Lemon Olive Oil Cake Donuts

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tablespoons fresh rosemary (finely chopped, optional)
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs (lightly beaten)
• 3/4 cup extra virgin olive oil
• 3/4 cup milk
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup unsalted butter (melted)
• 1/2 cup granulated sugar

Instructions

1. 1

   Heat oven to 350 degrees F. Lightly grease and flour 12 standard-size donut cavities. 2 donut pans.

2. 2

   In a large bowl, whisk flour, sugar, rosemary, baking powder and salt until well combined. In a separate medium bowl, whisk eggs, olive oil, milk, lemon zest and lemon juice until well combined. Make a well in flour mixture, then pour in egg mixture. Use spatula to stir ingredients until just combined (batter may be lumpy -- this is OK).

3. 3

   Use a resealable plastic storage bag or piping bag to pipe batter into prepared donut cavities (you can also spoon the batter into the cavities, but it's a little messier). Bake 11 to 14 minutes until a toothpick inserted in center of one donut comes out clean. Let donuts cool in pan 5 minutes, then tap out onto sheet pan.

4. 4

   Place butter and sugar for topping into individual large shallow bowls. Dip each warm donut into melted butter, then coat gently in sugar. Serve immediately.