Lemon Pound Cake Mini Doughnuts - Easter Dessert

Weelicious's picture

Apr. 14, 2014

Ingredients

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

Directions

GETTING READY

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

MAKING

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.

FINALIZING

Glaze the doughnuts and let it sit for some time.

SERVING

Serve the doughnuts for dessert.

Recipe Summary

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