Lemon Oat Bourbon Cake Doughnuts
Cake Doughnuts: My favorite cake doughnuts are dense, moist and crumbly. To do this you are essentially making a pound cake batter and simply baking it in a cake doughnut form. Also to achieve this texture, a specific mixing method is required (leavening depends almost solely the air incorporated into the batter rather than the small amount of baking soda). Take care to follow the instructions carefully and not deflate the batter while mixing in the flour and piping the doughnuts.
Piping vs Spooning: While you can spoon the batter into the doughnut forms, it is almost impossible to get a clear doughnut shape this way. I suggest piping the batter into the form.
Lemon Oat Cake Doughnuts
Avoid adjusting the ingredients in this recipe..This recipe yields 1 dozen doughnuts.This recipe is easy. See the recipe difficulty key for more information.This recipe will take 1 hour.Store at room temperature in an air-tight container. These doughnuts should last 3-4 days.Tools
Standmixer with paddle attachment
Doughnut pansIngredients
3 eggs
3 egg yolks
1 tablespoon bourbon
1/2 teaspoon vanilla extract
8 ounces butter, soft at room temp.
8 ounces sugar
1 tablespoon lemon zest
5 ounces all-purpose flour
3 ounces oat flour
1/2 teaspoons baking powder
1/2 teaspoon saltInstructions
1. Preheat an oven to 350°F.
2. Mix the eggs, egg yolks, bourbon and vanilla in a small bowl until everythign is broken up. Take care not to beat any air into the mixture.
3. In the bowl of a stand mixer, beat the butter until broken up and soft, about 2 minutes on medium.
4. With the mixer running, slowly add the sugar and beat until light and fluffy (nearly white in color), about 4-5 minutes.
5. Add the lemon zest and mix in well.
6. With the mixer running (medium-low), very slowly pour the egg mixture into the butter and sugar mixture. This step should take you about five minutes.
7. Sift the flours, baking soda and salt together in a seperate bowl. Slowly fold the flours into the egg mixture, 1/4 at a time. This will form a stiff batter.
8. Place the batter in a large piping bag. Cut the end of the bag so the width matches the width of the rings on the dougnut pan.
9. Carefully pipe the batter into the dougnut pans, careful not to fill each form too high (the batter should only come up about 1/2-3/4 to the top).
10. Bake for 18-20 minutes or until golden on top and the dough springs back when pressed lightly.
11. Let cool slightly before glazing and topping.
Interested in learning about how to get the shot above? Check out Behind the Shot: Box of Doughnuts over at Chasing Delicious Photography.
Doughnut deliciousness! I love the white setup! And thanks for sharing info on “behind-the-scenes” :)
Amazing shot!!I really like the doughnuts, but I’ve never tried to make them. Your recipe is a good starting point….
Oh yes, I agree with piping the doughnuts…it works WAY better!
Also, LOVE the behind the scenes of the shot!
Printing this out and trying it out this weekend!
Such a recipe and wonderful pictures as usual!
Pound cake batter? In doughnut form? With BOURBON? You’re killing me, smalls. Yum!
I am so, so, into these donuts!
I’m totally craving doughnuts now!
And now I’m completely craving doughnuts! Love the heavy dusting (or is it dunking?) of powdered sugar.
These look really yummy! Like all your recipes! Speaking of that, I made one of those grilled cheese sandwiches – with pear, gruyere, swiss and that red wine sauce. OMG…soooo good! I need a large vat of that sauce…at all times!
I’m so glad you liked the sandwich, Maria! That was my personal favorite of the three. And I agree about that sauce! I kept using the leftover sauce on random things!
Russell, I would be in SO much trouble if those were sitting in front of me. They look divine!
omg yes please!
Truly gorgeous and now I am off to read Behind the Shot… :)
Can you just pop over to my house and make these for my kids? Love the oats and lemon zest in your recipe.
I keep seeing amazing baked doughnuts, it’s really time for me to get a doughnut pan and join the fun.
Do you deliver? To my office? Great.
Lemon cake in doughnut form sounds good to me! Love the snowy white photo too :-)
Okay, I really really need to buy doughnut pans. And then I will have these for breakfast always.
White on white. What a great shot . . . So beautiful.
Oh my heavens! What I would give for one of these tasty snacks to pair with my cup of coffee. They look incredible, and your photography is stunning!
yesssss! These look awesome!
These are so beautiful. And a terrific flavor combination as always.
I bought a donut pan several months ago and love it! I agree completely that a cake donut needs to be dense and moist! It’s so satisfying! So happy to have found this site. It’s lovely. I’ll be making these babies this week! Thanks!
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I love your photography on this site. These doughnuts look delicious and I love that they’re baked. Thanks for sharing!
Ohhh wow these are some flavors I havent had together wants to though! they look so good!
LOVE THIS!