Description
This homemade doughnut recipe is lemony, zesty and delicious. For those who only really enjoy a dessert that’s light and not too rich, these are perfect for you! Definitely a great baked goods recipe for the summer.
Ingredients
- FOR THE DOUGHNUTS:
- 1 cup Cake Flour
- ¼ teaspoons Salt
- ½ teaspoons Baking Powder
- ⅔ cups Sugar
- ⅓ cups Greek Yogurt
- 1 whole Egg, Lightly Beaten
- 1 Tablespoon Milk
- 2 Tablespoons Unsalted Butter, melted
- ½ teaspoons Baking Soda
- 1 teaspoon Distilled White Vinegar
- 1-½ teaspoon Lemon Extract, Divided
- 1 teaspoon Lemon Zest
- FOR THE GLAZE:
- ½ cups Powdered Sugar
- 1 teaspoon Milk
Preparation
To make the doughnuts:
Preheat oven to 425 F and coat a 6-count doughnut pan with cooking spray. Set aside.
In a large bowl, combine flour, salt, baking powder and sugar. Stir dry ingredients with a spoon.
Add in Greek yogurt and the egg. Mix to combine. Stir in 1 tablespoon of milk and then the melted butter.
Measure out the baking soda and pour it into a small bowl and add the vinegar. Stir together and add in 1 teaspoon of lemon extract, then stir in the lemon zest. Pour that mixture into the doughnut batter and stir together to combine.
Using a pastry bag or spoon, fill each doughnut mold half to two-thirds of the way full. Bake for 10-12 minutes, then let them cool for 5 minutes before removing them from the pan.
To make the glaze:
Measure powdered sugar and add to a small bowl. Add in 1 teaspoon of milk, then pour in the remaining 1/2 teaspoon of lemon extract. Stir together with a spoon to combine. If your glaze is not runny enough, just add more milk.
Once the doughnuts have finished cooling, drizzle with lemon glaze until all are coated.
Serve and enjoy!
Recipe adapted from How Sweet It Is.
