This Lemon Blossoms recipe takes a basic box of cake mix and turns it into a tangy sweet treat with big bursts of citrus flavor. Easy to make in under 30 minutes, each bite-sized blossom is beautifully bright with an extra boost of lemon from the thick glaze on top.

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Lemon Blossoms

Our Lemon Blossoms are based on the original Paula Deen lemon blossom recipe, but these are made even more lemony with added lemon zest baked directly into the batter. 

This super simple recipe starts by combining a white cake mix, a package of lemon pudding mix, and lemon zest with eggs and butter to form a batter; then it’s poured into a mini muffin pan and baked until the edges are golden brown.

Prepared like mini muffins, these baked lemon blossoms are dipped in a lemon powdered sugar glaze and then drizzled with more icing to elevate the decoration.

Loaded with fresh citrus flavor, this delicious dessert is perfect for people who love the taste of lemon in every sweet tart bite.

Why We Love Lemon Blossoms

  • Quick and easy to make.
  • Uses a handful of simple ingredients.
  • Tart, sweet, and beautifully bright little lemon cakes coated in more lemon.
  • Single-serving snacks are pre-portioned, portable, and fun to pop in your mouth.
  • Perfect homemade sweet and tangy treat for parties, seasonal celebrations, birthdays, or placing on dessert platters.
Lemon Blossoms ingredients

Lemon Blossoms Ingredients

  • White cake mix: I used Betty Crocker brand but feel free to grab your favorite box.
  • Package instant lemon pudding mix
  • Lemon zest
  • Eggs
  • Salted butter
  • Powdered sugar
  • Fresh lemon juice

Substitutions and Additions

  • Make With Another Cake Mix: You can substitute yellow cake mix or even lemon cake mix if you’d like a stronger lemon flavor.
  • Swap The Salted Butter: Instead of salted butter, you can use unsalted butter and a pinch or two of salt for flavor balance. Alternatively you can use vegetable oil for a slightly less rich result.
  • Add-Ins: Feel free to add in some chocolate chips, white chocolate chips, or chopped nuts for an added bit of crunch and flavor.
bitten Lemon Blossoms
  • Mini muffin tin(s)
  • Cooking spray
  • Hand or stand mixer
  • Cooling rack

How to Make Lemon Blossoms

  1. Make The Blossom Batter: Preheat oven to 350. Whisk together and combine the cake mix, pudding mix, and lemon zest until combined. With an electric mixer, beat in the eggs and melted butter until smooth, about 2-3 minutes.
    Pro Tip: The batter will be thick. 
  2. Bake: Scoop small amounts of batter into each mini muffin indentation, about ½ full. Bake at 350 degrees Fahrenheit for 8-12 minutes or until the color begins to get golden on the edges and a toothpick comes out clean. Cool for 5 minutes before removing the blossoms from the pan.
    Pro Tip: Do NOT overbake!
  3. Make The Glaze: Whisk together the powdered sugar and lemon juice until smooth.
    Pro Tip: If necessary, add more lemon juice in 1 teaspoon increments until you have a thick glaze consistency. 
  4. Dip And Drizzle: Dip the top of each warm blossom in the glaze and then drizzle any extra over the top as decoration, optional. 
  5. Serve: Cool completely before serving. Enjoy:

How To Decorate Your Lemon Blossoms Dessert

You can decorate your lemon blossoms more elaborately if you’d like to elevate a simple dessert into something impressive-looking. You can fill them with lemon curd and add a piped-on whipped topping. Or top your blossoms with yellow sprinkles, lemon zest, or little lemon wedges. Make these stand out by placing an actual lemon blossom on each one. 

Tips For Making The Best Lemon Blossoms

  • Do not make the cake or pudding according to the directions on the box. You are only using the dry mix.
  • Make sure to use instant pudding mix and not the cook-and-serve kind.
  • Use a gently twisting motion to remove the blossoms from the pan. If necessary, you can scrape the edges gently with a butter knife so that they come out easier. 

How to Store Lemon Blossoms

  • To Store: These Lemon Blossoms can be stored, once completely cooled, in an airtight container or bag at room temperature for 5-7 days. They will keep slightly longer in the refrigerator.
  • To Freeze: Lemon blossoms can be frozen for 1-2 months in a freezer-safe container. 
top shot of Lemon Blossoms

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Frequently Asked Questions

What other flavor blossoms can I make?

You can make any flavor of blossom with this recipe. For example, use a strawberry cake mix and a vanilla pudding packet to make strawberry cream blossoms. You can ice them with a lemon glaze or make a strawberry glaze with strawberry syrup and powdered sugar instead. You can also make chocolate blossoms with a chocolate cake mix and a chocolate pudding mix. Ice them with a chocolate glaze by substituting ¼ cup cocoa powder for some of the powdered sugar and using heavy cream or milk instead of lemon juice.

What if I don’t have lemon zest?

If you do not have lemon zest, you can substitute ¼ – ½ teaspoon of lemon extract instead. 

lemon blossoms

More Delicious Recipes

5 from 4 votes
lemon blossoms featured image

Lemon Blossoms

Serves — 40
Lemon Blossoms look like little cupcakes that dipped and drizzled in glaze. Easy to make with a cake mix and pudding packet, each bite sized treat tastes like a burst of bright sunshine.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients
  

  • 15.25 ounce box white cake mix
  • 3.4 ounce box instant lemon pudding mix
  • 2 tablespoons lemon zest
  • 4 large eggs
  • ¾ cup (1½ sticks) salted butter melted
  • 2 cups powdered sugar
  • 3 tablespoons lemon juice

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and spray a mini muffin tin with cooking spray.
  • In a large mixing bowl whisk together the cake mix, pudding mix and lemon zest until combined.
  • Beat in the eggs and melted butter using a hand or stand mixer until completely combined and smooth, about 2-3 minutes. The batter will be thick.
  • Scoop about 1 Tablespoon of batter into each mini muffin indentation, until they are about ½ full.
  • Bake for 8-12 minutes or until the color begins to get golden on the edges and a toothpick comes out clean. Do NOT over bake!
  • Allow to cool for 5 minutes and then use a gently twisting motion to remove the blossoms from the pan and place on a cooling rack. If necessary, you can scrape the edges gently with a butter knife so that they come out easier.
  • Whisk together the powdered sugar and lemon juice in a small mixing bowl until smooth. If necessary, add more lemon juice in 1 teaspoon increments until you have a thick glaze consistency.
  • Dip the top of each still warm Lemon Blossom in the glaze, gently swirl off excess glaze and then return it to the cooling rack.
  • After dipping all of them you can use a fork to drizzle any extra glaze over the top as decoration, optional.
  • Allow the lemon blossoms to cool completely before serving.

Jenn’s Notes

Storage:
  • To Store: These Lemon Blossoms can be stored, once completely cooled, in an airtight container or bag at room temperature for 5-7 days. They will keep slightly longer in the refrigerator.
  • To Freeze: Lemon blossoms can be frozen for 1-2 months in a freezer-safe container.
Tips:
  • Do not make the cake or pudding according to the directions on the box. You are only using the dry mix.
  • Make sure to use instant pudding mix and not the cook and serve kind.
  • Use a gently twisting motion to remove the blossoms from the pan. If necessary, you can scrape the edges gently with a butter knife so that they come out easier.

Nutrition Info

Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 121mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.3mg

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