Grandma used to call these her “sunshine cakes”—bright, sweet, and always baked when we needed cheering up. One bite, and everything felt lighter. 🍋💛🍰
Ingredients:
1 box lemon cake mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup sour cream
Zest of 1 lemon
Powdered sugar for dusting
Optional: lemon glaze or lemon curd for topping
🚨Instructions with emoji and ending in "Enjoy!"
1️⃣ Preheat oven to 350°F (175°C). Grease mini muffin tins or a bundtlette pan.
2️⃣ Mix it up: In a bowl, combine cake mix, pudding, eggs, oil, milk, sour cream, and lemon zest. Beat until smooth. 🍋
3️⃣ Spoon & bake: Fill each cavity about 2/3 full. Bake for 12–15 minutes (mini) or 18–22 minutes (bundtlette) until golden. 🧁
4️⃣ Cool & dust: Let cool slightly, then dust with powdered sugar or drizzle with glaze.
Enjoy! ☀️🍋
🍰 Sweet, tangy, and perfect for parties or afternoon pick-me-ups—just like a little drop of sunshine!
Rating: ★★★★★
Prep Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 mini cakes
Calories: ~160 per mini