Scrumptious Sunday: Lemon Blossoms

I’m up and at em, ready to tackle the day.  

Even though I have nothing planned, I know it’s going to be a great one.  

The sun is shining, the breeze is coming in through the sliding glass doors in the living room.  

The birds are chirping in the backyard.  

Happy Sunday!

Today, I’m sharing one of my favorite lemon recipes with you.  I figured it’s about that time of year when I start baking light and fresh sweets.  I’ve used this recipe for all kinds of get togethers from showers to jewelry parties.  They are always a hit! To see the original post of this recipe, visit SMWL. 

Lemon Blossoms

Ingredients:
1 pkg yellow cake mix
1 pkg instant lemon pudding mix
4 eggs
3/4 cup of vegetable oil

Glaze:
4 cups of powdered sugar
1/3 cup of fresh lemon juice
1 lemon (zest)
3 tbsp. vegetable oil
3 tbsp. water

Directions:
1. Preheat over to 350.
2. Spray mini muffin tins with cooking spray.
3. Combine first 4 ingredients with an electric mixer until smooth (about 2 min)
4. Fill each tin about 1/2 way.
5. Bake for 12 minutes. Turn out onto teal towel.

Glaze:
1. Sift sugar. Add juice, zest, oil & water.
2. mix with spoon until smooth.
3. With fingers or a fork in bottom of muffin, dip the glaze covering as much of cake as possible.
4. Dry on wire rack with waxed paper underneath to catch drips.
5. Dry for an hour.