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Lemon blossoms in full bloom, showcasing their delicate yellow petals and vibrant fragrance.

Lemon Blossoms: A Zesty Twist on an Old Favorite!

Welcome to the delightful and sun-drenched world of Lemon Blossoms! These little bites are nothing short of heavenly, offering a zesty explosion of lemon flavor that will whisk you away to a sunny afternoon picnic. Whether you're a lemon lover or simply searching for a sweet treat that captures the essence of spring, these delicious morsels are just what you need. The best part? They're deceptively simple to make and require minimal ingredients, making them a perfect pick for busy families or those impromptu gatherings!
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Ingredients Method

Ingredients
  

  • 1 lemon zested and juiced
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar for glaze

Method
 

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Make sure to grease your mini muffin tin with butter or non-stick spray.
  2. Mix the Wet Ingredients: In a medium bowl, combine the softened butter and granulated sugar. Beat until light and fluffy. Add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
  3. Add Lemon: Stir in the zest and juice of the lemon to the egg mixture. Your kitchen will start to smell fresh and inviting!
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, stirring until just combined.
  5. Fill the Muffin Tin: Divide the batter evenly in the prepared mini muffin tin, filling each cup about 2/3 of the way full.
  6. Bake: Pop the tin in the oven and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. You want them to be light and fluffy!
  7. Prepare the Glaze: While they’re baking, whisk together the powdered sugar and remaining lemon juice in a small bowl until smooth.
  8. Cool and Glaze: Once the Lemon Blossoms are done baking, let them cool for about 5 minutes before gently removing them from the tin. Drizzle the lemon glaze over the warm cakes while they are still on the cooling rack.