Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel. I like to make the glaze while they are baking so it is ready to use once they are baked. These do not need to cool but for a few minutes.
For the glaze, put powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth.
While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
Using a spoon, drizzle more glaze over blossoms, if desired.
Let set for 1-2 hours. Store in airtight container.
This recipe works great if you want to make them a day ahead too!
Makes 4 dozen
Notes
This recipe still works well with the reduced cake mix sizes.
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