Baked Mini Lemon Cake Doughnuts

Baked Mini Lemon Cake Doughnuts

TheBritishBaker 644

"Gorgeous light fresh Doughnuts for use with a 12 cup mini doughnut pan."


24 servings yields 24 mini doughnuts
Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

  • Cook

  1. Preheat oven to 425F, spray mini doughnut pan with nonstick cooking spray.
  2. In a large mixing bowl, sift together flour, sugar, baking powder, lemon zest and salt. Add buttermilk, egg and butter and stir until just combined. Fill each doughnut cup approximately 1/2 full.
  3. Bake 4-6 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
  4. Finish the doughnuts with glaze or sprinkles.
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These were adorable. I made 6 regular and 8 mini (as I hate to let batter sit) - made as directed w/exception of adding a full T of lemon extract. Kicks self as I slightly overbeat (dummy me) ...

I made 12 of the standard size doughnuts. Followed the recipe exactly, only difference was that I had no buttermilk so made my own. Also added 1/2 teaspoon of lemon extract. I baked for a tot...