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Improv Challenge: Lemon and Sour Cream Donuts

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Course Doughnuts
Servings 20


For the Doughnuts:

  • zest and juice of 1 lemon
  • ½ cup sour cream
  • ½ cup sugar
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • pinch of salt
  • 1 cup vegetable or canola oil

For the Glaze:

  • ¾ cup powdered sugar
  • 2-3 tablespoon milk
  • 1 teaspoon lemon juice
  • zest of ½ lemon


  • 1. In a medium bowl, whisk together the zest and juice of the lemon, sour cream, sugar, eggs and olive oil until smooth.
  • 2. In another medium sized bowl, combine the flours, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until smooth with a spatula.
  • 3. Cover the bowl with plastic wrap and refrigerate for at least one hour.
  • 4. Place a wire cooling rack on top of a baking sheet. Top the rack with a layer of paper towels.
  • 5. Bring the oil to 325 in a Dutch oven. Scoop ¼ cup fulls of the batter into the oil. Cook in batches of 4-5 for 5-6 minutes each or until lightly golden.
  • 6. Transfer the donuts to the paper towel lined cooling rack and repeat with remaining batter.
  • 7. In a small bowl, combine the powdered sugar, milk, lemon juice and zest together until a glaze forms. Make adjustments to each ingredient until you reach the desired consistency.
  • 8. Once donuts have cooled slightly, drizzle glaze over donuts and serve immediately.


Adapted from: Tartelette

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

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