Lemon doughnuts lighter, tastier treat when baked

  • By Alison Ladman Associated Press
  • Tuesday, October 23, 2012 7:13pm
  • Life

Lemon doughnuts generally involve fried dough filled with sticky, tart-sweet yellow goo that tastes more of sugar than of serious lemon.

So we decided to reinvent the lemon doughnut as a baked treat that is at once lighter and more deliciously lemony.

We started with a golden cake-style baked doughnut that we flecked with the potent flavor of real lemon zest. We then top the doughnuts with a simple powdered sugar-lemon juice glaze. The result is wonderful.

Baked lemon doughnuts

1/4cup (1/2 stick) butter, room temperature

1/4cup vegetable or canola oil

1/2cup packed brown sugar

1/3cup granulated sugar

1 1/2 teaspoons baking powder

1/4teaspoon baking soda

1/2teaspoon salt

1teaspoon vanilla extract

Zest of 1 lemon

2eggs

21/2cups all-purpose flour

1cup buttermilk

2tablespoons lemon juice

1cup powdered sugar

Heat the oven to 425 degrees. Coat two doughnut pans with baking spray; you can use pans designed for either large or small doughnuts. A mini doughnut pan will bake more quickly.

In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, granulated sugar, baking powder, baking soda, salt, vanilla and lemon zest.

Beat in the eggs, one at a time, scraping the bowl between additions.

Stir in half the flour followed by half the buttermilk, then the remaining flour and finally the remaining buttermilk.

Spoon the batter into the prepared pans, filling the doughnut wells to about 1/4 inch from the top.

If using a mini doughnut pan, you will need to bake in multiple batches. Bake for 10 to 12 minutes, or until golden and cooked through. Allow to cool in the pan for 10 minutes before turning out onto a rack.

To make the glaze, stir together the lemon juice and powdered sugar. Dip the tops of the doughnuts in the glaze and allow to set or enjoy immediately.

Makes 12 servings.

Nutrition information per serving (assumes large doughnuts): 280 calories; 90 calories from fat (32 percent of total calories); 10 g fat (3.5 g saturated; 0 g trans fats); 40 mg cholesterol; 45 g carbohydrate; 1 g fiber; 24 g sugar; 5 g protein; 210 mg sodium.

More in Life

Beer and cupcakes: Snohomish brewer, baker form unlikely duo

Pacific Northwest Cupcakes uses SnoTown’s brews to make beer-infused sweet treats.

Woodward Canyon Winery continues to weave masterpieces

Owner Rick Small uses grapes from vines he used when he made wine in his back yard in the 1970s.

Snohomish brewer flavors beer with chilies from mom’s back yard

Beer of the Week: Smoked rye forms sturdy foundation for SnoTown’s well-balanced Loose Rooster.

Beer, wine, spirits: Snohomish County booze calendar

Dash to Diamond Knot: Flying Unicorn Racing is teaming up with Mukilteo’s… Continue reading

Marysville theater stages Noel Coward’s timeless ‘Blithe Spirit’

The cast and crew at the Red Curtain Arts Center do a fine job with the 1940s British play.

Stringed instruments get workout at Cascade Symphony concert

Tchaikovsky’s “Serenade for Strings” is the orchestra’s first concert of the season.

Animating Van Gogh paintings proves to be trippy yet flawed

“Loving Vincent” relates the circumstances of the great painter’s death.

Leno, Short and others reminisce about David Letterman

By Geoff Edgers / The Washington Post A few observations about David… Continue reading

Most Read