Lemon Blossoms

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This recipe is nothing short of spectacular. After reading the reviews, there were several people who said these were dense, they needed to add water, couldn't 'pour', didn't release from pan, etc. So, I was a bit skeptical. However, I had NONE of those problems when following the recipe exactly as-is (didn't over-beat the batter, etc..

I did use quite a bit of vegetable oil spray on the pans to ensure their release after baking... and it worked- they popped right out onto the tea towel. These were fluffy and DELICIOUS. The zest and lemon juice in the glaze is really what makes these so delicious- so don't skimp there!

12 minutes was perfect for the baking time with my oven. The result was moist, delicious, with the perfect amount of lemony-zing. I can't wait to share these at my daughter's party today!

Bravo, Paula! You have a new fan (between this and your corn/avocado/tomato salad recipe :-.

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They are tasty. Today I made them for about the 15th time, and each time I say never again. The trouble is that the family loves them.
The dough is so sticky that I have to push it off the spoon into the tin. When they're done they have to be forced out of the tin after running a knife around each one; this after spraying well before filling. Finally I read the reviews here, and added lemon juice and a little water to the batter. They were lighter in texture; very flavorfull; and best of all they slipped out of the pan. I'll make them again,but I can't understand how they turn out and are so easy for other people. They took me an entire morning, and the kitchen was a mess.

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My teenage step-son described these as "little lemony drops of Heaven!" Needless to say, we make these often (in the Spring- for Easter, or bridal showers, or anytime my kids ask for them!

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So delicious and easy to make. Made it for work and everyone loved them. This recipe is a definite keeper!

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I love making cupcakes, so I came across this recipe when I was looking for something new to try and just made them for the first time tonight. They are AMAZING!!!!! I absolutely love them and will definitely make them again. I'm having a family gathering tomorrow and know my family will love them. They were super easy to make, not a big mess as other viewers said, and taste great! One of the easiest and tastiest recipes I've tried so far. Thanks Paula!!!

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Made these numerous times, and its always a hit. i have had problems, with them not falling out of the pan, and or falling apart, and i tried something the recipe does not suggest.... i let the cakes stay in the pan 5 minutes before removing. this has worked out marvelous.

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Truly addictive. I followed the recipe exactly (except for baking time adjustments for my overly hot oven, and while it's true that the batter is super thick and does not "pour" at all, they still came out great. Looked just like the picture. I had no problem with them falling right out of the tin. Next time I will use a much bigger sifter -- the one I had was small and it took FOREVER to sift the sugar.

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five stars WITH THE FOLLOWING CHANGES!!! Definetely add at least one cup water to cake mix, also I used Lemon cake mix (Dunc Hines Moist rather then yellow and it was super tasty, lemony without being over the top lemony. I also filled the mini cupcake tins almost to the top rather then halfway like she says, the first batch came out tiny and bite size, a little hard even, the second batch when I filled them up more came out fluffy, moist, and more like a small cupcake then a hard wafer. Will def make again, everyone loved them.

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I LOVE this recipe!! I first came across it in March of 2006 and have since used it at graduation parties, wedding parties, and other spring/summer events. My family loves this recipe and often requests it of me. Full disclosure: It can be a little time consuming, so if you're needing a quicker treat, this may not be the one, but if you are able, it is like a little lemon donut/cupcake that is a big hit!

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Way too sweet!!>.<