Old-Fashioned Cake Doughnuts

While preparing the dough, start to heat the lard (or oil of choice listed above). An 8 quart stock pot is the appropriate size pot. You want the fat to reach 365 or 375 degrees before you begin to cook.

Beat together the eggs, buttermilk, sugar and lemon until light.

In a seperate bowl, blend together the dry ingredients. Melt the butter, Quickly mix the wet with the dry ingredients and the melted butter. The resulting dough will be quite soft, but if you keep your work surface covered with flour it will be managable.

Turn the dough out on a flour surface, and knead4 or 5 times to make it coheasive.

Then with well floured rolling pin roll dough out until its about a 1/2 inch thick. Cut out shapes (save the doughnut “holes” (they are a favorite of the kids)

When the fat is the right temp, lower the doughnuts in 3 or 4 to a batch. They will initially sink to the borttom, but raise quickly. Cook on one side about a minute then flip over, Cook another minute then flip again and cook about 30 seconds.

Drain on paper towels or paper bag.