1 package yellow cake mix (about 18.5 oz.)

1 package instant lemon pudding mix (around 3.5 oz.)

4 large eggs

3/4 cup vegetable oil

For the Lemony Glaze:

4 cups confectioners’ sugar

1/3 cup fresh lemon juice

Zest from 1 lemon

3 tablespoons vegetable oil

3 tablespoons water


Kickstart by preheating the oven to the muffin baking temperature recommended on the cake mix box (Usually, 350°F).

In a capacious bowl, whisk together the cake mix, lemon pudding mix, eggs, and oil until velvety.

Prep your muffin tin with some grease or paper liners.

Portion out the mix, filling each muffin mold to about two-thirds.

Bake as per the cake mix instructions, usually 10-12 minutes, or until a tester comes out clean.

Simultaneously, conjure up the glaze. Blend the confectioners' sugar, lemon juice, zest, oil, and water until it's silky.

Once baked, give the blossoms a breather to cool just a bit.

While they’re still warm and inviting, immerse the tops in the glaze or drizzle generously.