Lemon Blossoms


These are The Bomb! So much so, that my daughter renamed them “Lemon Bombs”, and that’s what we call them now. ❤️

Because my lemon tree has been begging me to pick more lemons and use them, I decided to try a tasty sounding recipe that I got from a church friend – Lemon Blossoms! They turned out so great, and they were pretty darn easy too.

A lemon-y treat that will melt in your mouth, and that begs you to eat one after another, like a bag of potato chips …. I’m in!!!

Would love to make these ahead of time for a reunion, can they be baked, frozen, then glazed?
Or baked, glazed and frozen??

I made these and my family went nuts over them, they are delicious!!



1 package yellow cake mix
1, 3.5 oz package instant lemon pudding
4 eggs
¾ cup vegetable or canola oil
4 cups powdered sugar
⅓ cup fresh lemon juice
Grated lemon zest of one lemon
3 Tbs vegetable or canola oil
3 Tbs water


Preheat oven to 350°. Coat a minuature muffin pan with non-stick cooking spray.
In a large bowl combine cake mix, pudding mix, eggs and oil. Blend with an electric mixer for two minutes.
Spoon 1 Tbs of mixture into each muffin cup. Bake for 12 minutes.
Turn blossoms onto a towel when you remove the pan from the oven.
To prepare glaze, sift powdered sugar in a medium bowl. Add lemon juice, zest, oil and water, and mix until smooth. Dip warm blossoms into glaze, coating as much as possible.
Place blossoms on wire racks with waxed paper underneath, to catch drips. Let glaze set thoroughly before serving or storing in an airtight container.
*You can also add small pieces of candied fruit right after glazing.

Last Step: Don’t forget to share!

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook!


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