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.
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).
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 (makes 18 doughnuts)
- 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
- <b>Lemon Glaze</b> greek yogurt
- 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.