I've been making Paula Deen's Lemon Blossoms for over a decade. They are super simple but packed with lemon flavor. Cake mixes have been downsized from when this recipe was first shared from 18.25 ounces to 15.25 ounces.
You can get around this one of two ways, either by buying a second cake mix and measuring out 3 ounces or you can make a cake mix "upsizer" like this one from Cake Decorist.
I like to use a cookie scoop to distribute the batter evenly. Do not be tempted to overfill the tins. The cakes will puff up and then collapse and won't cook correctly in the center.
You can change up the cake mix flavor, pudding flavor and fruit juice/zest. They're great with a strawberry, orange or even pineapple cake mix. Using a chocolate cake mix and chocolate pudding is delicious too, drizzled with chocolate syrup instead of the lemon glaze.
Paula Deen’s Lemon Blossoms
- 18 1/2 ounce package yellow cake mix
- 3 1/2 ounce package instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable oil
- 4 cups confectioners' sugar
- 1/3 cup fresh lemon juice
- grated zest of 1 lemon
- 3 tablespoons vegetable oil
- 3 tablespoons water
- Heat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray.
- Combine the cake mix, pudding mix, eggs and oil and beat until smooth, about 2 minutes. Scoop batter into tin, filling each well about halfway. Bake 11 to 13 mins or until a tester comes out clean.
- For the glaze, whisk sugar, lemon juice, zest, oil and water until smooth. Move cakes to a wire rack over a rimmed baking sheet. Spoon glaze over cakes. Let the glaze set for about an hour. Store cakes in an airtight container.
This post has been updated with new photos, text and a printable recipe card.