Paula Deen Lemon Blossoms Recipe
This Paula Deen Lemon Blossoms Recipe is a southern classic. It is a tiny cake that packs a big punch.
Ingredients
- 1 box 18.5 oz of yellow cake mix.
- 1 box 3.5 oz of instant lemon pudding mix.
- 4 large eggs at room temperature.
- 3/4 cup of vegetable oil.
- 4 cups of sifted confectioners' sugar.
- 1/3 cup of fresh lemon juice.
- 1 whole lemon zested finely.
- 3 tablespoons of vegetable oil for glaze.
- 3 tablespoons of room temperature water.
Instructions
Heat the Oven
- Preheat your oven to 350 degrees Fahrenheit first. Spray your mini muffin tins with non-stick cooking spray.
Mix the Batter
- In a large bowl, combine the dry cake mix. Add the pudding mix, eggs, and 3/4 cup oil.
Blend Until Smooth
- Use your electric mixer on a medium speed. Blend for about two minutes until the batter is smooth.
Fill the Tins
- The batter will be very thick and sticky. Use a small scoop to fill each cup halfway.
Bake the Cakes
- Put the tins in the center of the oven. Bake for 12 minutes until they are firm.
Make the Glaze
- Whisk the sugar, juice, zest, oil, and water. Mix in a bowl until the glaze is smooth.
Dip the Blossoms
- Turn the warm cakes out onto a clean towel. Dip each one into the glaze while still warm.
Let Them Set
- Place the glazed cakes on a wire rack. Let the glaze harden for at least one hour.
Notes
- Sift the powdered sugar to avoid any tiny lumps.
- Do not overfill the muffin cups with the batter.
- Use fresh lemon juice for a much better taste.
- Dip the cakes while they are still quite warm.
- Use a cookie scoop for perfectly even little cakes.
- Add extra zest if you want more lemon flavor.
- Store them in an airtight container for three days.