These fried Strawberry Lemon Cake Donuts have a soft, tender lemon almond cake absolutely coated in a strawberry glaze made with a quick homemade strawberry jam! Positively divine!
Happy National Donut Day! Proof that God is good!
My daily donut special has become a bit of a thing at the restaurant. Each trying to outdo the next…Red Velvet Donut Ice Cream Sandwiches anyone?
But no one can argue with one of the greatest Spring combinations: strawberry and lemon. Bright, tart lemon and sweet, juicy strawberry: no happier couple has ever met!
Well don’t get me started on peanut butter and chocolate…
But I digress.
Lindsey, focus! That is for another time.
These Strawberry Lemon Cake Donuts are soft and tender and delightfully cakey. A bit of lemon zest and juice brightens the cake and the almond meal makes it lighter than a traditional cake donut.
The glaze is simple and easy to make using homemade or store bought jam. In the recipe and video, I’ve showed you how to make a quick 30 minutes jam, but any jam will do!
There is just something about a pink donut that’ll make you smile!
Or maybe that’s the sprinkles!
One bite of these Strawberry Lemon Cake Donuts and you’re going to wish every day were National Donut Day!
If I can get over my fear of frying, so can you with these easy tips!
Rules if you will.
I’ve already burned myself so you don’t have to! You’re welcome.
The Fryer Rules!
- Keep the dough cold. Roll and cut it quickly to keep the baking powder from starting to react with the sour cream. Double acting baking powder will react again when fried, but let’s save all the expansion power for later, shall we.
- Use canola oil or some other neutral tasting oil that has a high smoke point.
- Monitor your oil temperature. 340° F is too cold – Your donuts will be greasy. 380° F is too damn hot. The outside will be dark and awful while the inside is still gooey. Umm gross. 350°-360° F is your target range. Adjust your heat as it approaches the boundaries. Don’t be afraid to turn off the stove. This is the great thing about frying. If the oil temperature isn’t where you want it, just wait. So liberating.
- Do be careful. The oil looks so happy and peaceful in there, but I can assure you that 350° F oil is VERY hot. I have the scars from work to prove it. Carefully use the slotted spoon to place the donut in the oil and to remove it. I gently drop it in the oil with my hand so that it slips inside, but I have been trained to have no fear. And the burns to prove it….
- May I remind you that oil and water do not mix. When water gets into hot oil, it splatters violently. If this happens, back away. Quickly. This is easily avoidable if you dry all your utensils after rinsing them off. If there is any water collected on the top of your dough, which there shouldn’t be if you properly wrapped them, then blot it off before putting it in the oil.
- Place your fried donuts on a wire rack over a baking sheet or towels to catch the extra oil. This will keep the bottoms crispy. There will be no soggy bottoms on our donuts!
- Dip the donuts in the glaze while they are still warm so you don’t need to heat up your glaze and this will keep the donuts moist. People say to use chopsticks. Come on. Isn’t life hard enough? Just use your fingers. It’ll toughen them up. It’s good for you. My Dad taught me that.
NOTE: All photos without @American Heritage Cooking and the video are by Timothy Racca