Iced Lemon Ricotta Donuts

Posted by Jackie on Mar 14, 2013

Iced Lemon Ricotta Donuts {La Casa de Sweets}

I don’t know what it is about springtime, but as soon as the weather starts getting warmer, lemons are all I can think of when it comes to baking. So when my daughter asked me to make homemade donuts, lemons sounded like a great idea. Iced lemon donuts (like those really yummy Italian cookies everyone loves) sounded perfect.

These donuts are extra special for a few reasons:

1.  Lemon juice and zest in the donut and icing means these donuts pack a mean lemon punch.

2.  Ricotta cheese and a touch of olive oil in the donut batter make every bite light and fluffy.

3.  The icing. This isn’t some light glaze, it’s one of those slightly crunchy icings you’re going to want to pour on everything.

When you bite into one of these donuts, you’re sure to feel the sunshine wherever you are…

Iced Lemon Ricotta Donuts

Makes 1 dozen donuts

Donut Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup ricotta cheese
  • 2 eggs, lightly beaten
  • 2 tablespoons olive oil
  • 2 tablespoons milk
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest

Donut Instructions:

  • Preheat the oven to 350°, and grease a 6-cavity donut pan.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • In a smaller bowl, whisk together the ricotta cheese, eggs, olive oil, milk, lemon juice and lemon zest.
  • Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined.
  • Pipe or spoon the donut batter into the donut pan, filling each cavity almost to the top.
  • Bake at 350° for 12-14 minutes, until the tops of the donuts spring back when touched.
  • Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.
  • Use the remaining dough to fill the donut pan to make 6 more donuts.
  • Cool the donuts completely before icing.

Icing Ingredients:

  • 2 tablespoons milk or cream
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1-1/2 cups powdered sugar

Icing Instructions:

  • In a small bowl, whisk together the milk, lemon juice and lemon zest. 
  • Gradually whisk in the powdered sugar, and continue whisking until combined. {Note: if the icing is too thick, add a teaspoon of milk.}
  • Dip each donut into the icing, then return to the cooling rack.
  • Let the icing set before enjoying!

Original recipe by La Casa de Sweets

Iced Lemon Ricotta Donuts {La Casa de Sweets}

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8 Responses to “Iced Lemon Ricotta Donuts”

  1. Jill March 21, 2013 at 3:09 pm #

    These look absolutely delicious!I love lemon and these sound particularly zingy! Can’t wait to make them!

  2. Wenderly March 22, 2013 at 9:26 pm #

    I love lemon. And I am in LOVE with this recipe!

  3. Madeline March 28, 2013 at 4:00 pm #

    Cannot wait to make these to welcome spring to Paris!

  4. Melanie March 29, 2013 at 2:55 am #

    I came over to check these out after you mentioned them in a comment on my blog. Holy delicious! I’m going to have to try these. Drooling.

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