As I was putting dishes away, I spotted my doughnut pan and realized it had been too long since it had been used. I had some lemons that needed to be used so I decided to make lemon doughnuts. I love all things lemon so I was pretty confidant that lemon doughnuts would be delicious – and they were! I asked Jordan whether I should make a glaze or just coat them in powdered sugar and he picked glaze, of course ;). It was a good call, but I’m sure powdered sugar would be delicious too. These might even be my favorite of the baked doughnuts I’ve made so far! Enjoy!

Baked Lemon Doughnuts
3/4 cup plus 2 tbsp white whole wheat flour
1/2 cup white sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp low-fat buttermilk
3 tbsp canola oil
2 eggs
1 tsp vanilla
zest of 2 lemons

for the glaze:
1 tbsp melted butter
1 cup powdered sugar
juice of 1/2 a lemon

1. Whisk together flour, sugar, baking powder, salt, and lemon zest in a medium-sized mixing bowl.
2. In a separate bowl, beat the eggs, oil, vanilla, and buttermilk until combined.
3. Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
4. Butter or grease the doughnut pan; non-stick pan spray works well here. Place batter in pastry bag or zip-lock bag with the corner cut and fill each doughnut form half full.
5. Bake the doughnuts in a preheated 375°F oven for 15 to 17 minutes. When done, they’ll spring back when touched lightly, and will be lightly brown on the top. While the doughnuts are baking, whisk glaze ingredients together until smooth.
6. Remove the doughnuts from the oven, remove them from the pan, and glaze with icing. Makes  6.
*adapted from King Arthur Flour

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Categories: Breads, Breakfast

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