I have a serious soft spot for lemon desserts. There’s just something about that bright, tangy flavor combined with sweetness that feels like sunshine in every bite. Lemon blossoms are one of my absolute favorites to make. They’re soft, citrusy mini cakes dipped in a sweet glaze that makes them glossy and irresistible. Whether I’m baking for a spring brunch, holiday dessert table, or just craving something light and fresh, these lemon blossoms never let me down.
They’re easy to whip up thanks to a few simple shortcuts, and the result looks and tastes like you spent hours in the kitchen. Trust me — these are the first to disappear whenever I bring them to gatherings.
Why I Love Lemon Blossoms
Here’s why I keep coming back to this recipe:
- They’re perfectly bite-sized, making them great for parties or snacking.
- The combination of cake mix and pudding mix makes them soft and tender every time.
- The lemon glaze adds brightness and a sweet-tart finish.
- They’re quick to make but look elegant and polished.
- You can make them ahead and they keep well for days.
Ingredients You’ll Need
(Makes about 48 mini blossoms | Prep Time: 10 minutes | Bake Time: 12 minutes)
For the lemon blossoms:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- 4 large eggs
- 3/4 cup vegetable oil
For the glaze:
- 4 cups powdered sugar, sifted
- 1/3 cup fresh lemon juice
- 3 tablespoons water
- 3 tablespoons vegetable oil
- Zest of one lemon (optional, but I love the extra flavor)
How I Make Lemon Blossoms (Step-by-Step)
- Preheat and Prep
I start by preheating the oven to 350°F (175°C). Then, I spray mini muffin tins with non-stick spray. These little cakes can stick if the pan isn’t well-greased, so I don’t skip this step. - Make the Batter
In a large mixing bowl, I combine the cake mix, lemon pudding mix, eggs, and vegetable oil. I mix until smooth and creamy. The batter will be thick, but that’s exactly what you want for rich, tender blossoms. - Fill the Muffin Tins
I spoon the batter into each mini muffin cup, filling them about two-thirds full. I find using a small cookie scoop works perfectly for this. - Bake Until Golden
I bake the blossoms for 10-12 minutes, just until the tops are set and lightly golden. I let them cool for about 5 minutes in the pan before transferring them to a wire rack. - Make the Lemon Glaze
While the blossoms cool, I whisk together the powdered sugar, lemon juice, water, and vegetable oil. I also add lemon zest for extra brightness. The glaze should be smooth, slightly thick, and glossy. - Dip and Glaze
Once the lemon blossoms are cool enough to handle, I dip each one upside down into the glaze, let the excess drip off, and place them back on the wire rack to set. The glaze will harden slightly but stay glossy and sweet.
My Tips for Perfect Lemon Blossoms
- Use freshly squeezed lemon juice for the glaze — bottled juice just doesn’t have the same brightness.
- Don’t overbake the blossoms; they should stay soft and tender.
- Add a little extra zest to the batter for even more citrus flavor.
- Store in an airtight container and they’ll stay fresh and delicious for up to 4 days.
Fun Variations I’ve Tried
- Swapping lemon juice for orange juice and zest for a citrus twist.
- Drizzling with white chocolate after glazing for a fancy finish.
- Adding poppy seeds to the batter for lemon poppy seed blossoms.
- Using mini paper liners for easy serving at parties.
What I Serve with Lemon Blossoms
- A fresh fruit salad for a bright, refreshing dessert table.
- Hot tea or lemonade for a springtime afternoon treat.
- Alongside other small desserts like mini cheesecakes or shortbread cookies.
- A light prosecco or sparkling wine if I’m serving them at a brunch or celebration.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! I often make them a day ahead and store them in an airtight container. The glaze keeps them moist and flavorful.
Q: Can I freeze lemon blossoms?
A: You can. Freeze them unglazed in an airtight container. Thaw at room temperature and glaze before serving for the best texture.
Q: What if I don’t have mini muffin tins?
A: You can make these in regular muffin tins; just adjust the baking time to about 15-18 minutes and expect larger blossoms.
Q: Can I use other cake mix flavors?
A: Yes! A white or lemon cake mix works beautifully, but I’ve also tried them with orange cake mix and they’re fantastic.
Why You Need to Make Lemon Blossoms
If you love bright, citrusy desserts that are both easy to make and elegant to serve, these lemon blossoms are for you. They’re soft, sweet, and packed with that fresh lemon flavor that just feels like sunshine in dessert form. I’ve made them for brunches, baby showers, and holiday dessert spreads, and they never last long. Whether you’re a seasoned baker or just looking for a quick treat to impress, these little blossoms are a recipe you’ll turn to again and again.
I hope you try them and make them your own. Whether you stick to the recipe or experiment with different citrus flavors and toppings, they’re bound to brighten up any table.
How I Make Zesty and Sweet Lemon Blossoms That Disappear Fast
Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 cups fresh lemon juice
- 4 large eggs
- 1 tablespoon lemon zest
- 2 cups powdered sugar (for glaze)
- 1/4 cup milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the vegetable oil, lemon juice, eggs, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the prepared mini muffin pan, filling each cup about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the glaze by mixing the powdered sugar, milk, and vanilla extract until smooth.
- Once the lemon blossoms are done baking, let them cool slightly before dipping them in the glaze.
- Allow the glazed cakes to set on a wire rack before serving.
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