Baked Strawberry Lemon Donuts
User Reviews
5.0
3 reviews
Excellent
Baked Strawberry Lemon Donuts
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Baked Strawberry Lemon Donuts are the ultimate sweet treat for lemon lovers! These easy-to-make donuts get baked in the oven, then topped with a bright lemon glaze, resulting in donuts that are soft, moist, and bursting with lemon flavor!
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Ingredients
Donut batter
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 2 tbsp. melted butter unsalted
- 1/3 cup granulated sugar
- 1/4 cup milk any
- 1/4 cup yogurt
- 1 tsp. vanilla extract
- 1 large egg
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- 1/4 cup finely diced strawberries
- baking spray or nonstick cooking spray
Icing/Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tbsp milk
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Instructions
- Preheat oven to 350° Add the first 4 ingredients (flour, baking powder, baking soda, salt) to a medium mixing bowl. Stir to combine.
- In another bowl, add the melted butter, granulated sugar, milk, yogurt, vanilla, egg, lemon zest, and lemon juice. Stir to combine, then add to the bowl of dry ingredients.
- Mix the dry and wet ingredients together, then fold in the strawberries. To ensure nice & soft donuts, don't overmix.
- Spray the donut pan with baking spray or nonstick cooking spray. Either with a piping bag, a plastic zipper bag with a corner snipped off, or a spoon, fill the cavities of the donut pan 3/4 full.
- Bake donuts for 9-10 minutes. The edges of the donuts should be a nice dark golden color. Let donuts rest for a couple minutes, then put them on a wire rack. I like to use a silicone spatula to go around the edges of the donut to ensure they release properly. While the donuts are baking, prepare the icing/glaze by mixing the icing/glaze ingredients in a small bowl. *For an extra tangy, lemony icing, omit milk replace with extra lemon juice*
- Take each donut and dip the top into the icing/glaze, then return it to the wire rack to drip (have newspaper, parchment paper, or paper towels underneath). After all donuts have been dipped, I like to dip them again, but that is optional. Best when served immediately. Enjoy!
Equipments used:
Notes
- I use oat milk in this recipe and it works great!
- The proper way to measure flour is by spooning it into a measuring cup, then using a knife to level it off.
- You can use yogurt or sour cream. I like to use vanilla yogurt.
- This recipe was inspired by Sally's Baking Recipes.
- I use oat milk in this recipe and it works great!
- The proper way to measure flour is by spooning it into a measuring cup, then using a knife to level it off.
- You can use yogurt or sour cream. I like to use vanilla yogurt.
- This recipe was inspired by Sally's Baking Recipes.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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