Best 2 Paula Deen Lemon Blossoms Recipes

Paula Deen's Lemon Blossoms are delightful teacakes with a sweet and tangy lemon flavor. With a crisp exterior and a light, fluffy interior, these treats are sure to become a favorite. This article will provide you with the best recipe to make these delicious pastries. You'll learn how to make the perfect dough, the zesty lemon glaze, and how to achieve that signature crinkled top. So, gather your ingredients and let's get started on making these delightful Lemon Blossoms!

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:

Use fresh lemons for the best flavor. If you only have bottled lemon juice, add a teaspoon of lemon zest to the dough for extra flavor.
Don't overwork the dough. Overworking will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies at a high temperature so that they will brown quickly. This will help to prevent them from spreading too much.
Let the cookies cool completely before serving. This will help them to set and firm up.

Conclusion:

Paula's Lemon Blossoms are a delicious and easy-to-make cookie that is perfect for any occasion. With their light and fluffy texture, delicate lemon flavor, and beautiful appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet treat, be sure to give Paula's Lemon Blossoms a try!