Quick Lemon Lover Baked Doughnuts

Pucker Up!

There's only one way to explain the taste of these doughnuts...magically delicious. 

A little background on how this lemon came to be. My daughter aka Baby Girl always, I mean always waits until the last minute to tell me she needs something baked for school or girl scouts.

About five years ago, once again she tells me I have girl scouts in an hour and I am supposed to bring something baked. I am like and you just found this out today? 

Of course, all I had was a box of cake mix and I always have lemons because I love Greek food and lemons are a big part of it. 

And I don’t know one person who does not have Instant jello pudding in there house? Well there you go; lemon lover baked donuts were invented.

Using lemon juice and zest makes these donuts extra tart.

Mix batter until there are no more lumps about 2 minutes.

If you don't own  a pastry bag, place batter in a large freezer bag and snip off the end to create a faux pastry bag.

Pipe onto a doughnut sheet lightly sprayed with cooking spray in a little circle do not over fill doughnut mold.

 Use the back of a teaspoon to smooth out each mold.

 

Allow doughnuts to rest for 5 minutes in doughnut pan then move doughnuts to a rack to cool for about 5 more minutes.

Dip doughnuts and let them rest for 5 minutes.

Dip doughnuts again, allow to rest 5 more minutes. 

I know your ready to eat them so if you can't wait five minutes then just eat them hot!

 

 OK, here you go, bite me!


Quick Lemon Lover Baked Doughnuts

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 18 doughnuts

Ingredients:

1 box lemon cake mix
1 small packet jello instant lemon pudding mix
2 lemons, zested and juiced
1 stick of butter, melted
1 c. half and half milk
1 tsp. vanilla
2 eggs
doughnut pan
lemon glaze 

For the Lemon Glaze:

2 lemons zested and juice or 4 tbsp. lemon juice + 1 tbsp. zest
3 1/2 cups of powdered confectioners sugar

Directions:

To prepare the lemon glaze, mix lemon juice, zest and powdered sugar, whisk until smooth.

In a large mixer bowl, add lemon cake mix and instant lemon pudding mix add zest from two lemons to mix and mix for about 30 seconds. Add lemon juice make sure there are no seeds, melted butter, vanilla, half and half and eggs. 

Lightly spray doughnut pan with cooking spray, add batter to piping bag or make a mock bag using a freezer bag and snipe off the end. Pipe batter into doughnuts molds do not over fill. 

Bake doughnuts at 325 degrees for 15-20 minutes, allow to cool 5 minutes, glaze, allow to cool 5 more minutes, glaze again. Allow glaze to setup 5 more minutes if you can wait that long.