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4 Ingredient Lemon Cake Donuts Recipe

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3.9 from 2 reviews

These 4 Ingredient Lemon Cake Donuts are a simple, tangy, and fluffy treat perfect for any occasion. Made with coconut milk, fresh lemon juice and zest, sugar, and self-rising flour, these donuts are baked to a light golden perfection. They offer a refreshing citrus flavor and soft texture, making them a delightful alternative to traditional fried donuts.

Ingredients

Wet Ingredients

  • 1/2 cup (118ml) canned coconut milk, room temperature
  • 2 tbsp (30ml) lemon juice
  • Zest from 1 small lemon

Dry Ingredients

  • 1/4 cup (50g) granulated white sugar
  • 1 cup (138g) self-rising flour

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease your baking pan with nonstick cooking spray to prevent sticking.
  2. Prepare Coconut Milk: Whisk the coconut milk inside the can thoroughly to mix the separated fat and liquid until uniform. Measure out 1/2 cup for the recipe.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the canned coconut milk, lemon juice, and granulated sugar until fully combined.
  4. Add Flour and Lemon Zest: Gently fold in the self-rising flour using a spatula to avoid overworking the batter, mixing until no lumps remain. Stir in the lemon zest just until combined.
  5. Scoop Batter into Pan: Using a 1 tablespoon cookie scoop, portion the batter into the prepared pan. Adjust the batter amount depending on pan size: approximately 1 tablespoon for donut hole pans, 1.5 tablespoons for mini muffin or cake hole pans or pipe batter for regular donut pans.
  6. Bake Donuts: Bake the donuts in the oven for 15-25 minutes or until lightly golden, puffed, and cooked through. Test by pressing lightly on the surface; it should bounce back. Alternatively, if using a donut hole or cake pop maker, cook for 5-10 minutes, watching for the light indicator.
  7. Cool and Serve: Let the donuts cool slightly before serving. Optionally dust with powdered sugar or dip into lemon glaze. Store leftovers in an airtight container in the fridge or freezer.

Notes

  • The fat in canned coconut milk separates, so whisking before measuring is essential for consistent results.
  • Self-rising flour contains leavening agents; if unavailable, combine all-purpose flour with baking powder and salt as a substitute.
  • The baking time varies depending on pan size and oven; ensure donuts are fully cooked by testing their bounce-back texture.
  • You can enhance flavor by adding a lemon glaze made from powdered sugar and lemon juice if desired.
  • Store donuts airtight in the refrigerator for up to 3 days or freeze for longer storage.

Find it online: https://marthatasty.com/4-ingredient-lemon-cake-donuts-recipe/