Do you find the taste and scent of lemon an irresistible lure for you? If so, you should try the super soft lemon donut. Trust me, you will have an amazing dessert to start your day with, because you will have a nutritious and and energetic breakfast. Of course, it is also a must-have dessert for an afternoon snack or right after dinner, so you can treat yourself to a treat that will delight your palate.
In addition, its lightness is such that those with a sweet tooth who are on a diet and just can’t resist the sins of gluttony will finally no longer have to worry about counting the number of calories. But rest assured that even the preparation will not give you any major problems, because the procedure has a decidedly basic difficulty, not to mention that it really only takes a few minutes to prepare and that’s it!
Super soft lemon donut: my grandmother’s recipe!
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 12
Calories: 90 per slice
Ingredients
150 gr of 00 flour
75 gr stevia sweetener (or alternatively 150 gr regular sugar)
30 gr cold melted butter
4 eggs at room temperature
2 lemons (juice + grated zest)
1 teaspoon baking powder
Just enough powdered sugar
Preparation
- First, separate the egg whites from the yolks, add half the amount of stevia sweetener (or sugar) to the yolks and beat them with electric whips.
- Once you have a nice frothy mixture, add the juice and grated zest of the lemons, mix well, sift and insert the flour together with the baking powder, resume working to let the powders reabsorb and incorporate the cold melted butter.
- Now always with electric whips whip the egg whites to stiff peaks, as soon as they begin to become frothy integrate the other half of the stevia sweetener (or sugar) in two steps without stopping mixing.
- When they are ready incorporate them into the yolk mixture with a spatula, stirring from the bottom up, then decant the mixture into a buttered and floured 22-centimeter donut mold.
- Finally put to bake in a preheated oven in static mode for 30 minutes at a temperature of 180°C (170° in fan mode), when finished dust with powdered sugar.
