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.
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.
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.