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.
This blog post was originally posted on March 31, 2014, and has been updated with new pictures.
Hey there, and welcome back, friends.
You are in for a treat!
I brought these lemon poppyseed baked donuts to a baby shower 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 immediately made a second batch!
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.
They are great for a quick breakfast and only took me 15 minutes to whip up, and they baked in 10 minutes.
Ingredients
- cake flour
- granulated sugar
- baking powder
- salt
- a few poppyseeds
- some buttermilk & milk
- lemon juice
- unsalted butter
- a large egg
- vanilla bean paste or seeds from a vanilla bean
- powdered sugar
How to Make Baked Lemon Poppyseed Donuts
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 the wet ingredients: buttermilk, melted butter, egg, lemon juice, and vanilla bean paste.
Add the wet ingredients to the dry ingredients.
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 two-thirds full.
Bake for 8-10 minutes or until the donuts are baked through and spring back when lightly touched.
Let cool in the pan for 1 minute and then transfer to a cooling rack to cool completely. While the donuts are 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 the donuts are completely cooled, dip each in glaze and top with sprinkles. Let the glaze set for 30 minutes before stacking or serving. Donuts are best enjoyed within two days.
How to Store
Store leftover donuts at room temperature in an airtight container for up to 2 days.
More Irresistible Spring Recipes
What do you think of this amazing lemon poppyseed baked donut recipe? What would you serve with these baked donuts? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Spring baking, friends!
Lemon Poppyseed Donut Recipe
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.
Ingredients
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)
Instructions
- 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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 279mgCarbohydrates: 39gFiber: 0gSugar: 21gProtein: 3g
I guess I just want everything you make!! When I was browsing through SNF I had to feature this one! Even thought I featured you last week, your food is always so gorgeous looking and beautifully presented.
Aww thanks Chelsea!! You make me blush!!
Yum! These look perfect for spring! Thanks for sharing to the Monday link share!!!
These donuts definitely scream spring to me!! 🙂 They look so moist and that glaze-holy goodness! The perfect baby shower dessert 😉
I adore poppy seeds on bagels, but have never had them on donuts. I can’t wait to try this!
Thanks for organizing the shower!! These donuts look soooo good – I love the citrus / poppy seed combo! I’ve yet to invest in a donut pan … I usually just make mini ones in my mini muffin tin but I’m finding it harder and harder to hold out!