Fresh donuts at home have never been more obtainable, or more delicious, than these citrusy Baked Lemon Drop Donuts from Janie's Mill! Their original recipe is very easy to make and way too easy to eat. They are also a lot healthier and lighter than their deep-friend donut counterparts. In addition to being super tasty, these lemon donuts are the perfect size sweet treat to start your day on the best foot or enjoy as a mid-afternoon pick me up. The only thing you have to worry about with these is how quickly they'll be gone!
Looking for a morning beverage to complement these perfectly poppable donuts? Check out Here Here Market's elite selection of quality coffees and teas to complete this yummy breakfast bake! For the coffee addicts who value premier beans at a fair price that gives back, we recommend Whirlwind Coffee Company! Their dynamic blends of sweet, rich, velvety, and overall flavorful coffee roasts will give you the kick of energy you need and a taste you'll crave. And in case you needed another reason to fall in love with this local brand, this father/daughter business gives back 100% of all net profits to support charities and communities!
For those who desire a more calming start to their day, Chair City Teas' fan-favorite Lavender Blueberry Vanilla Tea is the perfect flavor pairing for these Lemon Drop Donuts! Made of a Sencha green tea combination with Lavender flowers, dried fruit pieces, and blueberry and vanilla flavoring, this blend is the ideal way to de-stress with a cup of tea in one hand and a donut in the other. If plain green tea is more your thing, Gaslight Coffee Roasters' loose leaf Kodoma Sencha Green Tea is a deep and expressive blend complemented by a vibrant, fresh aroma that is not to be missed by those who cherish standout tea blends.
Baked Lemon Drop Donuts
This scrumptious donut recipe is packed with fresh citrus flavor and sweet sugar flavor for an irresistible combination you'll love waking up to in the morning!
2 cups (240g) Frederick Cake Flour
2 tsp (8g) baking powder
1/2 cup (100g) sugar
1 tsp (6g) salt
3/4 cup (180g) plain unsweetened Greek yogurt
2 tablespoons melted butter
2 tablespoons milk (plus one more if batter is too stiff)
1/2 tsp (3g) baking soda
1 teaspoon vanilla
1 tablespoon fresh lemon juice
Zest of half a lemon (around 2 teaspoons)
1/2 cup (100g) fine sugar
Zest of half a lemon
1/2 cup (112g) melted butter
For sugary glaze
To make the donuts:
Place oven racks in the center of the oven. Preheat the oven to 425F.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a small bowl, stir the baking soda into the milk.
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.
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.)
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.
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.