Lemon Sugar Baked Donuts
User Reviews
5
Lemon Sugar Baked Donuts
Description
The Lemon Sugar Baked Donuts recipe uses ingredients like all-purpose flour, cornstarch, buttermilk, eggs, butter, lemon juice, and zest to create a soft yet slightly crisp cake donut baked in specialized pans. Baking at a high temperature ensures the edges turn a light golden brown while the interiors stay tender. After a brief cooling, each donut is dipped in melted butter and rolled in a sugar and lemon zest mixture, which adds a sweet and fragrant coating. This method balances moistness with a light, bright citrus finish.
Baking over frying results in a less oily donut with a more delicate crumb, ideal if looking for a lighter pastry option. The lemon sugar coating adheres well due to the butter bath, bringing a textured surface that delivers both sweetness and a citrus aroma. These donuts pair nicely with tea or coffee for a refreshing morning or afternoon bite.
The recipe also suggests careful attention to baking time, removing donuts as soon as they spring back and edges lightly brown to avoid dryness. Cooling briefly in the pan before transferring helps maintain shape. The lemon sugar coating uses a simple pulse of zest and sugar or stirring if no processor is available.
Ingredients
- 1 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 2 egg
- 2 tablespoons butter melted
- 1 tablespoon lemon freshly squeezed juice
- 1/2 teaspoon vanilla extract pure
- 2 teaspoons lemon zest, grated
FOR THE COATING:
- 1/2 cup sugar
- 4 teaspoons lemon zest, grated
- 4 to 5 tablespoons butter melted
Instructions
- Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
- In a large bowl, sift together flour and cornstarch. Whisk in sugar, baking powder, and salt until well blended. Stir in buttermilk, eggs, butter, lemon juice, vanilla, and lemon zest until batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
- Bake for 7 to 9 minutes until the edges of the donuts begin to turn a light golden brown and the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
- In a mini food processor, combine the sugar and lemon zest and pulse until finely ground (you may simply stir together the sugar and zest if you don't have a food processor). Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the sugar/zest mixture. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 238mg | 10% |
| Potassium | 117mg | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 125IU | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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