Lemon Blossom Recipe
Are you a cake lover or do your little ones love after school snacks? These Lemon Blossoms taste so good they are sure not to last long in your house. They are moist and have the best lemon flavor. For the full written and printable recipe visit us at cookitvlog.com
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AMAZING Lemon Cookies Recipe
These soft and chewy lemon cookies have a perfect amount of lemony zing. Every bite melts in your mouth and the cookies themselves are basically foolproof! While I love all my recipes, these lemon cookies are a family favorite in heavy rotation.
Recipe:
We can’t get enough of these perfectly sweet, soft cookies, especially when topped with a crunchy lemon glaze! By the way, these cookies stay super soft for days, it’s not one of those situations where you need to eat them straight out of the oven.
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Lemon Blossoms
If you love lemon as much as I do, y'all are going to love these yummy little lemon blossoms. They are the perfect little bites of cake, covered in a absolutely addicting lemony glaze. These are great to take for church potlucks, family gatherings or any party, really they're great anytime!! The best part is, with a few simple ingredients, you can make these in an afternoon. So y'all come on the kitchen with me and we'll make these together!
For the cakes:
1- 18.5 oz package, lemon cake mix
1-3.5 oz package, lemon instant pudding mix
4- large eggs
3/4-cup vegetable oil
zest of 2 lemons
Glaze:
4-cups- powdered sugar, sifted
1/3-cup- freshly squeezed lemon juice
zest of 1 lemon
3-TBSP-vegetable oil
3-TBSP- water
Preheat your oven to 350 degrees. Spray your mini-muffin pan with cooking spray and set aside.
Combine the cake mix, pudding mix, eggs, oil and lemon zest, in a large bowl and blend with a stand mixer, hand mixer, or even a whisk, for about 2 minutes.
With 2 spoons, or a small scoop, place a small amount of batter in each muffin cup, filling each cup about 1/2 full. Bake for 12-14 minutes, or until lightly browned. Remove from the oven and let cool in the pan for about 2-3 minutes, then turn out the cakes onto a cooling rack or a towel to cool completely. Repeat with remaining batter until all the cakes are baked and cooled.
For the Glaze:
In a large bowl, place the sugar, lemon juice, zest, oil and water and mix until combined. This should be relatively runny, so you can dip the cakes.
With clean fingers, or a fork--if you don't like to play in the glaze like I do--dip the cakes, one at a time, into the glaze, turning to coat all the surfaces. Remove from glaze and allow some of the glaze to drip before placing on a cooling rack to set. I sit my cooling rack in a rimmed baking sheet to catch the excess glaze. Repeat with all the cakes, until they are all coated in that delicious lemony glaze. I'm serious y'all, I could drink that glaze, it's that good. When all the cakes are glazed, allow them to sit so the glaze can harden. Then you can store in an air-tight container. I'm not sure how long they will keep, they only last a few days at my house.
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Love & Best Dishes: Orange Blossoms Recipe | Mini Cupcake Ideas
Orange Blossoms Recipe | Mini Cupcake Ideas - This glazed orange cupcake recipe easy is a twist on Paula's lemon blossom recipe, and the perfect citrus dessert idea for summer.
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