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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
Course:
Dessert
Seasonal Event:
Spring
Yield:
Makes 18 Doughnuts
Time:
Prep Time: 10 Mins Cook Time: 20 Mins

Lemon Pound Cake Mini Doughnuts - Home & Family
Ingredients

INGREDIENTS:

  • 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)

DIRECTIONS:

  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.

Garden to Table Recipes
Garden to Table Recipes
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