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Lemon Blossoms Recipe

Lemon Blossoms

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Average Rating:

Total Reviews: 887

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  • on May 14, 2013

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    WOW!! These are wonderful. I used cupcake liners so I didn't have a problems with them breaking up on me at all. Instead of dipping them into the glaze, I used a spoon and drizzled the glaze over them and then went back and drizzeled some more. The batter was thick but instead of adding a couple of tablespoons of water as some have suggested, I added a couple of tablespoons of lemon juice instead. These are a must try. Do not be afraid they are simple to make and I used a regular cupcake muffin tin. These are wonderful.

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  • on April 26, 2013

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    Wonderful! I discovered what everyone meant by it being a bit messy, but I didn't have too bad of time. I used a regular aluminum mini muffin pan and I will be getting a non-stick one because they did stick a bit. Crisco works best. This batter is VERY thick, so I put it in a piping bag fit only with a coupler and piped the batter in the wells.. Do NOT go anymore than halfway up because they rise quickly. DO let them brown a little more than you think you should. If the glaze is too thick, thin it a little. I used a little fresh lemon juice in it if it was getting too gummy. Glaze with your fingers and use a fairly deep bowl to dunk easier. I would start with the top of the cake and stick it in as far as it would go and lift (slowly because it can sometimes pull the cake in half, then turn in over and dunk the bottom and put it on the rack sitting in a sheet pan lined with wax or parchment paper. They dry quickly. Love them!

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  • on April 09, 2013

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    i cut back a little on the lemon...over all an amazing recipie

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  • on April 01, 2013

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    These are INCREDIBLE! My family went nuts over them for Easter. I changed 2 things: I added more fresh lemon juice to the glaze and I added 1.5 TBS poppyseed to half the batter.

    The poppyseed ones went over even better than the regular :

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  • on March 30, 2013

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    Foe several years now I have been in charge of bringing "those little lemon cakes" to Easter. They are always a great hit!!! Other reviewers are right, use lots of Pam, and the batter is messy, but it is worth it.

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  • on March 10, 2013

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    I think these are just okay but every time I make these people LOVE them and always ask for the recipe plus they are real easy to make.......therefore I have to give this 5 stars.

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  • on March 09, 2013

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    Tasty little muffins! My son isn't a big lemon fan, so I also did orange zest and he loved it! Very simple & easy to make!

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  • on February 16, 2013

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    This is a wonderful recipe. I made these for weekend guests and they really were a hit. I found that the blossoms did not stick in the nonstick mini muffin pans. The ones I did in the older mini pans(without the nonstick coatingdid have a tendency to stick a little. Another thing that really worked for me was to grease the pans with Crisco (or any solid veg. shortening, rather than the spray-type shortening. The flavor of these are wonderful. I love the slight crunch of the glaze paired with the moist cake-like quality of the muffins. They're sweet, but for those of us sweet-tooth addicts, they're wonderful. Another winner from Ms. Paula. Boy, has my cookin' improved since I "met" you, Gal!

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  • on February 14, 2013

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    I get requests for these all the time from anybody that has tried them. At home, work, etc. You have to try them.

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  • on February 01, 2013

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    I've made these so many times I can't count!
    Friends now ask me to make these for parties!
    My daughter 9 year old daughter is now in charge of making these!
    They are the best for any occasion!

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