With Mother’s Day coming up, kids everywhere begin to scour the internet for a special recipe to make for mom. With all that she puts up with, she deserves a sweet treat! These lemon-baked donuts are the perfect addition to a Mother’s Day Brunch or an enjoyable end to a family dinner.
Traditionally donuts are fried, but when you bake them you are cutting down on the grease and keeping them light. Don’t worry though, with the lemon baked directly into the donuts and used as a glaze, these desserts won’t be lacking in taste. The lemon zest brings a bright boost of citrus, complementing the baking spices of nutmeg and cinnamon.
These donuts go so well with a cup of coffee or tea. Serve them with raspberries or blueberries for a pop of fresh color and tart sweetness that balances with these lemon-baked donuts.
Flour: the best type of flour to use in this recipe is all-purpose flour
Sugar: You can use regular cane sugar or brown sugar.
Baking powder: Is made from a mixture of carbonate or bicarbonate, a weak acid, and a filler.
Nutmeg: While nutmeg is considered a sweet seasoning, it's not your typical sugary sweet. It's more of earthy, nutty sweetness.
Cinnamon: Did you know that cinnamon has anti-viral, anti-bacterial, and anti-fungal properties
Lemon Zest and lemon juice: Rinse the lemon well with water and dry it with a paper towel before zesting it. The lemon needs to be softened to make juicing easier. This is done before zesting because the juice will come out through the skin if the lemon is zested first.
Eggs: If you are vegan you can ¼ cup of apple sauce instead.
Milk: Use the milk you want, plant-based milk is always to one I use.
Oil: Canola oil is perfect for this recipe since its taste is mild
Only mix your batter until it is just combined, and there are no lumps. Overmixing your ingredients will result in a tough donut, and these should be fluffy with a light cake texture.
If you are using a non-stick donut pan, you shouldn’t need any oil to grease the pan, and the donuts will pop right out if they’re fully cooked. Keep an eye on them as they bake to keep them from burning, and get them onto a cooling rack as soon as they come out.
The best part about these donuts is the lemon glaze on top, and it gives your donuts a professional finish. To keep your icing from clumping, sift any lumps out of your confectioners’ sugar before adding the cream gradually, whisking as you go. Alternatively, you can drizzle the glaze over top of your donuts using a spoon.
It's always easier to use a donut pan, but if you don't have any you can use this DIY Pan to make your donuts
Yes! Since baking them requires little oil.
It's better to glaze the donuts when they're still warm. Alternatively, you can drizzle the glaze over top of your donuts using a spoon.
Lemon Baked Donuts
For the Donuts
- 2 ⅔ Cups flour
- ¾ Cup sugar
- 2 Tsp baking powder
- ¼ Tsp nutmeg
- ½ Tsp cinnamon
- 1 Tbsp lemon zest
- 2 Eggs
- ⅓ Cup lemon juice
- ⅔ Cup milk
- ½ Cup oil
For the Icing
- 1 Cup confectioners sugar
- 2 Tbsp heavy cream
- 3 to 4 Tbsp lemon juice
- Preheat the oven to 425 degrees. Lightly grease a silicone donut pan and set aside.
- In a bowl whisk together the flour, sugar, baking powder, nutmeg, cinnamon and lemon zest.
- Forma well in the center and add the eggs, lemon juice, oil and milk. Slowly, thie the help of a spoon, fold the wet ingredients into the dry ones, mixing until everything is just combined.
- Spoon the batter into the donut pan and take to the oven. Bake for 10 to 12 minutes or until done. .Remove from the oven and from the pan and let them cool down completely in a cooling rack.
- Meanwhile, prepare the icing. In a small bowl combine the confectioners sugar, lemon juice and heavy cream until thick and smooth.
- Dip each donut into the icing, turning to evenly coat. Let them dry out in the cooling rack for a couple of minutes before serving.
- The donuts have a light and cake light texture that’s delicious and perfect to serve with a cup of coffee.
- You can also add some chopped raspberries or blueberries to mix them up a little