• 7b7e52905f4dc0f1f8616f7d3b105290

Lemon Blossoms

A Paula Deen recipe....YUM!

Prep
Cook
Serves 24people
Ingredients
1
yellow cake mix
1
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
tbsp lemon zest (about 1 lemon
1/3
cup fresh lemon juice
3
tbsp water
Directions
1.
Preheat oven to 350 degrees.
2.
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).
3.
In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil.
4.
Beat for 2 minutes.
5.
Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes.
6.
Turn the cakes onto a cloth towel.
7.
In a medium bowl, sift confectioners' sugar.
8.
Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth.
9.
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.
10.
Let the glaze set thoroughly before storing in an airtight container.

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