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Small lemon cakes with white icing and delicate lemon blossoms on a white plate, with a blurred lemon in the background.
Daniel

Bright & Zesty Lemon Blossoms

These tender, bite-sized lemon blossom cakes are bursting with fresh citrus flavor and topped with a sweet lemon glaze. The perfect mini-dessert for any occasion!
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 blossoms
Course: Dessert
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cakes
  • 1 1/2 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1 Large egg room temperature
  • 1/2 cup Milk room temperature, whole or 2%
  • 2 tbsp Fresh lemon zest from about 2 large lemons
  • 2 tbsp Fresh lemon juice
  • 1 tsp Vanilla extract
For the Lemon Glaze
  • 1 cup Powdered sugar sifted
  • 2-3 tbsp Fresh lemon juice as needed for consistency
  • 1 tsp Lemon zest optional, for garnish

Equipment

  • 24-cup mini muffin tin
  • Mixing bowls (large and small)
  • Electric Mixer or Whisk
  • Zester or Microplane
  • Measuring cups and spoons

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 24-cup mini muffin tin, or line with mini paper liners.
Make the Lemon Blossom Batter
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the melted butter, egg, milk, 2 tbsp lemon zest, 2 tbsp lemon juice, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Mix with a spatula or on low speed with an electric mixer just until the flour is incorporated. Be careful not to overmix; a few small lumps are okay.
Bake the Blossoms
  1. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
  2. Bake for 12-15 minutes, or until a wooden skewer inserted into the center of a cake comes out clean. The tops should be lightly golden.
  3. Let the lemon blossoms cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly. They should still be warm for glazing.
Prepare the Lemon Glaze & Finish
  1. While the cakes are cooling, prepare the glaze. In a small bowl, whisk the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a drizzling consistency. Stir in the optional lemon zest.
  2. Dip the top of each warm lemon blossom into the glaze, allowing any excess to drip off. Place back on the wire rack to let the glaze set completely.

Notes

For the best flavor, use freshly squeezed lemon juice and fresh zest. Do not overmix the batter, as this can lead to tough cakes. Store leftover lemon blossoms in an airtight container at room temperature for up to 3 days.