LEMON POUND CAKE MINI DOUGHNUTS

Ingredients

• 1 cup granulated sugar 
• 1 stick (1/2 cup) unsalted butter, softened 
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon 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)

Preparation

2. 1. Preheat oven to 325 degrees F.
3. 2. Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. 
4. 3. Add the eggs one at a time, making sure to incorporate each one.
5. 4. In a separate bowl, whisk together the flour, baking soda, salt and set aside. 
6. 5. Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
7. 6. Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined. 
8. 7. Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. 
9. 8. Mix together the glaze ingredients until smooth. 
10. 9. Allow the doughnuts to cool completely before glazing.