Best Lemon Blossoms Recipes

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LEMON BLOSSOMS (PAULA DEEN)



Lemon Blossoms (Paula Deen) image

Make and share this Lemon Blossoms (Paula Deen) recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 1h27m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

18 1/2 ounces yellow cake mix
3 1/2 ounces instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zest of
3 tablespoons vegetable oil
3 tablespoons water

Steps:

  • Preheat the oven to 350°F.
  • Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
  • Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
  • Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
  • With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
  • Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

PAULA DEEN LEMON BLOSSOMS



PAULA DEEN LEMON BLOSSOMS image

Categories     Dessert     Pastry

Yield 5 doz

Number Of Ingredients 10

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
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL



Sauteed Baby Zucchini with Squash Blossoms and Lemon Basil image

Categories     Side     Sauté     Basil     Zucchini     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 tablespoons butter, divided
1 pound baby zucchini, halved lengthwise, each half cut lengthwise into 3 wedges
1 1/2 teaspoons chopped fresh lemon basil or regular basil
Fleur de sel (fine French sea salt)
18 zucchini squash blossoms*

Steps:

  • Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
  • *Available at farmers' markets and some specialty foods stores.

PAULA DEEN'S LEMON BLOSSOMS



Paula Deen's Lemon Blossoms image

Shared at our Feb 18th Curious Cuisiners meeting by Betty Ellis

Provided by Club Recipes

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 10

1 pkg yellow cake mix
3 1/2 oz lemon pudding mix
4 large eggs
3/4 c vegetable oil
GLAZE
4 c powdered sugar
1/3 c fresh lemon juice
1 lemon, zest of
3 Tbsp vegetable oil
3 Tbsp water

Steps:

  • 1. Preheat oven to 350 degrees. Spray mini muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth. about 2 minutes. the batter will be thick. Pour a small amount of batter, fill in each muffin tin half way. A small cookie scoop is the perfect thing to make them a uniform size.
  • 2. Bake for 12 minutes, I baked four dozen at a time so it took a little longer- be sure to reverse places in the oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm. Turn out onto a tea towel.
  • 3. Make glaze while the cakes are baking, Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil and 3 tablespoons of water. Mix with a spoon until smooth.
  • 4. With your fingers, dip the cupcakes into the glaze while they are still warm covering as much of the cake as possible, or spoon glaze over the warm cupcakes turning them to completely coat. Place on wire racks with waxed paper underneath to catch drips.
  • 5. Let glaze set thoroughly, about 1 hr, before storing in containers with tight fitting lids.

LEMON BLOSSOMS FROM PAULA DEEN



LEMON BLOSSOMS FROM PAULA DEEN image

Categories     Fruit     Dessert     Bake     Cupcake

Yield 60

Number Of Ingredients 11

4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil
Pam
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water

Steps:

  • Preheat the oven to 350 degrees. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

LEMON BLOSSOMS



Lemon Blossoms image

Lemon Blossoms are a soft cake like muffin. Full of lemony flavor and yummy glaze on top. Fresh for the summmer and makes a great ending to a summer dinner.

Provided by Annamaria Settanni McDonald

Categories     Other Snacks

Time 1h25m

Number Of Ingredients 11

CAKE
4 eggs
3 1/2 oz instant lemon pudding mix
1 box yellow cake mix
3/4 c vegetable oil
GLAZE
4 c powdered sugar
1/3 c lemon juice for lemons
zest from 1 lemon
3 Tbsp vegetable oil
3 Tbsp water

Steps:

  • 1. Preheat your oven to 350 degrees. Spray miniature muffin tins with vegetable oil cooking spray.
  • 2. Mix cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way.
  • 3. Bake for 12 minutes. Turn out onto a towel.
  • 4. To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
  • 5. Spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.

LEMON BLOSSOMS



Lemon Blossoms image

These are really good, a little tart but plenty sweet. This came from Paula Deen on Food Network!

Provided by Bernice Mosteller

Categories     Other Desserts

Time 30m

Number Of Ingredients 10

18 1/2 oz pkg. yellow cake mix
3 1/2 oz pkg. instant lemon pudding mix
4 large eggs
3/4 c vegetable oil
GLAZE:
4 c confectioners' sugar
1/3 c fresh lemon juice
1 lemon, zested
3 Tbsp vegetable oil
3 Tbsp water

Steps:

  • 1. Preheat the oven to 350*
  • 2. Spray miniature muffins tins with vegetable oil cooking spray.
  • 3. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.
  • 4. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
  • 5. To make the Glaze: sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
  • 6. With fingers. dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

LEMON BLOSSOMS



LEMON BLOSSOMS image

Number Of Ingredients 9

For blossoms:
1 box of yellow cake mix (plus ingredients to make cake)
3 12 oz boxes of instant lemon pudding
For glaze:
4 cups of powdered sugar
Zest of lemon
1/3 cup of lemon juice
3 tablespoon water
3 tablespoon vegetable oil

Steps:

  • For blossoms: Combine cake mix, pudding, eggs, and oil and water. Blend well until smooth. Scoop batter into mini muffin tins, bake 12 minutes in preheated 350 degree oven. For glaze: Sift sugar into bowl. Add lemon juice, zest, oil and water. Mix until smooth. Spread or dip glaze over cupcakes while still warm. Place wire rack to cool.

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