Have you ever tried the lemon loaf at Starbucks? The one with the lemony glaze? Yah. This tastes just like it buh bettah.
By the way, this is not a BT original. I actually got this recipe from Paula Deen back when she had a Food Network show and people actually watched cooking shows, not 15-second videos.
If you’re in a pinch and need a fast dessert, this is a really good one because it uses boxed yellow cake mix and lemon pudding mix. All you have to do is crack a few eggs, pour in the oil and stir.
This is a really lemon-y dessert or breakfast, people. Lemon is only second to chocolate for my favorite types of dessert so this is no problem for me! Lemon bars, lemon bread, lemon loaf, lemonade, lemon ice, lemon sorbet, lemon donuts, lemon matcha donuts, I’m drooling. When life hands me lemons, I make at least one of the above. I also have no issue having this for breakfast because it’s as sweet as a coffee cake or cinnamon roll. And it goes *so* well with espresso.
The texture of the cake is super moist. Adding pudding mix to any cake mix gives it a fantastic, firm, and rich texture. I’ve also found that cakes that use oil are a lot less likely to dry out than those that use butter.
The icing is just…deluxe. I can’t even describe it. It hardens enough that it’ll gently crack when you bite into it so you’ll have simultaneously hardened and silky, lemony icing jamming on top of the luscious cake. And you just dip the fresh-from-the-oven mini cakes into the bowl of icing and let it d-r-i-i-i-i-p on down. The more icing, the better. I promise you, these will disappear fast. They’re so innocent because they’re mini muffins. Before you know it you’ve had five!
I wish I knew where food-grade lavender was sold because that would look so lovely and springy sprinkled on top.
With spring and Easter coming up, I highly recommend these lemon blossoms. They’re also great for bridal or baby showers because they are sunny, bright yellow and are full of refreshing pucker.
FYI, I used a mini muffin tin which makes 12 mini muffins. Do it twice and you’ll have about 24 mini muffins. But if I’m being honest with you guys, I made one 12 mini muffin batch, and then I was so eager to use my new donut baking pan, that I put the rest of the batter in it. They turned out more like bundt cakes, but I wasn’t complaining. Lots of icing can be stored in that cavern!
Lemon Blossoms
Ingredients
Lemon cakes
- 15.25 oz Yellow cake mix
- 3.4 oz Lemon pudding mix
- 4 Eggs
- 3/4 cup Vegetable oil
Lemon icing
- 4 cups Powdered sugar sifted
- Zest of one lemon
- 1/3 cup Freshly squeezed lemon juice
- 3 tbsp Water
- 3 tbsp Vegetable oil
Instructions
Lemon cakes
- Preheat oven to 350°F / 175°C. Grease a mini muffin tin with non-stick spray. In addition, line a cooling rack with wax paper.
- Combine yellow cake mix, lemon pudding mix, four eggs, and 3/4 cup vegetable oil in a large bowl. Beat with a hand mixer until well mixed, about 30 seconds on medium speed.
- Fill the muffin tin about half way up. A tablespoon-sized cookie dough scoop is very helpful!
- Bake for 12-14 minutes.
- While cakes are baking, prepare the icing.
- Allow cakes to cool slightly (about 3-5 minutes) and then turn out of the pan. Carefully using your fingers, dip the muffins into the glaze. Place glazed muffin on the wax paper-lined cooling rack.
- Allow them to set for one hour before serving. This allows the icing to harden.
Lemon icing
- Sift powdered sugar in a large bowl. Add lemon zest, fresh lemon juice, water, and vegetable oil. Stir together with a whisk so there are no lumps.