- Associated Press - Thursday, November 1, 2012

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


Servings: 12

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 eggs

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