Lemon Baked Cake Doughnuts
2 cups cake flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 tablespoon grated lemon zest (one whole lemon)
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
Non-stick vegetable pan spray
- Easy-Add Measuring Cup Add to shopping list Measuring Cup
- Easy-Add Measuring Spoons Add to shopping list Measuring Spoons
- Easy-Add 6-Cavity Doughnut Pan Add to shopping list 6-Cavity Doughnut Pan
- large bowl
- Easy-Add 10 in. x 16 in. Non-Stick Cooling Grid Add to shopping list 10 in. x 16 in. Non-Stick Cooling Grid
Preheat oven to 425°F. Spray Doughnut Pan with vegetable cooking spray.
In large bowl, sift together flour, sugar, baking powder, and salt. Add buttermilk, eggs and butter and lemon zest. Beat until just combined. Fill each pan cavity approximately 2/3 full.
Bake 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan 4-5 minutes before removing. Donuts are best served fresh.