Paula Deen Lemon Blossoms Recipe

These sweet little lemon cakes are bright, soft and full of fresh citrus flavor. They are perfect for parties, holidays or afternoon snacks. This Paula Deen Lemon Blossoms Recipe is simple to make and tastes amazing every time.

The small cakes are topped with a sweet lemon glaze that melts into every bite. They look beautiful and smell wonderful while baking. If you love lemon desserts, this recipe is a must-try. Learn How to make Paula Deen Lemon Blossoms Recipe with easy steps below.

The Secret Behind This Delicious

The secret is the lemon glaze poured over warm cakes. The glaze soaks into the soft cake and adds extra flavor.

Using lemon cake mix makes the recipe quick and easy. Cream cheese also keeps the blossoms moist and rich.

Mini muffin pans help create the perfect bite-sized shape. Every small cake gets covered with sweet lemon goodness.

Recipe Card info

• Recipe Name: Paula Deen Lemon Blossoms Recipe
• Servings: 36 lemon blossoms
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 mins
• Course: Dessert
• Cuisine: American
• Calories: 140 kcal per serving

Equipment List

• Mini muffin pan
• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Cooling rack
• Spoon or small scoop
• Whisk

Ingredients You Need for Paula Deen Lemon Blossoms Recipe

Here are the tasty Ingredients for Paula Deen Lemon Blossoms Recipe:

For the Lemon Blossoms

• 1 box yellow cake mix
• 1 small box lemon gelatin mix
• 4 large eggs
• 3/4 cup vegetable oil
• 1 package cream cheese, softened

For the Lemon Glaze

• 4 cups powdered sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons vegetable oil
• 3 tablespoons water

Instructions

1. Prepare the Oven

Preheat your oven to 350 degrees Fahrenheit. Grease the mini muffin pan lightly to prevent the cakes from sticking.

2. Mix the Batter

Add cake mix, lemon gelatin, eggs, oil and cream cheese into a bowl. Beat until smooth and creamy.

3. Fill the Muffin Pan

Spoon batter into mini muffin cups carefully. Fill each cup about three-quarters full for best baking results.

4. Bake the Lemon Blossoms

Place the pan into the oven. Bake for about twelve minutes until the tops look light golden and set.

5. Cool Slightly

Remove the cakes from the oven carefully. Let them cool in the pan for five minutes before removing gently.

6. Prepare the Lemon Glaze

Whisk powdered sugar, lemon juice, lemon zest, oil and water together. Mix until the glaze becomes smooth and shiny.

7. Glaze the Blossoms

Dip warm lemon blossoms into the glaze completely. Let extra glaze drip off before placing them onto a rack.

8. Let the Glaze Set

Allow the glazed cakes to rest for fifteen minutes. The glaze will harden slightly and become beautifully sweet.

9. Garnish and Serve

Add extra lemon zest on top if desired. Serve the lemon blossoms fresh for the best flavor and texture.

10. Enjoy the Treats

Enjoy these soft lemon cakes with tea or coffee. Every bite tastes bright, sweet, and refreshing.

Expert Tips & Variations

• Use fresh lemon juice for stronger citrus flavor.
• Do not overfill the mini muffin cups.
• Let cakes cool slightly before glazing.
• Add vanilla extract for extra sweetness.
• Sprinkle powdered sugar on top before serving.
• Store in airtight containers to keep soft.
• Add poppy seeds for a fun texture.
• Use orange zest for a citrus twist.
• Chill the cakes for a firmer glaze.
• Serve with fresh berries for extra freshness.

Nutrition Information

Nutrient	Amount Per Serving
Calories	140 kcal
Carbohydrates	18 g
Protein	2 g
Fat	7 g
Saturated Fat	2 g
Sugar	13 g
Sodium	120 mg

Serving Suggestions

• These lemon blossoms taste wonderful with hot tea or coffee. They are also perfect for spring parties and baby showers.
• Serve them on a dessert tray with cookies and cupcakes. Fresh strawberries also pair beautifully with the lemon flavor.
• For holidays, decorate them with colorful sprinkles or extra lemon zest.

Storage & Reheating Tips

• Store lemon blossoms in an airtight container at room temperature for three days. Refrigerate them for up to one week.
• You can freeze the for two months. Place parchment paper between layers to prevent sticking.
• Serve them at room temperature for the best taste and texture. Avoid microwaving because the glaze may melt too much.

FAQs about Paula Deen Lemon Blossoms Recipe

Can I make Paula Deen Lemon Blossoms Recipe ahead of time?

Yes, you can make them one day earlier. Store them in airtight containers to keep them fresh and moist.

How to make Paula Deen Lemon Blossoms Recipe more lemony?

Add extra lemon zest and a little lemon extract. This gives the cakes a stronger citrus flavor and aroma.

Can I use a regular muffin pan?

Yes, but the cakes will be larger. Adjust baking time because larger cakes need more time to cook properly.

Why are my lemon blossoms dry?

Overbaking can make them dry. Remove them from the oven once the tops look set and lightly golden.

Can I freeze lemon blossoms?

Yes, these small cakes freeze very well. Store them in freezer-safe containers and thaw before serving.

Conclusion

This Paula Deen Lemon Blossoms Recipe is sweet, soft and packed with fresh lemon flavor. The tiny cakes are easy to make and perfect for sharing with friends and family.

Now you know How to make Paula Deen Lemon Blossoms Recipe with simple ingredients and quick steps. The bright lemon glaze makes every bite delicious and refreshing. Try these beautiful lemon treats today for a fun homemade dessert everyone will enjoy.