For any of you who don't know......I'M A HUGE PAULA DEEN FAN! Well, I was talking with my friend Sara the other day, and she said that she had a Paula recipe that she wanted to try. Of course I had to try it as well. These Lemon Blossoms are AMAZINGLY delicious, and easy to make. I decided to make some to take to a family party today. It turns out...I'm not the only one who thought they were AMAZINGLY delicious! Everybody loved them.
Here is the recipe, so that each of you can make and try these wonderful delicacies.
PAULA DEEN'S LEMON BLOSSOMS
1 (18.25 oz. box) yellow cake mix
1 (3.4 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 tablespoon lemon zest (about 1 lemon)
1/3 cup fresh lemon juice
3 tablespoons water
Preheat oven to 350 degrees. 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). In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat for 2 minutes. Spoon 1 tablespoon of the batter (I use the small Pampered Chef scoop) into each muffin tin, and bake for 12 minutes. Turn the cakes onto a cloth towel.
In a medium bowl, sift confectioners' sugar. Add lemon zest, lemon juice, remaining 3 tablespoons oil, and water, stirring until smooth. 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. Let the glaze set thoroughly before storing in an airtight container.