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Lemon Pound Cake Mini Doughnuts
These Lemon Pound Cake Mini Doughnuts are totally within the realm of everyone's culinary skills. Baked (not fried!) these Lemon Pound Cake Mini Doughnuts are moist, delicate and lightly sweet. They may be small in size, but each one offers a burst of tart lemon flavor and is topped with a thin coat of icing (the icing part is totally up to you as these doughnuts are fall-off-the-chair good on their own). It’s really as simple as whipping together all of the ingredients for this lemon pound cake and then filling the tins. The best part about the recipe is that it totally works in both mini and regular sized muffin or donut pan.
Ingredients
For the lemon glaze
Instructions
- Step 1
Preheat oven to 325 degrees F.
- Step 2
Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
- Step 3
Add the eggs one at a time, making sure to incorporate each one.
- Step 4
In a separate bowl, whisk together the flour, baking soda, salt and set aside.
- Step 5
Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
- Step 6
Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined.
- Step 7
Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Step 8
Mix together the glaze ingredients until smooth.
- Step 9
Allow the doughnuts to cool completely before glazing.
Tips & Tricks
Per serving
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