Meyer Lemon Lavender Cake Donuts

With a sugary glaze and full of citrus zest, these Meyer Lemon Lavender Cake Donuts are a bright and beautiful addition to any brunch or afternoon tea.

Course Dessert

Cuisine American

Keyword baked, cake, donut, doughnut, lavender, lemon

Prep Time 30

Cook Time 15

Servings servings (about 30 cakes total)

Calories 327kcal

Equipment

donut hole pan

Ingredients

Lemon Cake Donuts

1 large egg
¾ cup sugar
¼ cup vegetable oil
2 tablespoons meyer lemon zest
2 tablespoons meyer lemon juice
½ teaspoon vanilla extract
1 cup low fat sour cream
1 ¼ cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Lemon Lavender Glaze

3 tablespoons meyer lemon juice
1 teaspoon fresh lavender, dried
2 cups powdered sugar

Instructions

Heat the oven to 350 degrees F. Prepare a donut hole pan (or mini muffin pan) with nonstick spray.
In the bowl of a stand mixer, cream the egg, sugar, vegetable oil, vanilla extract, and meyer lemon zest and juice together with the paddle attachment until fully combined (about 3 minutes). Mix in the sour cream.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture into the wet mixture a cup at a time until fully combined.
Fill the cavities of the donut hole pan with the lemon batter, about two-thirds to three-fourths full. Wipe off any drips. Bake the cakes in the oven for 10-15 minutes until cooked through. You’ll know the donuts are done when you can tough the sponge and it quickly bounces back in place. Remove the pan from the oven and let the cake donuts sit for 5 minutes, then remove from the pan to a rack to cool.
As the cakes cool, make the lavender lemon glaze. Combine the lemon juice and lavender flowers in a small sauce pan over medium low heat and bring to a gentle simmer. Remove the pan from heat and let cool, allowing the lavender to seep.
Whisk together the lemon-lavender juice with the powdered sugar, half a cup at a time, until the glaze is about as thick as molasses. Roll the cooled donuts into the glaze until fully coated, and then let them dry on a cooling rack. When all the donuts are coated, drip any remaining lavender buds onto the tops of the cakes for a final elegant touch.
Store in an air tight container at room temperature and eat within 3 days. The donuts can also be frozen for 1-2 months, and taste delicious straight from the freezer.

Notes

Meyer Lemons: Meyer lemons are smaller and rounder than regular lemons, with a smooth, thin rind that ranges from deep yellow to light orange in color. Meyer lemons also have a sweeter, less acidic taste that makes them especially perfect for sweet treats and baked goods.

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