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Lemon Pound Cake Mini Doughnuts
These Lemon Pound Cake Mini Doughnuts are totally within the realm of everyone's culinary skills.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
266
kcal
Author:
Catherine McCord
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:
266
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
72
mg
|
Sodium:
117
mg
|
Potassium:
55
mg
|
Fiber:
0.5
g
|
Sugar:
27
g
|
Vitamin A:
363
IU
|
Vitamin C:
2
mg
|
Calcium:
22
mg
|
Iron:
1
mg