Catherine McCord - Lemon Pound Cake Mini Doughnuts

Catherine McCord - Lemon Pound Cake Mini Doughnuts
Weelicious founder Catherine McCord's all-star dessert perfect for bringing kids and adults into the kitchen together.
Lemon Pound Cake Mini Doughnuts
Seasonal Event:
Makes 18 Doughnuts
Prep Time: 10 Mins Cook Time: 20 Mins

Lemon Pound Cake Mini Doughnuts - Home & Family


  • 1 cup granulated sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 3 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • Lemon glaze:
  • 1 cup powdered sugar
  • 1-2 teaspoons lemon juice, milk or cream (to make the icing white)


  1. Preheat oven to 325 degrees F.
  2. Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, making sure to incorporate each one.
  4. In a separate bowl, whisk together the flour, baking soda, salt and set aside.
  5. Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
  6. Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined.
  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.
  8. Mix together the glaze ingredients until smooth.
  9. Allow the doughnuts to cool completely before glazing.