What I love, first of all, about this dessert is the fresh lemon that is used in the icing. It really gives the cake a balanced, bold flavor. And, they are absolutely fool-proof. I have made them so many times and they come out perfectly every time. They look like little individual iced bundt cakes...so adorable!
Oh, and this is a Paula Deen recipe.....so you know it is going to be good even if it did leave out the butter!!
1- box of yellow cake mix
1 (3.4 ounce) box of instant lemon flavored pudding mix
4 large eggs
3/4 cup canola oil
4 cups powdered sugar
2 teaspoon lemon zest
1 tablespoon water
Preheat oven to 350 degrees.
Spray miniature muffin pans with Baker's Joy or any other non stick cooking spray with flour.
In a large bowl, combine cake mix and pudding mix.
Add the oil to the center of the dry mix
Beat at medium speed with an electric mixer for 2 minutes (I find it too thick for medium speed and mix it on high)
Scoop a heaping teaspoon into greased miniature muffin pans.
This recipe makes approximately 48 lemon blossoms.
Bake for 12 minutes at 350 degrees!
While blossoms are baking, make the icing
Wash lemons thoroughly. I use baking soda and a soft, scrubber to clean the outside of the lemons since I will be zesting them.
Squeeze lemons to get 1/3 cup of lemon juice
Zest the lemons
Sift the powdered sugar
In a medium bowl, combine the powdered sugar and lemon juice, water, and add the zest. (I forgot to take a picture of this step...long day)
Anyway....take the little cake muffins out of the oven
Turn the cakes out onto a clean, cloth towel.
While cakes are still warm, dip into glaze.
Place glazed cakes on wire racks with wax paper underneath to catch drips (I just kept the cloth towel under the rack)
Let glaze set thoroughly before serving. Store in an airtight container.