Ingredients:
1 package of yellow cake mix (~18.5 oz)
1 package of instant lemon pudding mix (~3.5 oz)
4 eggs
3/4 cup of vegetable oil
For the glaze:
4 cups of confectioners’ sugar
1/3 cup of freshly squeezed lemon juice
1 lemon, grated outer peel
3 tablespoons of vegetable oil
3 tablespoons of water
Instructions:
1. Preheat the oven to the temperature specified on the cake mix package for muffins. (Default to 350 degrees F)
2. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, and vegetable oil. Mix until smooth and well combined.
3. Grease a muffin tin or line it with paper liners.
4. Spoon the batter into each muffin cup, filling each one about two-thirds full.
5. Bake the lemon blossoms according to the cake mix package instructions for muffins (~10-12 mins or so), or until a toothpick inserted in the center of a muffin comes out clean.
6. While the lemon blossoms are baking, prepare the glaze. In a separate bowl, whisk together the confectioners’ sugar, fresh lemon juice, lemon zest, vegetable oil, and water until smooth.
7. Once the lemon blossoms are done baking, remove them from the oven and let them cool slightly in the muffin tin.
8. While the lemon blossoms are still warm, dip the tops into the glaze or drizzle the glaze over each muffin.
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