Oven Baked Lemon Doughnuts
Sure, I deeply care about your well-being.
But this recipe makes me want to cry and gorge at the same time.
Donuts are sort of a breakfast food. Well, not really for this family. We never ate them for breakfast… Unless we were on the road traveling down the East Coast. Then, and only then, would we wake up in the wee hours of the morning and find ourselves parked at a gas station with a huge box of Krispy Kreme doughnuts on the front dashboard. Krispy Kremes? For breakfast?! Thanks, Mom and Dad. Those were magical moments.
I don’t know about all of you, but I (along with my twin sister) can pretty much own a bag of chocolate-covered pomegranates. They just like… Disappear before our eyes. Once we pop open a bag and start taking them back like shots, we seriously can’t stop.
I feel this is the root of many of my life issues. Ugh, problems.
Between last week’s banana bread and this week’s cake, you would have probably thought I was done with sweet things for a bit. But you know what, for someone who consumes ridiculous amounts of
really-good-for-you-food crap, that’s not really my thing.
So here’s what’s what… These doughnuts are happening and my body officially hates me.
But this doughnut recipe is different. For starters, it’s homemade. And lemony. And zesty. And delicious… Without chocolate? Totally mind-blown.
For all you who only really enjoy a dessert that’s light and not too rich because you lack a sweet tooth or some crazy business like that… Well, these are for you! Seriously. I don’t think I need to tell you that these doughnuts are absolutely divine. It’s definitely going to be a main stay in my kitchen across the summer. Well, that’s if they don’t get scarfed down within 45 minutes. I’m just sayin’… I had to make these twice in one day.
Pick your poison. I should warn you these are probably it.
Oven Baked Lemon Doughnuts
adapted from How Sweet It Is
For the doughnuts:
1 cup cake flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup sugar
1/3 cup Chobani lemon-flavored yogurt (or regular)
1 egg, lightly beaten
1 tbsp milk
2 tbsp unsalted butter, melted and cooled
1 tsp distilled white vinegar
1/2 tsp baking soda
1 tsp lemon extract
1 tsp lemon zest
For the lemon glaze:
1/2 cup powdered sugar
1-2 tsp milk
1/2 tsp lemon extract
To make the doughnuts:
Preheat oven to 425 degrees F and coat a doughnut pan with cooking spray.
In a large bowl, combine flour, salt, baking powder, and sugar. Stir dry ingredients with a spoon.
Add in Greek yogurt and the egg. Mix to combine. Stir in 1 tablespoon of milk and then the melted butter.
Measure out baking soda and pour into a small bowl and add the vinegar. Stir together and add in lemon extract, then lemon zest. Pour that mixture into the doughnut batter and stir together to combine.
Using a pastry bag or spoon, fill each doughnut mold half to two-thirds of the way full. Bake for 10-12 minutes, until the tops are lightly browned. Remove from the oven and let cool for 5-10 minutes before removing from the pan.
To make the glaze:
As the doughnuts cool, measure powdered sugar and add to a small bowl. Pour in milk, then the lemon extract. stir together well to combine. Add more milk for a more runny texture. Once the doughnuts have finished cooling, drizzle with lemon glaze until all are coated.
There may be some leftover glaze… Maybe just for licking out of the bowl? That was totally on purpose.
Serve and enjoy!
* I should mention that the first time I made this recipe, I only baked 4 and donuts those are the photographs you see above. Making 6 (as the recipe suggests) will not yield quite as large donuts — but they are still plenty big!
Nutritional information: 260 calories, 5g fat (2.5 sat, 1.3 mono), 50g carbs, 4.5g protein