Tuesday, October 27, 2009

Family Cookbook Lemon Blossoms


1 18.5 oz pkg yellow cake mix
1 3.5-oz pkg instant lemon pudding mix
¾ cup veg. oil
4 large eggs

For glaze:
½ cup fresh lemon juice
grated zest of 1 lemon
3 Tbsp veg. oil
3Tbsp water
4 cups powdered sugar


Preheat oven to 350o. Spray mini muffin tin with cooking spray. Combine the cake mix, pudding mix, eggs, and oil and blend with a mixer until smooth. Pour one tablespoon of batter into each muffin cup. Bake for 10-12 minutes (tops should not brown). Turn out onto a towel or wax paper. To make the glaze, sift the powdered sugar into a mixing bowl. Add the lemon juice, lemon zest, vegetable oil, and water. Mix until smooth. Dip the muffins into the glaze while still warm covering as much of the muffin as possible. Place on wire rack with wax paper underneath to catch excess glaze. Let the glaze set (about an hour) before serving or storing.

1 comment:

The Westmorelands said...

these are soooooo yummy!!!!! must be an smu thing...i actually got the recipe from your fellow alum, alyson averitt. i haven't made them in a while...i'm going to have to come up with an excuse to do so!