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 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)

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.