You know how it goes, you want to make something special for Easter Sunday, but you need a little reassurance that you can pull it off. Fear not. As you will see in this quick cooking video, these Lemon Pound Cake Mini Doughnuts are totally within the realm of everyone's culinary skills.
It's really as simple as whipping together all of the ingredients for this lemon pound cake and then filling the tins. The best part about the recipe is that it totally works in both mini and regular sized muffin or donut pans.
I've made two batches of these donuts in the past week. One I froze without the icing (to prevent sticking) so I could have a few on hand for whenever we're in the mood for a little treat. The other batch I set aside to pack for school lunch or serve as an after dinner dessert. I made the those with two different types of icings. Adding tart lemon juice to sweet powdered sugar makes for a flavorful clear glaze, while adding milk or cream to powdered sugar (hello decadence) makes for a white and creamy topping. Either way, these donuts are beauteous and a really tasty treat for Easter or any time of year.
Seriously, resist the urge to go to the store, you can do this!
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