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Lemon Blossoms Recipe

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This recipe for Lemon Blossoms is from The Jenkins/Griffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18 1/2 oz) box yellow cake mix
1 (3 1/2 oz) box instant lemon pudding mix
4 large eggs
3/4 c. vegetable oil

Glaze:
4 c. confectioners' sugar
1/3 c. fresh lemon juice
1 lemon, zested
3 T. vegetable oil
3 T. water
Directions:
Directions:
Preheat oven to 350º.
Spray miniature muffin tin with veg. oil cooking spray.
Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
Pour a small amount of batter, filling each muffin tin half way.
Bake for 12 minutes - turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 T. water.
Mix with a spoon until smooth.
Take a long wooden stick, poke from the bottom of each cake and dip into the glaze while they're still warm, covering as much of the cake as possible.
Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lid.
Number Of Servings:
Number Of Servings:
5 doz.

 

 

 

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