Glazed Lemon Poppy Seed Donuts
Baked to perfection, these light and zesty lemon poppy seed donuts are topped with a glossy lemon glaze, delivering a burst of flavor in every bite. Easy to prepare, they make for a delightful treat that’s sure to impress.
Ingredients
- For the Donuts:
- 1 cup 125g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon poppy seeds
- 1/2 teaspoon salt
- 2 tablespoons 28g unsalted butter, melted and slightly cooled
- 1 large egg room temperature
- 1/3 cup 65g granulated sugar
- 1/4 cup 60ml milk (any type)
- 1/4 cup 60g sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon 15ml lemon juice
- 1 tablespoon lemon zest
- For the Lemon Glaze:
- 2 tablespoons 28g unsalted butter, melted
- 1 cup 120g confectioners’ sugar
- 1-2 tablespoons 15-30ml milk
- 1 tablespoon 15ml lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
- Instructions
- Preheat the oven to 350°F (177°C) and lightly grease a donut pan with non-stick spray. Set the pan aside.
- To prepare the donuts, combine the flour, baking powder, baking soda, poppy seeds, and salt in a medium-sized bowl. In a separate bowl, whisk together the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and lemon zest until fully incorporated. Pour the wet ingredients into the dry mixture, stirring gently until just combined. Take care not to overmix, as the batter will be thick.
- Spoon the batter into the donut pan. For a cleaner approach, place the batter into a large zip-top bag, cut off one corner, and pipe it into the donut cavities, filling them about two-thirds to three-quarters full.
- Bake for 9-10 minutes, or until the donuts are lightly golden around the edges. Let the donuts cool for about two minutes before transferring them to a wire rack set over parchment paper. Bake any remaining batter, transferring the donuts to the rack once they have finished baking. Allow the donuts to cool until they are cool enough to handle.
- While the donuts cool, prepare the glaze by whisking together the melted butter, confectioners' sugar, milk, lemon juice, and vanilla extract. Adjust the thickness of the glaze by adding more or less milk, depending on your preference.
- Once the donuts have cooled slightly, dip each one into the glaze and place it back on the wire rack to allow the glaze to set. The parchment paper will catch any excess glaze that drips off.
Notes
Notes
Storage: These donuts are best enjoyed immediately. However, leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to two days.
Freezing Instructions: Donuts can be frozen for up to two months. To enjoy, simply thaw overnight in the refrigerator and heat briefly in the microwave, even with the glaze.
Storage: These donuts are best enjoyed immediately. However, leftovers can be stored in an airtight container at room temperature or in the refrigerator for up to two days.
Freezing Instructions: Donuts can be frozen for up to two months. To enjoy, simply thaw overnight in the refrigerator and heat briefly in the microwave, even with the glaze.