Description
A baked lemon donut, dipped in glaze then frosted with coconut frosting. Sinfully delicious!
Ingredients
- FOR THE DONUTS:
- 2 cups Cake Flour
- ¾ cups Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¾ cups Buttermilk
- 3 Tablespoons Lemon Juice
- 2 whole Eggs, Lightly Beaten
- 2 Tablespoons Butter, Melted
- 1 whole Lemon, Zested
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- ¼ cups Milk
- 3 Tablespoons Lemon Juice
- FOR THE FROSTING:
- 2 Tablespoons Butter, Softened
- 2 cups Powdered Sugar
- 1 teaspoon Coconut Extract
- ½ cups Shredded Coconut
- 3 Tablespoons Milk
- 1 whole Lemon, Zested
Preparation
For the donuts:
Preheat oven to 425ºF. Spray donut pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder and salt. Add buttermilk, lemon juice, eggs, butter and zest. Beat until well combined. Fill each donut cavity about 2/3 full. Bake 7-9 minute until donuts spring back slightly when touched. Allow to cool in pans for about 5 minutes.
For the glaze:
In a separate bowl, combine powdered sugar, milk and lemon juice. Whisk until smooth. Dip still warm donuts in glaze, turning over in bowl so the donut gets completely covered. Let stand on a baking rack so glaze can set.
For the frosting:
In another bowl, combine the softened butter, powdered sugar, coconut extract, coconut, milk and lemon zest. Stir frosting until all ingredients are well blended and desired frosting consistency is achieved adding more milk if necessary. Once glaze has set ( about 2 minutes), frost donuts.
Donut recipe adapted from the Wilton donut pan.
