Lemon Donuts (Print Version)
# Ingredients:
→ Lemon Donuts
01 -
2 cups All-purpose flour
02 -
2 teaspoon Baking powder
03 -
½ teaspoon Baking soda
04 -
1 teaspoon Salt
05 -
⅔ cup White granulated sugar
06 -
2 Large eggs, room temperature
07 -
½ cup Milk, room temperature
08 -
½ cup Sour cream, room temperature
09 -
4 tablespoon Unsalted butter, melted and cooled
10 -
1 teaspoon Pure vanilla extract
11 -
2 Lemons, zested
12 -
2 tablespoon Lemon juice (juice of 1 lemon)
→ Lemon Icing
13 -
2 cups Powdered sugar, sifted
14 -
2 Lemons, zested
15 -
1 tablespoon Lemon juice
16 -
2-3 tablespoon Milk
17 -
Extra lemon zest for topping
# Instructions:
01 -
Preheat the oven to 350℉. Spray two donut pans with baking spray. Set aside.
02 -
In a medium bowl, mix the flour, baking powder, baking soda, salt, and sugar.
03 -
In a separate bowl, mix the eggs, milk, sour cream, melted butter, vanilla extract, lemon zest, and lemon juice. Add the wet ingredients into the dry ingredients and mix until just combined.
04 -
Use a piping bag to pipe the batter into the donut pan. It is really easy to over fill the pan. It should only be half full.
05 -
Bake for 9-11 minutes until a toothpick inserted comes out clean. If your oven has room, you can bake both at the same time.
06 -
Let the donuts sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before icing.
07 -
In a small bowl, mix the powdered sugar, lemon zest, lemon juice, and milk. Use a whisk to mix until smooth. It needs to be runny enough to drip off the donuts, but not too runny that the batter is translucent.
08 -
Dip the donuts into the icing. Top with extra lemon zest. Let the icing set before digging in.
# Notes:
01 -
Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the donuts.
02 -
For high altitude baking, add an extra 1 tablespoon of flour.
03 -
Pull out dairy ingredients 2 hours before baking for best results.