by keyword

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

comment on this post

Lemon Pound Cake Mini Doughnuts (makes 18 doughnuts)

Prep Time: 10 mins Cook Time: 20 mins

nut free

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 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)

Preparation

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.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

leave a comment

34 comments

  • JulieD

    So cute and they look delicious too!

    leave a comment

  • Karen

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

    leave a comment

  • Lori RecipeGirl

    So pretty for spring- love them!

    leave a comment

  • Mary

    Could you make them in mini-muffin pans instead?

    leave a comment

    • Catherine McCord

      Yes! Bake time is the same!

      leave a comment

  • Jenn

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

    leave a comment

    • Catherine McCord

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

      leave a comment

  • Manin

    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 ... :)

    leave a comment

    • Catherine McCord

      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! ;)

      leave a comment

  • Julie

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

    leave a comment

    • Catherine McCord

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

      leave a comment

    • Lidiya

      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..

      leave a comment

  • Gwen

    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?

    leave a comment

  • Sophia

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

    leave a comment

  • Diana

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

    leave a comment

    • Mary-Claire

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

      leave a comment

  • Charsiubau

    I will try this in my electric mini donut maker.

    Thanks for the recipe.

    leave a comment

  • Diep

    I don't have doughnut pans... Will mini cupcake pans work?

    leave a comment

    • Catherine McCord

      Yes they will!

      leave a comment

  • [email protected]

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

    leave a comment

  • Shelley M

    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!

    leave a comment

  • Kate ¡Hola! Jalapeño

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

    leave a comment

  • Aida Mollenkamp

    These sounds superb!

    leave a comment

  • Mary

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

    Very delicious!!

    leave a comment

  • Stacy

    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.

    leave a comment

  • Erika

    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.

    leave a comment

    • Catherine McCord

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

      leave a comment

  • Brixie Mathewson

    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.

    leave a comment

  • Lisa

    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~

    leave a comment

  • Mary

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

    leave a comment

    • McCord

      I freeze them without the lemon glaze!

      leave a comment

  • Yeni

    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!

    leave a comment

  • Zoe

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

    leave a comment

    • McCord

      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!

      leave a comment