|Granulated sugar||1 Cup (16 tbs)|
|Unsalted butter||1/2 Cup (8 tbs) , softened|
|Vanilla extract||1/2 Teaspoon|
|All purpose flour||1 1/2 Cup (24 tbs)|
|Baking soda||1/2 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.