I hope everyone had a wonderful Mothers Day! I did and I didn’t. I didn’t because I waited 3 hours in the rain for the Cincinnati Reds to start playing!!! Why can’t they just call the game after a two-hour delay! We left, we couldn’t wait any longer. I was getting grumpier than my kids. That’s a bad sign. I think it was low blood sugar. Speaking of sugar…
The reason my Mother’s Day was wonderful is because of the lovely baked, glazed donuts I made for myself. They are cake-like and light. There is hint of citrus in the donut, but they get an extra lemony boost from the glaze I dipped them in. And to make them completely sinful, I spread a hefty amount of coconut frosting on top. Yep, that’s right, frosting. I did say they were cake-like! Yes, these gorgeous little donuts could be classified as more of a dessert. I suppose it’s not appropriate eating cake for breakfast. Whatever. I figured since it was Mother’s Day, I could eat anything I wanted. The calories don’t count on special days right? Aside from delicious lemon donuts, I had a truly special day because my kiddo’s reminded me that they love me no matter how wet and grumpy I get. Being in a baseball rain delay isn’t the worst thing in the world if you are with your loved ones.
Was there a special treat made for your Mother’s Day?
A baked lemon donut dipped and glazed then topped with a coconut frosting.
15 minsPrep Time
9 minsCook Time
- 2 cups cake flour, sifted
- 3/4 cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 3/4 cup buttermilk
- 3 Tbs lemon juice
- 1 lemon, zested
- 2 eggs, lightly beaten
- 2 tbsp. butter, melted
- 1 cup powdered sugar
- 1/4 cup milk
- 3 T lemon juice
- 2 Tbs butter, softened
- 2 cup powdered sugar
- 1 tsp coconut extract
- 1/2 cup coconut
- 3-4 Tbs milk
- Lemon zest
- Pre-heat oven to 425*F. Spray doughnut pan with cooking spray.
- In a large mixing bowl, sift together cake flour, sugar, baking powder, and salt. Add buttermilk, lemon juice eggs, butter and zest. Beat until just combined. Fill each doughnut cup approx. 2/3 full.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched.
- Let cool in pan for 4-5 minutes before removing.
- Dip in glaze once cool enough to touch. Let glazed donuts set on baking rack for about few minutes.
- Prepare frosting; Spread frosting evenly over each donut. Sprinkle lemon zest over each donut. Serve immediately. Store leftovers in refrigerator.
Donut recipe adapted from the Wilton donut pan.
linked to: Hoosier Homemade, Crazy for Crust, Inside BruCrew Life, Tip Junkie