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Lemon Pound Cake Mini Doughnuts

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Servings: 1 doughnuts
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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)

Instructions 

  • Preheat oven to 325 degrees F.
  • Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, making sure to incorporate each one.
  • In a separate bowl, whisk together the flour, baking soda, salt and set aside.
  • Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
  • Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined.
  • Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  • Mix together the glaze ingredients until smooth.
  • Allow the doughnuts to cool completely before glazing.
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