{"id":3053,"date":"2013-03-14T00:25:19","date_gmt":"2013-03-14T00:25:19","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=3053"},"modified":"2013-03-14T01:01:50","modified_gmt":"2013-03-14T01:01:50","slug":"iced-lemon-ricotta-donuts","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2013\/03\/14\/iced-lemon-ricotta-donuts\/","title":{"rendered":"Iced Lemon Ricotta Donuts"},"content":{"rendered":"

\"Iced<\/img><\/div><\/div><\/p>\n

I don\u2019t 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.<\/p>\n

These donuts are extra special for a few reasons:<\/p>\n

1. \u00a0Lemon juice and zest in the donut and icing means these donuts pack a mean lemon punch.<\/p>\n

2. \u00a0Ricotta cheese and a touch of olive oil in the donut batter make every bite light and fluffy.<\/p>\n

3. \u00a0The icing. This isn\u2019t some light glaze, it\u2019s one of those slightly crunchy icings you\u2019re going to want to pour on everything.<\/p>\n

When you bite into one of these donuts, you\u2019re sure to feel the sunshine wherever you are\u2026<\/p>\n

Iced Lemon Ricotta Donuts<\/span><\/h3>\n

Makes 1 dozen donuts<\/em><\/span><\/p>\n

Donut Ingredients:<\/strong><\/span><\/p>\n

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

    Donut Instructions:<\/strong><\/span><\/p>\n

      \n
    • Preheat the oven to 350\u00b0, and grease a 6-cavity donut pan.<\/li>\n
    • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.<\/span><\/li>\n
    • In a smaller bowl, whisk together the ricotta cheese, eggs, olive oil, milk, lemon juice and lemon zest.<\/li>\n
    • Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until combined.<\/li>\n
    • Pipe or spoon the donut batter into the donut pan, filling each cavity almost to the top.<\/li>\n
    • Bake at 350\u00b0 for 12-14 minutes, until the tops of the donuts spring back when touched.<\/li>\n
    • Let cool in the pan for 5 minutes, then transfer the donuts to a cooling rack.<\/li>\n
    • Use the remaining dough to fill the donut pan to make 6 more donuts.<\/li>\n
    • Cool the donuts completely before icing.<\/li>\n<\/ul>\n

      Icing Ingredients:<\/span><\/strong><\/p>\n

        \n
      • 2 tablespoons milk or cream<\/span><\/li>\n
      • 1 tablespoon lemon juice<\/li>\n
      • 1 tablespoon lemon zest<\/li>\n
      • 1-1\/2 cups powdered sugar<\/li>\n<\/ul>\n

        Icing Instructions:<\/span><\/strong><\/p>\n

          \n
        • In a small bowl, whisk together the milk, lemon juice and lemon zest.\u00a0<\/span><\/li>\n
        • Gradually whisk in the powdered sugar, and continue whisking until combined. {Note: if the icing is too thick, add a teaspoon of milk.}<\/li>\n
        • Dip each donut into the icing, then return to the cooling rack.<\/li>\n
        • Let the icing set before enjoying!<\/li>\n<\/ul>\n

          Original recipe by La Casa de Sweets<\/em><\/span><\/p>\n

          \"Iced<\/img><\/div><\/div><\/p>","protected":false},"excerpt":{"rendered":"

          Extra lemony donuts made with ricotta cheese, and iced to perfection!<\/p>\n","protected":false},"author":2,"featured_media":3054,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,111,56,110],"tags":[35,476],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3053"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=3053"}],"version-history":[{"count":8,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3053\/revisions"}],"predecessor-version":[{"id":3059,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/3053\/revisions\/3059"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/3054"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=3053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=3053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=3053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}