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
Start to finish: 45 minutes
¼ cup (½ stick) butter, room temperature
¼ cup vegetable or canola oil
½ cup packed brown sugar
⅓ cup granulated sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
Zest of 1 lemon
2 eggsView Entire Story
'Your papers, please' must never be heard in America
Independent voices from the TWT Communities
Right-brain investing in a left-brain world. You can do it. I can help.
No kings. No choirs. No qualms.
Benghazi: The anatomy of a scandal
Vietnam Memorial adds four names
Cinco de Mayo on the Mall