Paula Deen's Lemon Blossoms

By á-2660

Ingredients

• 1 (18.25 oz. box) yellow cake mix
• 1 (3.4 oz.) instant lemon flavored pudding mix (I used the cook and serve because that's what I had on hand)
• 4 large eggs
• 3/4 cup plus 3 tablespoons vegetable oil, divided
• 4 cups confectioners' sugar
• 1 tablespoon lemon zest (about 1 lemon)
• 1/3 cup fresh lemon juice
• 3 tablespoons water

Preparation

Step 1

Preheat oven to 350 degrees. Spray miniature muffin pans with nonstick cooking spray (I like to use the cooking spray that has flour in it. I've never had a cake or muffin stick yet). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.


In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. Dip the cakes into the glaze while they are still warm, covering as much of the cake as possible. Place the cakes on a wire rack with wax paper underneath to catch the drips. Let the glaze set thoroughly before storing in an airtight container.