Lemon Blossoms – Lemon Flavored Mini Cakes

These little lemon cakes are the perfect combination of fresh lemon flavor and mild sweetness, making them perfect for any occasion.

Ingredients:

For the cakes:

• 1 box (15.25 oz) white cake mix

• 1 box (3.4 oz) instant lemon pudding

• 2 teaspoons finely grated lemon zest

• 4 large eggs

• ¾ cup (1½ sticks) melted and slightly cooled butter (!) (!)

For the glaze:

• 2 cups powdered sugar

• 3 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 175°C (350°F) and spray a mini-muffin pan with cooking spray or grease it with butter.

2. In a large bowl, combine the cake mix, lemon pudding, and lemon zest.

3. Add the eggs and melted butter. Use an electric mixer to mix the ingredients until a thick, smooth batter forms, about 2-3 minutes.

4. Fill each mini-muffin tin halfway with the batter.

5. Bake for 8-12 minutes or until the edges are golden brown and a toothpick inserted into the center comes out clean.

6. Let cool in the pan for 5 minutes, then carefully remove and place on a wire rack to cool completely.

7. Meanwhile, prepare the glaze by mixing the powdered sugar with the lemon juice until smooth.

8. While the cakes are still warm, dip the top of each one in the glaze, tap off any excess, and place back on the wire rack to cool and allow the glaze to set.

Additional Tips:

• Use a small ice cream scoop to fill the mini muffin tins evenly.

• For a prettier presentation, sprinkle a little grated lemon zest on top of the frosting before it sets.

• These cakes store well in an airtight container at room temperature for a few days or in the refrigerator for a week.