So, you've heard of lemon bars, lemon cakes, and lemon cookies—but have you tried Lemon Blossoms? They're these adorable little mini lemon-flavored cakes that are like a burst of sunshine in every bite. Perfect for those potluck brunches with the gals or just to have something sweet and citrusy around for the kids' snack time. Lemon Blossoms are a Southern classic that's gained popularity everywhere because who can resist something that's bite-sized and boasts that perfect blend of tart and sweet?

The reason I love making these using a yellow cake mix—aside from the handy shortcut it offers—is that it delivers that homemade taste with half the effort, which is perfect for those of us balancing a nine-to-five with our kitchen escapades. Whether you're hosting a baby shower, needing a pick-me-up after a long day, or simply want to add a zing to your weekend baking, Lemon Blossoms are your go-to treat.

Lemon Blossoms make a statement on their own, but if you're looking to pair them with other items, a fresh fruit salad or a selection of mixed berries complements their zesty flavor perfectly. For a more indulgent treat, serve them with a scoop of vanilla ice cream or alongside a cup of your favorite coffee or tea.

Lemon Blossoms
Servings: 24 mini muffins

- 1 box yellow cake mix
- 3.4 ounces instant lemon pudding mix (1 package)
- 4 large eggs
- 3/4 cup vegetable oil
- 4 tablespoons lemon juice, divided
- Zest of 1 lemon
- 2 cups powdered sugar
- 1 tablespoon water

1. Start by preheating your oven to 350 degrees Fahrenheit. Give your mini muffin tin a little spritz of non-stick spray, or, if you're like me and trying to minimize cleanup, use mini muffin liners.

2. In a large bowl, blend together the cake mix, lemon pudding mix, eggs, vegetable oil, 2 tablespoons of lemon juice, and half of the lemon zest until well combined and smooth.

3. Carefully spoon the batter into your prepared mini muffin tin. You'll want to fill them about half full to avoid spillovers; they're blossoms, not volcanoes!

4. Bake for 12 minutes or until the edges are just turning golden brown and a toothpick inserted into the center comes out clean.

5. While the blossoms are baking, whip up your glaze. Combine the powdered sugar with the remaining 2 tablespoons of lemon juice and water, mixing until it's smooth and oh-so-drapable.

6. Once the Lemon Blossoms are done, let them cool in the pan for a couple of minutes. Then, while they're still warm (but not hot enough to burn those precious fingers), dip each one into the glaze, letting the excess drip off before placing them on a wire rack to set.

7. Finish them off with a sprinkle of the remaining lemon zest.

- If you're feeling adventurous, try adding a poppy seed twist to your Lemon Blossoms by stirring in a tablespoon of poppy seeds to the batter.
- For an extra lemony kick, inject a tiny bit of lemon curd into the center of each blossom before glazing.
- If you're out of lemon juice or zest, a quality lemon extract can also do the trick in a pinch—just adjust to taste.
- Make sure not to overbake these little darlings; they're meant to be moist and fluffy, not dry.
- Allow the glaze to set completely if you're planning on storing them, otherwise, you'll end up with a sticky situation.

Enjoy these bites of lemony goodness, and always remember the best recipes are made with a spoonful of love and a pinch of fun!

Copyright 2016 Cooktop Cove