Best 2 Paula Deen Lemon Blossoms Recipes

Indulge in a delightful culinary journey with Paula Deen's Lemon Blossoms, a mesmerizing confection that tantalizes taste buds with its ethereal texture and burst of zesty citrus flavors. These delicate pastries, adorned with a crisp, golden crust and pillowy soft center, evoke the essence of springtime with every bite. The enticing aroma of freshly grated lemon zest and the subtle sweetness of powdered sugar blend harmoniously to create a symphony of flavors that will transport you to a realm of pure indulgence. Discover the secrets behind this beloved Southern treat and embark on a delightful baking adventure with our curated collection of Lemon Blossom recipes, each offering unique variations to suit every palate and occasion. From classic Lemon Blossoms dusted with powdered sugar to decadent Lemon Blossom Trifles and sinfully rich Lemon Blossom Bars, this article unveils a treasure trove of delectable recipes that will leave you craving for more.

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:

Make sure your yeast is active and bubbly before using it. This will ensure that your dough rises properly.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Don't overmix the dough. Overmixing will make the dough tough.
Let the dough rise in a warm place. This will help it to rise quickly and evenly.
Fry the lemon blossoms in hot oil until they are golden brown. This will give them a crispy exterior and a fluffy interior.
Serve the lemon blossoms warm with powdered sugar or your favorite dipping sauce.

Conclusion:

Paula Deen's Lemon Blossoms are a delicious and easy-to-make treat that is perfect for any occasion. With their crispy exterior and fluffy interior, these little bites of heaven are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give Paula Deen's Lemon Blossoms a try. You won't be disappointed!

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