Baked Lemon Donuts with Lemon Glaze

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 3 drops Food coloring, Yellow
  • 3/4 cup Granulated sugar
  • 1 tbsp Lemon extract
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Canola or vegetable oil

• Dairy

  • 6 oz Greek yogurt

Found on averiecooks.com

Description

Ingredients

• 1 large egg
• 3/4 cup granulated sugar
• 6 ounces Greek yogurt (I used 0% fat Fage, sour cream may be substituted)
• 1/4 cup canola or vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon extract, or to taste (not teaspoon; and not lemon oil and not lemon juice; see step 2 below for notes)
• a few drops of yellow food coloring, optional and as needed for desired shade
• 1 1/4 cups all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• 1/4 teaspoon salt, or to taste
• 1 cup confectioners sugar
• 3 tablespoons lemon juice, or as necessary for consistency

Directions

• Donuts - Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside. Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly. To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine. Notes - Dont use lemon oil and lemon extract interchangeably because theyre not; oil is much more potent and intense. Dont use lemon juice in place of lemon extract because its not flavorful enough and the acidity will alter the overall results. Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; dont overmix. Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if thats easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter. Bake for about 13 to 16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for 15 minutes and donut holes for 14 minutes in my oven but all pans, climates, ovens, how full the pans are filled, etc. vary so bake until done. Allow donuts and donut holes to cool in the pans while you make the glaze. Lemon Glaze - To a small bowl, add the confectioners sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor. Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying. Donuts and donut holes are best warm and fresh but will keep airtight at room temp for up to 4 days. Adapted from The Best Lemon Loaf (Better-Than-Starbucks Copycat) and Banana Bread Donuts