Lemon Pound Cake Mini Doughnuts
These Lemon Pound Cake Mini Doughnuts are totally within the realm of everyone's culinary skills.
Servings: 12
Calories: 266kcal
Ingredients
- 1 cup granulated sugar
- 1 stick unsalted butter, softened (1/2 cup)
- 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.
Nutrition
Calories: 266kcal | Carbohydrates: 39g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 117mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg