Ingredients:
1 package yellow cake mix
1 (3.5 oz) package instant lemon pudding
4 eggs
3/4 cup vegetable or canola oil
For the Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
Grated lemon zest of one lemon
3 tablespoons vegetable or canola oil
3 tablespoons water
Instructions:
Preheat the oven to 350°F. Apply nonstick cooking spray to a small muffin pan.
In a large bowl, combine cake mix, lemon pudding mix, eggs, and oil.Blend for two minutes using an electric mixer.
Divide the mixture among the muffin cups, one spoonful at a time.. Bake for 12 minutes.
After taking the pan out of the oven, turn the lemon flowers onto a cloth.
To prepare the glaze, sift powdered sugar into a medium bowl. Add lemon juice, lemon zest, oil, and water. Mix until smooth.
Dip warm lemon blossoms into the glaze, coating as much as possible.
Place the blossoms on wire racks with waxed paper underneath to catch drips.
Before serving or keeping in an airtight container, allow the glaze to set completely.
Optional: You can also add small pieces of candied fruit right after glazing for decoration.