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I’ve been on a lemon donut kick lately, as you’ll see by the following recipes, having fun with all kinds of lemony experiments. It’s funny, but the older I get, the more I grow to appreciate the subtle nuances lemon can add to a donut recipe. Adding the zest to the batter and glaze as well is a fun twist, too. Be aware that lemon extract will do in a pinch if you don’t have any real lemons available, but for every tablespoon of real lemon juice, substitute just a teaspoon of lemon extract. Too much extract can give you an overwhelming bite if you’re not careful! Also, it’s fun to play with the hybrid Meyer lemons sometimes, adding a distinctly different flavor to your recipes. Half the fun is experimenting, so enjoy!
Ingredients
Donuts
1 1⁄4 cups all-purpose flour (I like unbleached)
1 cup granulated white sugar
1 teaspoon baking powder
1 teaspoon baking soda
Zest of 3 large lemons (reserve 1⁄2 teaspoon for glaze)
1⁄2 cup half-and-half (whole milk, 2%, or even 1% can be substituted)
1⁄2 cup sour cream
6 tablespoons unsalted butter, melted and cooled
1 egg, beaten
1 tablespoon lemon juice (fresh)
5 drops yellow food coloring (optional)
Glaze
1 1⁄4 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1⁄2 teaspoon lemon zest
Oil for frying
Canola or peanut oil, about 1 quart
Directions
Preheat your oven to 350°F. Then, in a large bowl, mix together the flour, sugar, baking powder, baking soda, and lemon zest. In a separate bowl, blend the half-and-half, sour cream, melted butter, beaten egg, lemon juice, and food coloring. Gently stir the dry ingredients into the wet until thoroughly mixed. Lightly coat your donut pan with a nonstick vegetable spray. Fill the wells three-quarters full, and then bake for 8–10 minutes, until the donut springs back lightly to your touch. While the donuts are cooling on the rack, you have time to make the glaze. In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest. Drizzle the glaze over the cooling donuts and wait for the glaze to set, or grab one and get started while everything is still warm!
Yields around a dozen donuts