Miss L and I recently baked Raspberry Lemon Cake Doughnuts together so that we could share the recipe with you and your little ones in time for Valentine’s Day. We took our time mixing up the ingredients, filling the doughnut pan, and reading books while they were in the oven. And while I’d planned to have them for our morning snack, we ate so many that they turned into lunch! But that’s what weekends are for, right?
To be honest, I often shoot recipes during the week when L is at daycare and I’m in work mode. Which means that when we intentionally took the time to make something together, it was almost magical. Okay, it did take her a bit to settle into our activity—by which I mean, that she started off really impatient with wanting to get all of the ingredients into the bowl NOW. But I talked her through our steps, letting her dump each ingredient into the bowl after I’d measured it, and by deliberately going slowly, she was able to settle into things a bit better.
I did joke with her that if she kept stirring the batter, the doughnuts would wind up chewy, but somehow they didn’t—they were totally light and fluffy, with a freshness from the lemon zest and fresh berries. The best part of the process was when I put the batter into a zip top freezer bag and moved our work station to the kitchen table. I cut off one end of the bag and let her pipe the batter into the greased pan. She was so focused, so deliberate, that I couldn’t help but to stand there and watch her work. She got a little frustrated when she couldn’t quite get all of the batter out of the bag, but we worked together and finished the task.
And after a stack of books while they baked and cooled, she proceeded to eat 3 of them. (And then didn’t eat again until dinner time:) We’re even thinking of making doughnut baking a new Sunday tradition. L is determined to add frosting and sprinkles to our next batch.
Get the full recipe for Raspberry Lemon Baked Cake Doughnuts over on the Better Homes and Gardens food blog. Happy Valentine’s Day friends!
P.S. I’m pretty sure that these would bake up nicely as a small batch of muffins if you don’t have a doughnut pan since the texture of the finished doughnuts is pretty similar to a muffin!
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