And while donuts are not usually considered healthy, these are baked, not fried. And I used lemon which is a fruit. So there.
Baked Lemon Sour Cream Donuts
2 cups flour, I used
1 cup flour
1 cup cake flour because that is all the cake flour I had. I can't tell a difference between cake flour and regular flour, but I am new at this donut baking business.
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup sugar
3/4 cup sour cream
1/3 cup milk or buttermilk if you have it.
2 eggs
1 Tablespoon olive oil
1 teaspoon lemon extract
zest of one lemon Go ahead and zest two because you will need some for the
Glaze
1/3 cup powdered sugar
zest of one lemon
1 drop yellow food coloring, optional
1/4 teaspoon lemon extract
3 teaspoons milk or I used half and half
The glaze is optional. You can just dust the finished donuts with powdered sugar. It's a lot faster and cleaner, but not as lemony.
Heat the oven to 425°. Spray the donut pans with Pam and set aside.
Sift all the dry ingredients into a large bowl. Break the eggs into a bowl and beat them with a fork. Add the eggs and them all the rest of the wet ingredients, including the zest from one of the lemons.
Carefully mix until blended and them use a small measuring cup to fill the donut shaped depressions in the prepared baking pan.
I wet a paper towel and cleaned off the middle peg where the batter spilled. Bake for 9 to 11 minutes. The surface should spring back when touched and they should just start to brown. The bottom will be a lot browner than the top.
Let cool and them remove to a cooling rack. When cool dust with powdered sugar or glaze.
Mix all the glaze ingredients in a small bowl. You may add sugar it is too thin or milk if it is too thick. I made mine a bit thin as I didn't want to overwhelm myself with sugar. Place a piece of waxed paper under the cooling rack to catch the drips and drizzle the glaze over the donuts.
Enjoy with a hot beverage or glass of milk.
