Lemon Buttermilk Doughnuts

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Hello to all of Aimee’s lovely readers! I am Julie from The Texan New Yorker, and I’m very happy to be guest blogging for Aimee today while she’s busy hanging out with her mom.

You all know by now that Aimee and her hubby Jason are crazy about anything lemon, so I thought something simple, quick and lemon-y would be perfect for today. I also know that Aimee loves her doughnut pan, so lemon doughnuts quite easily became the order of the day.

These are really amazing. They are soooo simple to throw together – big plus there. They’re also insanely flavorful, incredibly moist and tender, and the perfect amount of sweet-but-not-too-sweet.

Now I know all of you are smart, sophisticated cooks and bakers who would *never* melt your butter in the microwave and forget about it until after you've spooned the batter into the doughnut pan. But if for some reason you did such a thing, hypothetically speaking of course, just evenly spoon the melted butter over the tops of the filled molds and bake as directed. No one will know the difference. ;)

Thank you for having me today, Aimee, I really enjoyed being here. And everyone, try these doughnuts soon, they are awesome!

Lemon Buttermilk Doughnuts

½ cup all-purpose flour

½ cup cake flour

¼ cup granulated sugar

1 tsp baking powder

1/8 tsp baking soda

¼ tsp salt

Zest and juice of 1 large lemon

½ cup buttermilk

1 large egg

1 tbs unsalted butter, melted

Confectioners’ sugar, for dusting

Preheat the oven to 425 F. Grease a 6-count doughnut pan and set aside.

In a medium bowl, whisk together the flour, cake flour, sugar, baking powder, baking soda, salt, and lemon zest.

To a 1-cup measuring cup, add the buttermilk, lemon juice, egg, and melted butter. Beat with a fork until well combined. Pour into the flour mixture and whisk until just combined. Evenly spoon the batter into the prepared doughnut pan. I found that this batter is a little too runny for my fave method, which is using a pastry bag, or a plastic food storage bag with the end snipped off. Better to use a spoon.

Bake for 8 to 9 minutes, until the doughnuts are lightly golden and spring back when touched.

Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer them to a wire rack to cool completely. Use a small sieve or strainer to sift confectioners’ sugar over the tops before serving.

Source: Homemade with Love by Jennie Perillo