Time to make the donuts! Remember that commercial? Well, it was time in my house and I did make a delicious batch of lemon donuts. Bake some soon and enjoy every lemony bite!
We love donuts so much in my house that I make a different batch each week. If you have been on here before you know there’s a bunch of delicious baked donut recipes to chose from. For any lemon lover, these are sure to become a new favorite recipe. Baked instead of fried for a healthier way of eating donuts with all the taste and texture we love in donuts. Bake a batch soon, a small batch is the perfect size since we all know donuts taste best eaten the same day they are made. You can always double this recipe for a larger crowd.
Small Batch Baked Lemon Donuts
Yields: 6 donuts
- 1 cup all purpose flour
- 1 level tsp baking powder
- 1/2 level tsp baking soda
- 1/2 tsp fine sea or kosher salt
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil such as canola, avocado or grape seed
- 1 large egg
- 1/2 cup sour cream or Greek yogurt, I used light sour cream for this recipe
- 1/4 cup milk, whole or 2 % works well for this recipe
- 1 tsp vanilla extract
- zest from 2 large lemons
- 2 cups sifted powdered sugar
- 2 tbsp fresh lemon juice, more if needed
- 1 tsp lemon zest
- yellow and white sprinkles or nonpareils
- Preheat oven to 350 degrees, spray a donut pan with baking or cooking spray, set aside.
- In a large mixing bowl, combine all dry ingredients with a whisk. Add in sugar and lemon zest. Whisk again.
- In a medium bowl, combine butter, egg, sour cream, milk, and vanilla extract.
- Make a well in the center of large bowl and add in wet ingredients.
- Using a rubber spatula, gently mix wet into dry but try not to over mix the batter. Dig down to incorporate all dry into wet.
- Place in a Ziploc bag and squeeze down to one corner and cut the tip off and squeeze into each well. About 2/3 to 3/4 full. Or use a small teaspoon and spoon batter into each donut well.
- Bake for about 8 to 10 minutes. Donuts should spring back when lightly touched and a toothpick should come out clean or with dry crumbs.
- Let cool in pan for 10 minutes on a wire rack. Then, invert donuts onto wire rack.
- While donuts are cooling, prepare the glaze by combining all ingredients with a small whisk. Start with 1 tbsp lemon juice and whisk until smooth.
- Dunk each donut into glaze and set on wax or parchment paper. When glaze is starting to set up, toss sprinkles over each donut. Let set up completely before serving. Enjoy the lemon love!