Lemon Pound Cake Mini Doughnuts - Easter Dessert

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Apr. 14, 2014


Granulated sugar 1 Cup (16 tbs)
Unsalted butter 1/2 Cup (8 tbs) , softened
Eggs 3 Large
Vanilla extract 1/2 Teaspoon
All purpose flour 1 1/2 Cup (24 tbs)
Baking soda 1/2 Teaspoon
Salt 1/3 Teaspoon
Sour cream 1/2 Cup (8 tbs)
Lemon juice 1/3 Cup (4.8 tbs)
Lemon zest 1 Teaspoon
Cooking spray 2 Dash
For the lemon glaze
Powdered sugar 1 Cup (16 tbs)
Lemon juice 2 Teaspoon , milk or cream



Preheat the oven to 325 degrees F. Grease a mini doughnut pan with cooking spray and set aside.



Using a standing mixer, cream the butter and sugar until light and fluffy, for 5 minutes.

Add in the eggs one at a time, and mix well.

In a separate bowl, whisk together the flour, baking soda, salt and set aside.

Add in the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.

Stir in the flour and sour cream alternately to the egg mixture, until combined.

Spoon the batter into the prepared doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Take out the doughnuts from the oven and let it cool.

For the glaze – in a bowl, add in all the ingredients and mix together until smooth.



Glaze the doughnuts and let it sit for some time.



Serve the doughnuts for dessert.



Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10