if you find one close to that size it will work.
Gail Hancock
Could you also add lemon pie filling in the mix?
Beth Pierce
Do you mean like a lemon curd?
Nancy
Does this recipe really make 60 servings???
Beth Pierce
No 60 blossoms
Rosalie
Can sour cream or yoghurt be substituted for oil? Thanks. Anxious to make.
Beth Pierce
I am always hesitant to respond to substitutions that I have not tested, especially when it comes to baking.
Annette
Can you make this using a cupcake pan or in a regular size cake pan
And if so, does the baking time differ?
Thank you
Beth Pierce
I have not tried either. I imagine that you could certainly make this in a cupcake pan. I am sure that it would require a few minutes extra baking time.
Christy
I’m not a fan of vegetable oil. Can you substitute melted butter for this recipe?
Beth Pierce
Theoretically it should be fine but keep in mind that I have not tested the results. Happy baking.