Lemon Pound Cake Mini Doughnuts | Weelicious
34 158

Lemon Pound Cake Mini Doughnuts

Lemon Pound Cake Mini Doughnuts from Weelicious



Easter is upon us and (to me at least) that means a big family brunch with lots of scrumptious treats -- especially for the kids! Pound Cake was always a favorite of mine as a child and I've been thinking of ways to put a new twist on it for Easter. When I was recently gifted Kitchen Aid Mini Doughnut pans at a kids cooking event, I couldn't wait to get home and put them to good use for my pound cake experiment.

Lemon Pound Cake Mini Doughnuts from Weelicious

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).

Lemon Pound Cake Mini Doughnuts from Weelicious

No matter what you decide to make this Easter, I bet if you make these little gems they'll be the first to go!

Lemon Pound Cake Mini Doughnuts from Weelicious

Lemon Pound Cake Mini Doughnuts  (makes 18 doughnuts)

  • Prep Time: 10 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
Easter is upon us and (to me at least) that means a big family brunch with lots of scrumptious treats -- especially for the kids! Pound Cake was always a favorite of mine as a child and I've been thinking of ways to put a new twist on it for Easter....


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

Related Recipes


  1. Zoe

    April 20, 2016 at 12:32 pm

    Can I use a loaf pan instead? If so, how long would I need to bake it for?

    • C. McCord

      April 21, 2016 at 9:40 am

      I haven’t tested this recipe in a loaf pan, but I’m sure it would work great! You will need to increase the baking time to probably 35-50 minutes, until a toothpick inserted in the center comes out clean. Let me know your results if you try it!

  2. yeni

    April 16, 2015 at 6:51 am

    Will this work with a sugar substitute such as honey or maple syrup? Also, if excluding the lemon, do I need to add anything else to make up for the lost liquid? thanks for another great recipe idea!

  3. Mary

    March 17, 2015 at 8:30 am

    Can you freeze these for later? with or without the lemon glaze?

    • C. McCord

      March 17, 2015 at 11:58 am

      I freeze them without the lemon glaze!

  4. Lisa

    March 12, 2015 at 1:01 pm

    These look delicious, but my kids don’t like lemon flavored goodies. Any ideas what to substitute or could I leave out the lemon juice? Thanks~

  5. Brixie Mathewson

    January 10, 2015 at 12:01 pm

    Just made these for my daughter’s 8th Birthday and they are a delicious. Followed the recipe exactly. I used the Wilton 6-cavity doughnut pan and the recipe made 18 donuts in that pan. It probably would have been better to use a little less batter in each donut cavity and make 20+ donuts so they have a better shape.

  6. Erika

    June 28, 2014 at 11:41 am

    Isn’t one stick of butter 1/4 cup, instead of 1/2 cup? So did you mean four us to add one stick or two? I’d guess the latter but I don’t want to get this wrong.

    • Catherine McCord

      June 30, 2014 at 8:45 am

      1 stick of butter is 1/2 cup! Use 1/2 cup of unsalted butter!

  7. Stacy

    April 19, 2014 at 7:42 am

    Making today for Easter tomorrow. How far in advance can you make and they still are fresh and soft? I’m thinking the icing needs to set so they’ll stack and not stick together.

  8. Mary

    April 15, 2014 at 2:11 pm

    They just came out of the oven, so I had to sneak a warm one :-)

    Very delicious!!

  9. aida mollenkamp

    April 15, 2014 at 10:55 am

    These sounds superb!

  10. Kate @ ¡Hola! Jalapeño

    April 13, 2014 at 1:24 pm

    You are speaking my language girl! Great pictures too. :)

  11. Shelley M

    April 13, 2014 at 7:48 am

    I just made these this morning and they were a HUGE hit! My daughter requested pink doughnuts, so I added some chopped up strawberries to the last round, and mashed up a strawberry to add to the icing. She loved it!

  12. Ami@naivecookcooks

    April 10, 2014 at 9:59 pm

    Lemon+pound cake+doughnuts = best combo ever!! This is blowing my mind away!

  13. Diep

    April 10, 2014 at 2:42 pm

    I don’t have doughnut pans… Will mini cupcake pans work?

    • Catherine McCord

      April 11, 2014 at 8:46 am

      Yes they will!

  14. charsiubau

    April 10, 2014 at 2:22 pm

    I will try this in my electric mini donut maker.

    Thanks for the recipe.

  15. Diana

    April 10, 2014 at 11:52 am

    Looks Delish! What could you use in place of sour cream?

    • Mary-Claire

      April 10, 2014 at 4:17 pm

      Diana, I like to use Greek yogurt in place of sour cream. :)

  16. sophia

    April 10, 2014 at 11:46 am

    love your website. please add me to your mailing list. thank you.

  17. gwen

    April 10, 2014 at 11:17 am

    If you only have 3 small eggs when the recipe calls for large, do you add an extra half an egg or use the 3 you have?

  18. Julie

    April 10, 2014 at 11:01 am

    What would you suggest as a non-dairy sub for the sour cream? Would non-dairy (soy, coconut) yogurt work?

    • Lidiya

      April 12, 2014 at 8:17 pm

      So Delicious makes a very rich . thick. and delicious Greek coconut milk yogurt that may substitute well. We are gluten free/dairy free so I will try this as a substitute.,. I have only found it at whole foods. Or you could make your own in a vitamix..

    • Catherine McCord

      April 10, 2014 at 1:53 pm

      I haven’t tested that, but it should work just fine!

  19. Manin

    April 10, 2014 at 10:17 am

    They look so cute and delicious !!
    The lemon juice is from yellow lemons? or green? :)
    My question is because Im from México and we have green lemons here … and I know you use the yellow ones …. so just to know which one do you use … thanks a lot!

    My family and I are big fans of your recipes and both of your books … :)

    • Catherine McCord

      April 10, 2014 at 10:42 am

      I use yellow lemons when I bake! I get the green lemons sometimes, too, but those are special because they’re rare here so those are saved so other purposes! 😉

  20. Jenn

    April 10, 2014 at 9:48 am

    Could these be baked in a standard doughnut pan? I’m just not ready to buy yet another specialized pan!

    • Catherine McCord

      April 10, 2014 at 10:14 am

      Yes! Add a few minutes to the baking time since they’ll be larger portions!

  21. Mary

    April 10, 2014 at 9:46 am

    Could you make them in mini-muffin pans instead?

    • Catherine McCord

      April 10, 2014 at 10:13 am

      Yes! Bake time is the same!

  22. Lori @ RecipeGirl

    April 10, 2014 at 9:43 am

    So pretty for spring- love them!

  23. Karen

    April 10, 2014 at 9:34 am

    Thanks for the recipe! I have mini donut pans and haven’t done much with them yet.

  24. JulieD

    April 10, 2014 at 9:08 am

    So cute and they look delicious too!