I took one of the most popular recipes on my site, The Best Lemon Loaf {Better-Than-Starbucks Copycat}, and turned it into donuts. They’re full of robust lemon flavor, soft, fluffy, moist, and baked rather than fried so you can extra. They’re ready in 25 minutes and perfect for breakfast, brunch, or snacks. I have very specific instructions about the use of lemon extract and lemon juice so make sure to read the blog post and recipe thoroughly.
INGREDIENTS:
Donuts
- 1 large egg
- 3/4 cup granulated sugar
- 6 ounces Greek yogurt (I used 0% fat Fage, sour cream may be substituted)
- 1/4 cup canola or vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon extract, or to taste (not teaspoon; and not lemon oil and not lemon juice; see step 2 below for notes)
- a few drops of yellow food coloring, optional and as needed for desired shade
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons lemon juice, or as necessary for consistency
DIRECTIONS:
- Donuts – Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside. Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
- To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine. Notes – Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not flavorful enough and the acidity will alter the overall results.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
- Bake for about 13 to 16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for 15 minutes and donut holes for 14 minutes in my oven but all pans, climates, ovens, how full the pans are filled, etc. vary so bake until done. Allow donuts and donut holes to cool in the pans while you make the glaze.
- Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
- Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying. Donuts and donut holes are best warm and fresh but will keep airtight at room temp for up to 4 days.
