A bunch of lemon cups and a big, big pile of lemon cordial are the perfect combination for a big batch of donuts, and donuts are the reason why the New York Times has dubbed these dessert bars a “chocolate dessert.”
And that’s not even counting the lemony lemon cordials and vanilla ice cream.
The Times writes: “The lemon-curded donuts — often called lemon bundt cakes — are rich and rich, the lemon cream filling thick and creamy, the vanilla ice creams and lemon curd frosting a little chewy and not overly sweet.
They’re also the perfect way to eat a bowl of donut ice cream.”
The Times also notes that “Don’t forget the lemon cordations, too: They’re the perfect mix of sweet and salty.”
The best thing about donuts is that they’re so easy to make.
The recipe calls for just six ingredients and about 10 minutes, according to the Times.
That’s why you might be tempted to use less butter and cream and just make the cupcakes in a double boiler to make the donuts even easier.
The donuts will be fluffy and golden and you can also use them to decorate any cake, so that’s definitely something to consider.