Lemon Donuts Recipe
With a fresh lemon flavour, a beautifully tender crumb and a perfectly zingy icing, these baked Lemon Donuts are your new go-to!
Servings: 18 donuts
Equipment
Ingredients
- 250 g salted butter
- 250 g white caster sugar (superfine sugar)
- 4 medium free-range eggs
- 1 tsp vanilla extract
- 30 ml whole milk
- 2 lemons zest and juice
- 250 g self-raising white flour (self rising flour)
For the lemon glaze
- 175 g icing sugar (powdered sugar)
- 1 1 lemon zest and 1 tbsp juice
Instructions
Make the donuts.
- Preheat the oven to 180C (160C fan).
- Grease your donut moulds. I find cake release spray or spray oil works best.
- Put the sugar and butter in a large mixing bowl and whisk together until pale.
- Add the eggs one by one, whisking as you go.
- Add the vanilla, milk, lemon zest and juice and whisk again.
- Sift in the flour then fold together.
Pipe and bake.
- Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole. Pipe the batter into the greased doughnut moulds. You have enough for 12 in the donut pan pictured but in smaller/larger or shallower/deeper pans, you may get more/less.
- Bake for approximately 30-35 minutes until risen and firm. Transfer to a wire rack to cool completely.
To make the glaze.
- Sift the icing sugar into a mixing bowl and add the lemon juice.
- Mix to a thick, pourable icing.
- Take the completely cooled doughnuts and dip halfway into the glaze, then back on the wire rack to set.
- Scatter lemon zest over the top and allow to set.
Nutrition
Calories: 260kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 105mg | Potassium: 51mg | Fiber: 1g | Sugar: 24g | Vitamin A: 406IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 0.4mg
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