Lemon donut cake is a perfect dessert, suitable for breakfast or as a snack, covered with a delicious lemon icing. Made with just a few ingredients, it’s an easy, quick and lactose free dessert. Here you can find my easy recipe you can follow in a few steps.
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▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
00:00 - Lemon donut cake intro
00:40 - Preparing the dough
01:25 - Adding flavored oil
04:06 - Adding salt, flours and yeast
05:50 - Dough in the donut mold and baking
06:41 - Preparing the icing
08:21 - Cake is ready
▬ Lemon donut cake, the ingredients ▬▬▬▬▬▬▬▬▬▬
flour 00 300 g
baking powder 16 g
medium eggs at room temperature 4
granulated sugar 250 g
salt 1 pinch
sunflower seed oil 150 g
zests of 2 medium lemons
lemon juice 70 g
For the icing
icing sugar 200 g
lemon juice 2 spoons
boiling water 2 spoons
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▬ Lemon donut cake, how to do it ▬▬▬▬▬▬▬▬▬▬
To prepare the lemon donut cake get some lemon zests using a grater with small holes, put them in a bowl and add sunflower oil mixing well. Heat up the mixture for about 20 seconds in the microwave, then let it cool. Put the eggs in the bowl of a planetary mixer - or use electric whisks - and beat them with the sugar for at least 10 minutes: this step is fundamental to obtain a soft and tall cake, remember then, to make sure that the first 10 minutes are effective. While the planetary is still on, add the oil with the lemon zests little by little. Switch the planetary off, detach the bowl, add lemon juice and mix well by hand, then mix the flour with the yeast; sift the two inside the planetary bowl and add salt as well. Pour everything inside a donut-shaper mold with 23 centimeters diameter, previously buttered and floured, and bake in a preheated static oven at 175° for 40 minutes, then, once ready, let it cool and sit for a bit. To be sure it is ready, you can do the toothpick test: if the toothpick is slightly wet then it means the cake is ready. Meanwhile, prepare the icing: put some water in a pot and make it slightly boil. Then, put the icing sugar in a bowl and add the boiling water and the lemon juice, mixing with a spoon until you obtain a smooth and dens mixture. Once your icing is ready, distribute it with a spoon on the donut and garish with some lemon slices and sugar pastes. Your lemon donut cake is ready!
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Sonia Peronaci, founder of Giallozafferano in 2006, first “true food blogger in Italy” today committed to her two projects:
www.soniaperonaci.it the website where she publishes her photo and video recipes that made her famous and gained her the nickname of “food bloggers’ mom”.
The Sonia Factory, the space, an office, a cooking school and space for events, where you can see her at work, perhaps, during a cooking show: / soniafactorymilano
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#cake #sweets #donut