Lemon Poppyseed Baked Donuts
These lemon poppyseed baked donuts are soft, moist and bursting with fresh lemon flavor while popping with crunchy poppyseeds in both the tender donuts and the sweet lemon glaze.
Surprise! Today we are inviting you ALL to a virtual baby shower honoring Kelly from Life Made Sweeter and Hilary from My Own Blog Review. Kelly just had her sweet baby girl Evelyn and Hilary’s baby boy is due in two weeks!!! Congratulations Kelly and Hilary!
To celebrate both ladies, we are sharing 12 recipes and crafts that are ready to “pop“. Make sure to “pop” over and check out everyone’s posts.
I brought these lemon poppyseed baked donuts to the party. When I heard the theme of “pop” my mind went straight to poppyseeds and considering I am still baking my way into Spring, lemons were perfect for the occasion. Nothing screams Spring like lemon poppyseed!
Oh I should mention I finally invested in a donut pan. And I am in big trouble. Guys, I am ADDICTED!! Like whoa!! Baked donuts are amazing. Soft, moist, delicious and perfect with your morning cup of coffee or tea. I made a second batch already this weekend.
These lemon poppyseed baked donuts were the first donuts I made as soon as I got my pan and they are everything I expected baked donuts to be. Moist, fluffy and a little crunchy from the poppyseeds. How do they compare to fried donuts? Well for one, they are baked and much better for you. But also, they are really moist and have a great tender texture. But of course fried donuts will always have a little edge because they are fried but since these are pretty delicious and better for the soul, I will stick with them.
I know Kelly and Hilary will both love a quick breakfast now that things a little bit busier. These took me only 15 minutes to whip up and they baked in 10 minutes.
For the Donuts
- 1 cup cake flour, sifted
- ⅓ cup plus 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ tablespoon poppyseed
- ⅓ cup plus 1 tablespoon buttermilk
- ½ teaspoon lemon juice
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 large egg
- ½ tablespoon vanilla bean paste or seeds from ½ a vanilla bean
For the glaze:
- 1 cup powdered sugar
- ¼ teaspoon lemon juice
- 3 tablespoons milk
- Poppyseed, for topping (optional)
- Preheat oven to 375 degrees F. Lightly grease a doughnut pan and set aside.
- In a medium bowl, whisk together cake flour, sugar, baking powder, salt, and poppyseed. In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix as you will have rubbery donuts. Using a small spoon, scoop batter into the prepared donut pan, filling each about ⅔ full.
- Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched. Let cool in pan for 1 minute and then transfer to a cooling rack to cool completely. While cooling, make the glaze.
- To make the glaze, combine all the ingredients in a medium bowl and whisk together. Add some more milk (one teaspoon at a time) if the glaze is too thick.
- When donuts are completely cooled, dip each in glaze and top with sprinkles. Let glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.