This lemon cake is moist. It is known as a poke cake because you pierce holes in it to let the icing soak through. You can top this with whipped cream or vanilla ice cream, if you’d like.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 mini doughnuts |
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ cup vegetable shortening
- 2 cups diced apples
- 1 cup milk
- 2 large eggs, beaten
- ½ cup butter
- 1 cup sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two mini doughnut pans.
- Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
- Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
- Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
- While doughnuts are cooling, place melted butter in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then sugar mixture to coat.
- To make muffins: Spoon batter into greased muffin pans and bake at 350 degrees F (175 degrees C) until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 177 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Donuts that aren’t fried…makes them healthy? These were very good!! Will make again! https://www.allrecipes.com/cook/my/photos/9421871/
i think its great ive used a similar one before i want to make this one but is it a regular doughnot size or smaller it says 24 so i guess its going to be for 2 doz.?? just trying to find out for sure if someone can help me out thanks , be safe all
Nothing compares to a good old fashioned fried donut. But, these aren’t bad just don’t expect them to be the same . For something similar with less calories and fat they’re good with a cup of morning coffee.
Quick, easy and, delicious.
They were ok. Kinda like a muffin just round. I have a King Arthur doughnut pan and they were fine. Leftovers got gooey and moist within days. Need to eat quick.
These are fantastic! The only change I made was I used butter instead of vegetable shortening, because I find vegetable shortening has a weird aftertaste in baked goods. As other reviews said, they were still raw after 10 minutes, I baked them for 20 minutes.
First time making doughnuts! I don’t know if this is a well-known thing or if it was just my oven, but I learned that I absolutely need to put the pan on the bottom rack. With my first batch, I put the pan on the second to bottom rack and nothing happened for the first 20 minutes. Only when I transferred the pan to the bottom rack for an additional ten minutes did the doughnuts rise. They tasted pretty good, but were not super fluffy. For the second batch, I baked on the bottom rack for 17 minutes and they were delicious— moist and fluffy. 10 minutes was not even close to enough, but I used s regular-size doughnut pan. The doughnuts themselves are tasty but fairly understated, so the cinnamon sugar topping isn’t egregious. Bake on the bottom rack and enjoy!
A great Healthy doughnut option with a great topping choice. Perhaps a little less baking powder as they looked kind of like muffin-donut hybrids.
I just sprinkled some sugar on top instead of doing the glaze. I used Splenda and partial whole wheat flour. I think they turned out good, but my fiancée said they weren’t sweet enough.
These we everything I hoped they would be. The bake time was longer 15 minutes for me, as others have stated. I’m guessing the size doughnut pan you use makes a difference. I used solid unrefined coconut oil instead of the vegetable shortening. I will be making these again. I expect they will freeze well uncoated.
These were amazing donuts! They were soft, sugary, and delicious. I definitely recommend making these! I am going to make these donuts again and again!
My husband and I made this last night. Absolutely delicious! We will definitely be making this again! We had them as muffins but just as great!
These are so lovely! I had to leave them in the oven 20 minutes instead of ten and used almond milk instead of regular milk but they came out great! They’re not too sugary but the perfect fall treat. I’m sure my family and I will be making them for years to come.