We travel in our RV and host differant sites and parks We also do Gate Guard and Gate Attendant. Our last job was Gate Attendant for a logging area we had pot lucks for our company I did your lemmon Blossoms and everyone just had fits. The first time I made them I could not believe they would come out right with out more liquid but wow they are great. Thanks Paula

By Pegs5 on April 23, 2012

I tried these and followed the directions to the letter... total failure. Strange, way too oily thick batter, fell in the middle, not cooked inside, stuck horribly to mini muffin tin (though thoroughly sprayed. I tried this twice! I am thinking that the "3/4 cup oil" should be 3/4 water!!! Has to be! Would someone please check on this for me? Thank you.

By Sarah on April 08, 2012

Tried these today and I had the same problem as Dorene. Batter was very very stiff. When I baked them they never rose and so were flat and hard to remove from the pan. Taste Ok but broke apart. will try another batch but would love to know what went wrong.

By Barbara on April 05, 2012

I am looking to make these for a family event and they need to be frozen. Should I freeze them before or after applying the glaze? I did not know if I should freeze them, then warm them to apply the glaze or glaze them and freeze after completed. Thank you to anyone who can help, as you can see I am not a huge baker but the comments make this seem fairly easy and have a good taste.

By Anonymous on March 30, 2012

These turned out exactly like Paula's that she made on TV. I can share with all our friends! Will definitely be making these again! Thank you, Paula.

By Karen on March 25, 2012

I am one of Paula's most devoted fan's, and I am always searching for new and exciting recipes , to try out for my friends and family... I am looking forward to trying this recipe, especially for my Mom, for her birthday coming up in March..She is a lemon lover, and these little cups of sweet lemon goodness would be just perfect to fill a basket of love for my Mom..... Love and lemon wishes, from my kitchen to yours... Angela Salerno...

By Angela Salerno on February 24, 2012

These are wonderful! Making another batch!

By Pat on January 16, 2012

In the ingredients it states: 18 1/2 ounce package yellow cake mix 3 1/3 onnce package instant lemon pudding mix it is suppose to be a 1/2 package of cake and pudding mix? The 18 and 3 are confuseing?

By Mary Otero on January 09, 2012

Had a difficult time finding an "18 1/2 oz yellow cake mix." Most are smaller. Ok to use a smaller one? Ended up buying one that was 18+ oz. and then noticed it already had "one package of pudding" in it! Why do manufactures do this to us? Had to use it anyway and I guess they came out ok, although I did not get 5 dz. The batter became VERY thick and gooey. Manufactures keep changing sizes of packages/contents so many favorite old recipes are difficult to recreate. Would appreciate your comments. Thank you, jha

By jha on December 24, 2011

I FOLLOWED THE RECIPE, I DON'T KNOW WHAT HAPPENED, THE CAKE MIX WAS VERY STIFF AND DRY, AFER BAKING I ICED THEM WITH THE GLAZE. THE GLAZE WAS REALLY GOOD BUT THE TEXTURE OF THE CAKE WAS NOT GOOD, I WAS EXPECTING A LIGHT CAKE LIKE TEXTURE INSTEAD the cake was too dry almost a crunchy texture. When Paula made them on her program they looked so delicious, I don't know what I did wrong.

By Dorene on December 23, 2011

I have a correction from my last post. I discovered I did not cook them long enough and thats why they fell apart. I also meant to say they made 4 dozen not 2.

By Lisa on December 23, 2011

Taste is good but I followed the directions exactly but only got 2 dozen mini blossoms. They also fell apart really easy.

By Lisa on December 23, 2011

I have made the lemon blossoms a number of times and they are a hit every time. In fact, my insists that I make them for all our holidays and any other time they can come up with. Thank you for sharing this recipe with us. Merry Christmas to you and yours. Paula Deen is my favorite chef. I am a fellow southerner.

By Sandra Graham on December 15, 2011

i was very pleased with this recipe . I make them again and made few changes . adding coconut and macademia nuts. I also email the recipe to my friends in Mexico. Thankyou Mary I'm getting ready for the holidays and I would like to make the crown roast and hope is going to be as good as it look when you fixed.

By Mary on December 13, 2011

I can not stress how great these are! They are always a hit and I have never had left overs...only complaints that they are all gone. This is my favorite "go to" recipe to bring to gatherings. Nothing to cut...just pop them in your mouth. You can't eat just one!

By tsimm on December 08, 2011

These are wonderful! A HIT EVERY TIME. The platter comes back emtpy everytime. Except when my boys hide them, so they have some to bring back home.

By JPICK on November 28, 2011

CAN THIS BE USED FOR BREAD, just missing water

By JULIE on November 27, 2011

Made these for a Thnksgiving nibble...these are insanely delicious! Even my husband who doesn't eat lemon anything...loved these and ate several.

By Jenn on November 25, 2011

I bought your Paula Deen's Southern Cooking Bible and I LOVE it!!!!

By Debbie on November 06, 2011

These are so easy to make. They are delicious YUMMY YUMMY!! I ALWAYS have to make a double batch and they do not last long at all.. Love them!!

By Lynn Reedy on October 18, 2011