Lemon Blossoms
- 1yellow cake mix, 18.25 oz
- 1 instant lemon flavored pudding mix, 3.4 oz.
- 4 large eggs
- ¾ cup vegetable oil
- 4 cups confectioners' sugar
- 1 tablespoon lemon zest (1 lemon)
- ⅓ cup fresh lemon juice
- 3 tablespoons water
- 3 tablespoons vegetable oil
- Preheat oven to 350 degrees.
- Spray miniature muffin or tart pans with nonstick cooking spray.
- In a large bowl, combine cake mix, pudding mix, eggs, and ¾ cup oil and beat for 2 minutes. Batter will be very thick.
- Spoon batter into each muffin cup using a teaspoon to fill them no more than half full.
- Bake for 12 minutes until just turning golden. Turn cakes out of the pan while warm.
- In a medium bowl, sift confectioners' sugar.
- Add lemon zest, lemon juice, oil, and water, stirring until smooth.
- Dip the cakes into the glaze while warm, taking care to thoroughly cover each cake.
- Place the cakes on a wire rack with wax paper underneath to catch the drips.
- Let glaze set firmly before storing in an airtight container.
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2013/02/lemon-blossoms/
3.5.3217