– 2 cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – 1 teaspoon Salt – ⅔ cup White granulated sugar – 2 Large eggs room temperature – ½ cup Milk room temperature – ½ cup Sour cream room temperature – 4 tablespoon Unsalted butter melted and cooled – 1 teaspoon Pure vanilla extract – 2 Lemons zested – 2 tablespoon Lemon juice juice of 1 lemon – 2 cups Powdered sugar sifted – 2 Lemon zested – 1 tablespoon Lemon juice – 2-3 tablespoon Milk – Lemon zested extra lemons zested
The oven should be preheated at 350 degrees Fahrenheit. Apply baking spray to two donut pans and set them aside. Put away for later.
1
Put the flour, baking powder, baking soda, salt, and sugar into a basin of medium size and mix them together.
2
Combine eggs, milk, sour cream, melted butter, vanilla extract, lemon zest, and lemon juice in a separate bowl. Stir wet ingredients into dry ingredients until just mixed.
3
Put the batter into the donut pan using a filling bag. It's very simple to fill the pan too much. It shouldn't be full all the way.
4
After 9 to 11 minutes, if you stick a toothpick in it, it should come out clean. You can bake both at the same time if your oven has room.
5
Donuts should be left in the hot pan for 10 minutes before being moved to a rack to cool. After cooling, add the icing.
6
Sugar powder, lemon peel, lemon juice, and milk should all be mixed together in a small bowl. Mix with a whisk until it's smooth. But not so thin that the batter is see-through.
7
It should be just runny enough to drip off the donuts.For the donuts, dip them in the filling. Add more lemon zest on top. Do not eat the cake until the frosting is set.
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