An absolute delight for any lemon lover. Perfectly sweet with a bit of sour. Enjoy morning, day, and night like I did. 😉
Total Time: ~ 1 1/2 hours (Prep – 20 minutes | Cook/Assembly – 30 minutes | Wait – 30 minutes)
Mini Donut Pan (I used one made by Wilton, purchased at Bed, Bath, and Beyond)
Ingredients (makes 6):
For the Batter
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
zest from 1 lemon
For the Glaze
1/8 cup lemon juice
1 1/2 cup powdered sugar
zest of one lemon
- Preheat the oven to 350°F.
- Combine dry ingredients in a medium bowl (flour, baking powder, sugar, and salt).
- Separately, combine wet ingredients (buttermilk, butter, vanilla extract, egg, and lemon zest) and whisk together.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until well combined. No need for electric mixer.
- Grease your donut pan (I used Pam Spray).
- Fill each mold of your greased pan about halfway with batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the donut comes out clean.
- Remove the pan from the oven and place donuts on a cooling rack until cool to the touch.
- While donuts are cooling, make the glaze by whisking the lemon juice, powdered sugar, and lemon zest together into a paste in a medium bowl double the size of your donut, will make dipping the donut in the glaze. I wanted a smooth glaze so used a hand juicer to get just the lemon juice, but feel free to include the pulp.
- One-at-a-time, dip the donuts into the glaze and let them dry on the rack. Make sure parchment paper or a baking sheet is underneath your cooling rack for easy clean-up of the glaze drippings.
- Let the glaze harden to the touch and then enjoy! Eating fresh is the best, but I stored in airtight container and brought into work the next day and it was just as tasty.
Recipe adapted from Garden Betty.
Let me know how this recipe works out for you!