Sundays at my house always involve me cooking a big brunch for my family – eggs, bacon, and something sweet. My kids love waffles and pancakes, but standing over a griddle or a hot iron takes my focus away from all of the other cooking I’m doing. I have been experimenting with recipes to see if I can come up with Sunday brunch treats that will take me less than 10 minutes to prepare and will cook on their own with minor attention.
A couple of weeks ago I made a few tweaks to an old favorite recipe and came up with these delicious lemon donuts that my family can’t get enough of. My husband actually told me that these are better than his fancy coffee shop favorite. I think his exact words were, “Oh my gawd. Are you kidding me right now? These are AMAZING!”
|I only have one donut pan, so I make 6 donuts and then a dozen or so mini bundt cakes.|
What you’ll need:
- Lemon cake mix
- 4 eggs
- 4 oz. vanilla yogurt
- 1/2 (3.4 oz) pack of instant Lemon Pudding
- 1/2 cup milk
- 1/2 cup canola oil
- 4 tbsp. lemon juice
For the icing:
- 2 1/2 cups powdered sugar
- 3 tbsp lemon juice
- water as needed to thin the icing (should be a pourable consistency, but not too thin!)
Preheat oven to 350 degrees.
Mix together all of the ingredients in a stand mixer or with a hand mixer until batter is thick and fluffy. Pour into your donut pan (this also works great as a loaf cake or muffins!) and bake for 15 minutes or until the tops are light golden brown. Allow to cool for 10 minutes before drizzing the donuts with lemon icing.