Best 2 Lemon Blossoms Paula Deen Recipes

Indulge in a delightful culinary journey with Paula Deen's delectable Lemon Blossoms, a collection of tempting treats that will tantalize your taste buds. From the classic comfort of Lemon Blossom Bundt Cake to the zesty Lemon Blossom Pound Cake, this assortment of recipes promises a burst of citrusy goodness in every bite. Discover the secrets behind Paula's signature Lemon Blossom Glaze, a versatile topping that transforms ordinary desserts into extraordinary masterpieces. Explore the tangy Lemon Blossom Muffins, perfect for a quick breakfast or afternoon snack. And don't miss the charming Lemon Blossom Cookies, adorned with a touch of sweetness and a hint of lemon zest. Each recipe is carefully crafted to ensure a harmonious balance of flavors, leaving you with a symphony of citrusy delight. Whether you're a seasoned baker or just starting your culinary adventure, Paula Deen's Lemon Blossoms will guide you effortlessly towards creating unforgettable desserts that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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'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

Ingredients

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.

Tips:

For the best lemon blossoms, use fresh lemons. Meyer lemons are a great choice because they are sweeter and less tart than regular lemons.
Be sure to zest the lemons before juicing them. The zest adds a lot of flavor to the blossoms.
Don't overmix the batter. Overmixing will make the blossoms tough.
Fry the blossoms in hot oil until they are golden brown. Don't crowd the pan, or the blossoms will not cook evenly.
Drain the blossoms on paper towels before serving. This will help to remove any excess oil.
Serve the blossoms warm, dusted with powdered sugar. You can also drizzle them with honey or maple syrup.

Conclusion:

Lemon blossoms are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual brunch to a formal dinner party. With their bright citrus flavor and delicate texture, lemon blossoms are sure to be a hit with everyone who tries them. So next time you have a craving for something sweet, give lemon blossoms a try. You won't be disappointed!