If you love lemon then you’re going to die over these delicious lemon poppyseed baked donuts! Topped with a sweet lemon glaze on top you can’t just have one.
Ingredients & Equipment Needed For This Recipe
Ingredients:
Donut Batter:
- Granulated Sugar
- Lemon– For the zest!
- All-purpose Flour
- Baking Powder
- Kosher Salt
- Buttermilk– Can make your own, or use pre-made.
- Egg– I always use large eggs.
- Lemon Extract– If you don’t have extract, you can use 1 whole lemon zest instead of half.
- Neutral Oil– Vegetable, avocado, coconut, whatever you have!
Glaze:
- Powdered Sugar
- Lemon Zest
- Lemon Juice
- Kosher Salt
Equipment:
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- 3 Mixing Bowls– 2 Small & 1 Medium
- Donut Pan-Preferably metal.
- Whisk
- Rubber Spatula
- Piping Bag– Can also use spoon to place the batter into the pan.
How to Make Lemon Poppyseed Baked Donuts
Step One:
Combine sugar and lemon zest together in a medium mixing bowl and rub together with fingers.
Step Two:
Add in the rest of the dry ingredients and whisk together.
Step Three:
Add all of the wet ingredients in a separate small mixing bowl and combine well
Step Four:
Add the wet ingredients into dry and mix together until smooth dough forms; add poppyseeds.
Step Five:
Place batter into a piping bag and pipe into well sprayed donut pan and Bake at 350° F for 10 minutes.
Step Six:
Make the glaze by combining lemon juice & zest and powdered sugar in a small bowl.
Step Seven:
Top the cooled donuts with about 1 Tablespoon of lemon glaze & enjoy!
My Kinda Professional Tips for Lemon Poppyseed Baked Donuts
- Don’t mix the batter tooo much. This will result in a dense baked donut. Remember, it’s basically cake.
- Let the baked donuts cool completely before adding glaze. If you’re more of a “let the glaze soak in” kind of person, they by all means go for it!
- These baked donuts will keep for up to 3 days in a close-able container at room temperature.
Lemon Poppyseed Baked Donuts
Equipment
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 3 Mixing Bowls (2 Small & 1 Medium)
- Donut Pan
- Whisk
- Rubber Spatula
- Piping Bag
Ingredients
Donut Batter
- 1/3 Cup Granulated Sugar (65 g)
- 1/2 Lemon Zest
- 3/4 Cup All-Purpose Flour (95 g)
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/3 Cup Buttermilk (80 ml)
- 1 tsp Lemon Extract
- 1 each Egg
- 1 Tbl Neutral Oil (10 ml)
- 1 tsp Poppyseeds
Lemon Glaze
- 1 Cup Powdered Sugar (130 g)
- 1/2 Lemon Zest
- 2 Tbl Lemon Juice (20 ml)
- pinch Kosher Salt
Instructions
- Pre-heat oven to 350° F and spray your donut pan well with pan spray.
- In a medium bowl, combine the lemon zest and sugar. Work between your fingers to bring out the lemon flavor.
- Add in the rest of the dry ingredients and whisk to combine.
- In a separate small bowl, add the buttermilk, lemon extract, egg, and oil. Again, whisk well.
- Add the wet ingredients to the dry. With a rubber spatula fold the ingredients together. About halfway, add in the poppyseeds and continue to mix until all of the flour has been absorbed.
- Place the batter in a piping bag and fill the molds of the prepared donut pan about halfway.
- Bake for about 10 minutes until the cake springs back when touched.
- Glaze can be made by combining all of the lemon glaze ingredients together in a small bowl.
- Let the donuts cool before adding the glaze.
Notes
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