a group of plates and bowls

Lemon donut making

It's called a doughnut, and it tastes like a soft cake. You can also bake it in a cake tin or muffin paper.

It's a very practical recipe. It's too much to even be a trick. The dry and liquids mix and merge in a separate container and are poured into molds and baked. They don't cook for more than nine minutes. So if you try to cook at this very moment, it will meet you in 20 minutes with your fresh brew tea or coffee.

Don't forget to heat it in the oven for a few seconds each time before tasting it to give you the feeling of having just come out of the oven

It's an adaptation of the recipe on the site Five Heart Home.


-122 g (less than 2 tablespoons less than 1 cup) flour
-15 g (2 tablespoons) cornstarch
-70 g (1/3 cup) granulated sugar
-4 g (1 teaspoon) baking soda
-1 teaspoon salt
-90 g (1/3 cup+1 tablespoon) kefir (or buttermilk or cream)
-1 egg
-15 g (1 tablespoon) butter (melted)
-1 teaspoon lemon juice
-1/4 teaspoon vanilla extract (or powdered vanilla)
-1 teaspoon lemon grater


1. Start heating your oven at 190 degrees. Grease the back of a 6-pack doughnut mold with oil.

2. In a bowl, blend the flour, baking soda, starch, sugar and salt. Add the kefir, eggs, lemon juice, grater and vanilla one by one and beat.

3.Put the latest melted butter and beat until just mixed. (It is important for the consistency of the cake that you do not beat too much)

4. Put it in a squeezing bag and divide the mortar into the donut eyes by squeezing or spooning.

5. Put in the oven and bake for 7-9 minutes.

6. Carefully remove from the molds 5 minutes after exiting the oven.

7. You can put lemon cream on them.


Pull 50g (1/4 cup) of granulated sugar in a blender with 2 teaspoons lemon zest and melt 45g (3 tablespoons) of butter in a pan. Dip only one side of the doughnuts in butter and then lemon sugar immediately afterwards. You will get crispy doughnuts on the outside and soft on the inside.

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