Monday Menu ~ Lemon Blossoms

Here is another Paula Deen gem! These pretty mini-cakes are all kinds of yumminess. A very summery kind of taste to them, and they are great all by themselves or with some sliced strawberries. And, since Spooners opens on Wednesday (hello, summer!), I will need lots of things to do with strawberries. Maybe you will like these, too!

Lemon Blossoms

1 box yellow cake mix

1 box (3.4 oz.) instant lemon pudding

4 large eggs

3/4 cup plus 3 TBSP vegetable oil, divided

4 cups powdered sugar

1 TBSP lemon zest (about 1 lemon)

1/3 cup fresh lemon juice (from same lemon)

3 TBSP water

In a large bowl, combine cake mix, pudding mix, eggs, and 3/4 cup oil. Beat with mixer at medium speed for 2 minutes. Spray mini muffin pan with non-stick spray. Spoon about 1 TBSP batter into each muffin cup. Bake at 350 for about 12 minutes. Turn cakes onto a cloth towel.

In a medium bowl, sift powdered sugar. Add lemon zest & juice, remaining 3 TBSP oil, and water, stirring until smooth. Dip cakes into glaze while they are still warm, covering as much of the cake as possible. Place dipped cakes onto wire rack with wax paper underneath to catch drips. Let glaze set thoroughly, then store in airtight container. Makes about 5 dozen.