I stole this recipe for Lemon Cake Mix Donuts from domestically-speaking.com. These cute mini donuts are perfect for a holiday breakfast or brunch. Lemon cake mix is mixed with flour, an egg, vegetable oil and water. Then the batter is poured into a mini donut maker to cook. Next a glaze is made with powdered sugar, melted butter, milk and lemon juice. After the donuts are baked and cooled, they are dipped into the glaze. The donuts are ready to eat once the glaze is set. These donuts are the perfect one bite treat and since they are so small you’ll want to eat a plate full!
The ingredients for these donuts are: 15.25 oz box of lemon cake mix, 2 tbsp flour, 1 egg, ¼ cup vegetable oil and 1 cup water
Preheat the donut maker and spray with non-stick spray. In a bowl add the cake mix and flour together. Then add the egg, oil and water to the bowl and mix to combine.
Pour the batter into the cavities of the pan.
Close the lid and then cook according to manufacturer instructions.
Then in a bowl combine 1 ½ cups powdered sugar, 1 tbsp melted butter, 3 tbsp milk and 1 tbsp lemon juice until smooth.
Once the donuts are cooled, dip the donuts into the glaze.
Next transfer the donuts to a cooling rack to let the glaze set.
These delicious donuts are ready to eat once the glaze is set and a perfect Easter treat!
If you liked this recipe for Lemon Cake Mix Donuts then you can also try Basic Mini Donuts, Glazed Chocolate Donuts, Donut Muffins or use donut holes to make Delightful Donut Casserole.
Lemon Cake Mix Donuts
Ingredients
Lemon Cake Mix Donuts
- 15.25 oz box of lemon cake mix
- 2 tbsp flour
- 1 egg
- ¼ cup vegetable oil
- 1 cup water
Lemon Glaze
- 1 tbsp butter melted
- 1 ½ cups powdered sugar
- 3 tbsp milk
- 1 tbsp lemon juice
Instructions
Donuts
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Preheat the oven to 350 F. Spray donut pan with non-stick spray.
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Add the cake mix and flour together.
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Then add the egg, oil and water to the bowl and mix to combine.
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Batter can be scooped into a plastic bag and snip the corner off. Pipe batter into each cavity, filling about ½ full.
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Place the pan in the oven and bake for 14 to 16 minutes, until the donuts are firm to the touch.
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Let them cool in the pan for 5 minutes before moving to a cooling rack.
Glaze
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In a bowl combine the powdered sugar, melted butter, milk and lemon juice until smooth.
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Once the donuts are cooled, dip the top half of the donut into the glaze and sprinkle with lemon zest if desired.
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Repeat until complete.
Recipe Notes
The original recipe is for a donut cake pan to use in the oven. I used a mini donut maker instead. Follow the cooking instructions from the manufacturer.