White cake mix, lemon pudding, fresh lemon zest, and a simple glaze make these sweet little Lemon Blossoms impossible to resist!
I’ll never forget the first time I made these Lemon Blossoms. It was one of those days—you know, when you just need something bright and happy to shake off a bad mood? It was gray and drizzly outside (classic Midwest spring), and I found myself staring at a lonely lemon in the fruit bowl. I thought, What’s the sunniest thing I can bake right now?
Cue these adorable, zippy little Lemon Blossoms. I whipped them up while humming along to Fleetwood Mac (don’t judge), and by the time they were cooling on the rack, my kitchen smelled like a citrus grove. These bite-sized babies brought the kind of cheer I hadn’t realized I needed. And yes, I ate six before dinner. No regrets.
Why You’ll Love This Lemon Blossoms Recipe?
Let’s be real—sometimes you just need an easy win. These Lemon Blossoms? Total victory. They’re:
- Crazy simple to make. No fancy techniques, just basic mixing and baking.
- Super moist and flavorful. Thanks to lemon pudding and fresh zest, they pack a bright punch.
- Perfectly poppable. They’re bite-sized, so you can snag one (or three) on the go without a plate.
- Ideal for sharing… or not. Bring ’em to brunch, or hoard them at home. I’m not judging.
Ingredient Notes:
I like to know why each ingredient matters. Makes me feel like I actually know what I’m doing in the kitchen—most of the time.
Here’s what you’ll need for these Lemon Blossoms:
- White Cake Mix (15.25 oz box): The base that makes these super light and fluffy. Think shortcut but make it gourmet.
- Lemon Pudding Mix (3.4 oz box): Adds moisture and that punch of lemon flavor. I mean, what’s a lemon treat without a little extra zing?
- Fresh Lemon Zest (2 tsp): Trust me, this is where the magic happens. It gives that bright citrus flavor bottled juice can’t touch.
- Eggs (4 large): They hold everything together. Room temp is best, but hey, if you’re like me and forget? It’ll still work.
- Butter (¾ cup, melted): Because butter makes everything better. And melty butter mixes like a dream.
- Powdered Sugar (2 cups): Sweetens the glaze without overpowering that fresh lemon tang.
- Fresh Lemon Juice (3 tbsp): You want that tart balance in the glaze. And yes, squeeze it fresh if you can.
How To Make Lemon Blossoms?
Step 1: Prep Like a Pro
Preheat your oven to 350°F (175°C). Grab your trusty mini muffin pan and give it a good spray with nonstick cooking spray. If you’re anything like me, you don’t want to be wrestling muffins out of the pan later.
Step 2: Melt the Butter
Melt your butter in the microwave. (Quick and easy, just like I like it!) Let it cool for a couple of minutes. Nobody wants scrambled eggs in their batter.
Step 3: Mix it Up
In a big bowl, stir together your white cake mix, lemon pudding mix, and lemon zest. Then add the eggs and cooled butter. The batter will be thick—like, “do I need an arm workout for this?” thick. Totally normal.
Step 4: Fill the Muffin Cups
Want To Save This Recipe?
Spoon the batter into each muffin cup, filling them about halfway. Don’t overdo it unless you want them to pop out like volcanoes. (Been there, done that.)
Step 5: Bake!
Bake for 9-12 minutes. You’re looking for lightly golden edges and a toothpick that comes out clean. Mine usually hit the sweet spot right at 10 minutes, but ovens are like people—some run hot.
Step 6: Glaze and Amaze
While those babies cool for about 5 minutes in the pan, whisk together powdered sugar and lemon juice to make your glaze. If it’s too thick, add a little more juice. Too thin? More sugar. You got this.
Dip the tops of each Lemon Blossom in the glaze and set them back on a rack. The glaze hardens a little as they cool, giving them that perfect shiny finish.
Storage Options:
- Counter: Airtight container, good for about 3 days. If they last that long.
- Fridge: Fine for up to a week, though they might lose a little fluffiness.
- Freezer: Yep! Freeze in a single layer, then stash in a freezer bag. Defrost on the counter for a quick treat.
Variations and Substitutions:
Feeling adventurous? Here’s how you can switch things up:
- Try different pudding flavors! Vanilla or even cheesecake pudding would be delish.
- Swap out the lemon for lime or orange zest. Citrus is your playground!
- Drizzle with white chocolate instead of glaze. Fancy, right?
- Gluten-free cake mix works too. Just check the baking times.
What to Serve with Lemon Blossoms?
These sweet bites go with everything, but here are a few ideas:
- A hot cup of tea or coffee. Preferably sipped on a porch somewhere.
- A brunch spread. Think quiche, fruit salad, and mimosas.
- On a dessert tray with brownies and cookies. Colorful and crowd-pleasing.
- As a sweet snack at book club. You’ll be everyone’s favorite.
Frequently Asked Questions:
Can I make these ahead of time?
100%! I usually make them the night before a party, and they’re still perfect the next day.
Can I use a regular muffin pan?
You sure can! Just add a few extra minutes to the baking time. Keep an eye out—they’re done when they’re golden.
Does it have to be fresh lemon juice?
Look, I get it. Sometimes you just don’t have a fresh lemon lying around. Bottled works in a pinch, but fresh gives you the best flavor.
And there you go—my favorite Lemon Blossoms recipe, complete with all the messy, joyful, and zesty goodness you need. Give them a whirl, and tell me how they turn out! Did you eat five before they cooled? (Same.) Got a new twist I should try? I’m all ears.
Drop me a comment below or tag me in your kitchen creations. Can’t wait to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Blossoms
Ingredients
- 1 15.25 oz box white cake mix
- 1 3.4 oz box lemon pudding mix
- 2 tsp lemon zest
- 4 large eggs
- ¾ c butter 1½ sticks
For the Glaze:
- 2 c powdered sugar add more if needed
- 3 tbsp freshly squeezed lemon juice add more if needed
Instructions
- Preheat your oven to 350°F (175°C) and apply a layer of cooking spray, to a mini muffin pan.
- Take a microwave bowl melt the butter and let it cool down slightly.
- In a bowl mix together the cake mix, lemon pudding mix and lemon zest.
- Stir in the eggs and cooled melted butter until you have a mixture.
- Fill each muffin cup halfway with batter. Bake for 9 to 12 minutes. Until the edges become golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.
- Combine powdered sugar and lemon juice in a bowl to create a glaze.
- Dip the top of each muffin, into the glaze then place them back on the cooling rack to cool completely.
- Enjoy these Lemon Blossoms!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
