Ingredients
Method
Lemon Donuts
- Preheat your oven to 375°F and grease your donut pan. I like to use shortening or butter to grease my pan.
- In the bowl of a stand mixer fitted with a paddle attachment (or a regular mixing bowl - this recipe can be made either way!) mix the cake flour, salt, baking powder, and lemon zest together.
- In a separate bowl, combine the whole milk, sugar, lemon juice, egg, vanilla extract, and melted butter. Whisk until smooth.
- With the stand mixer on low, slowly pour the wet ingredient mixture into the dry ingredient mixture. Mix until just combined.
- Transfer the donut batter into a piping bag and pipe each section of the donut pan 2/3-3/4 the way full.
- Place in the oven and bake at 375°F for 15-20 minutes, or until an inserted toothpick comes out clean. While your donuts are baking, let's make the raspberry glaze!
Raspberry Glaze
- Add the powdered sugar and raspberry puree to a bowl and mix until smooth. If it is too thick (which can happen depending on the consistency of your raspberry puree!), add a teaspoon of water at a time until you get your desired consistency
Assembly
- Once the donuts have cooled enough to pick up without burning your fingers, remove them from the donut pan.
- Dip one side of each donut in the glaze until evenly coated. Repeat until all donuts are glazed.
- Sprinkle the glazed side of each donut with freeze dried raspberries and lemon zest as desired. It adds a little texture, and makes them look extra beautiful!
Notes
The number of donuts this recipe yields may vary based on the size of your pan. I used this pan and the recipe made 12 donuts for me.
