I am always looking for bite-size treats to make with and for my kids. With Easter around the corner I knew that breaking in Kayla’s christmas gift, which was a mini doughnut pan, would make the perfect little treats. These doughnuts are so yummy especially with fresh lemon zest and juice, it truly kicks us into Spring time here in sunny Florida.
Mini Lemon Cake Doughnuts
Ingredients
1 1/4 cups cake flour, sifted
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 teaspoon lemon zest
1 large egg, lightly beaten
1 1/2 tablespoon butter, melted
Directions
Preheat oven to 425 degree F. Spray mini doughnut pan with nonstick cooking spray. In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add buttermilk, egg, butter, and lemon zest stir until just combined.
Fill each doughnut cup approximately 1/2 full. The batter will rise quite a bit during baking.
Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Cool in pan 1-2 minutes, then transfer to a cooling rack.
Lemon Glaze
Ingredients
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Directions
In a small bowl, stir together sugar, mil, extract and lemon juice until sugar is completely dissolved. Use immediately to glaze doughnuts. Dip each doughnut in glaze, then set on a plate or baking sheet and top with sprinkles of your choice.
