Use a yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.
You can substitute Cook and Serve Lemon Pudding for instant pudding if it is difficult to find. They have almost identical ingredients.
Fill the muffin holes only half full using a teaspoon.
Use the zest of a whole lemon. For best results, use a microplane grater for fine lemon zest.
Do not overbake. Bake for 10-12 minutes or just until set.
The lemon glaze should be of a dunkable pourable consistency to make it easy to glaze the tops of the lemon blossoms.
Store the cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. See more below about freezing.
HOW TO FREEZE LEMON BLOSSOMS
Once dunked in the glaze and thoroughly cooled, add the mini cakes bake to the mini muffin pan and place the pan in the freeze on a level surface. This technique is known as flash freezing. Once fully frozen, transfer to a zipper freezer or freezer-safe container and freeze for up to 3 months. Thaw in the fridge or on the counter.
ADVERTISEMENT
