Description
These Lemon Donuts are light, fluffy, and bursting with bright lemon flavor. Made with a blend of baking powder and baking soda for the perfect rise, these donuts are baked instead of fried for a healthier twist. The soft donuts are finished with a tangy lemon glaze, making them a delightful treat for breakfast, brunch, or a sweet snack.
Ingredients
Lemon Donut Ingredients
- 1 cup unsweetened oat milk or almond milk (regular milk will also work)
- ½ cup lemon juice
- 1 cup sugar
- ¼ cup melted regular or vegan butter
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional)
- 2 cups regular or gluten-free all-purpose flour (If gluten-free, use King Arthur Measure for Measure gluten-free flour)
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk or oat milk (regular milk will also work)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the donuts.
- Prepare the Batter: In a mixing bowl, hand mix the lemon juice, melted butter (regular or vegan), oat or almond milk, sugar, baking soda, and baking powder. The mixture may fizz as the leavening agents react, which is expected. Optionally, add 1 teaspoon lemon extract to enhance the lemon flavor. Then, add the flour and gently mix just until combined, being careful not to overmix to keep the donuts light and fluffy.
- Fill Donut Molds: Lightly grease 18 silicone donut molds. Pour the batter evenly into the molds, filling each mold carefully but do not overfill to prevent overflow during baking.
- Bake Donuts: Bake the donuts in the preheated oven for 25 minutes or until they turn golden and a toothpick inserted comes out clean, indicating they are fluffy and cooked through.
- Prepare Lemon Glaze: While the donuts bake, whisk together the powdered sugar, unsweetened almond or oat milk, lemon juice, and vanilla extract in a small bowl until smooth.
- Cool and Glaze: Once the donuts are done baking, remove them from the molds and place on a cooling rack. Allow them to cool completely before spooning or drizzling the lemon glaze over each donut.
Notes
- You can use regular milk or any plant-based milk alternatives as indicated.
- If using gluten-free flour, King Arthur Measure for Measure gluten-free flour is recommended for best results.
- Do not overmix the batter as it can make the donuts tough.
- The donuts are baked, not fried, for a healthier option.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or milk as needed.
