Baked Lemon Drop Donuts

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Β Instructions

You will need two donut pans.

Place oven racks in the center of the oven. Preheat the oven to 425F.

To make the Donuts:

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a small bowl, stir the baking soda into the milk.
  3. In a medium sized bowl, whisk the yogurt, melted butter, egg, lemon juice, lemon zest and vanilla. Then add the baking soda and milk. Whisk again.
  4. Add wet ingredients to dry ingredients. Fold together until the mixture is blended. Do not over-mix. (Lemon juice can cause instability in a batter, so if needed, add a little more milk to make a thick batter.)
  5. Evenly divide (pipe or spoon) the batter into the cavities of 2 lightly oiled donut pans. Do not fill the pans completely – up the the 3/4 mark is fine – you want the donuts to puff up without overflowing.
  6. Bake at 425F for 8-12 minutes (depending on your oven) until lightly browned on the sides. Cool slightly, glaze, and rest on cooling rack.

To make the Glaze:

  • Melt butter in a small saucepan.
  • Whisk sugar and lemon zest together.
  • Dip the top half of the warm doughnut in the cooled melted butter then into the sugar/zest mixture.

Tips and Options

For a no-butter topping option (which is not an option in my house): place the sugar and lemon zest in a ziplock bag, and then one by one drop the warm donuts into the bag and gently shake to cover with sugar.

Place a vanilla bean in a jar of sugar the night before, this will add a delightful vanilla note to the lemon topping.

Dip the donut in melted dark chocolate. (I am sure I heard this was a healthy option!)

A hint of finely crushed rosemary mixed into the batter will give a touch of the exotic to your donuts.

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