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There’s something about the taste of lemon to me, whether in a donut, a drink, a pie, or a bowl of sherbet. My family has learned to indulge me when I go through these periods of lemon craziness, mostly because they’re just as passionate about my lemon donuts as I am. To add even more zest to the treats, I’ve formulated a simple lemon glaze that enhances the donuts into pure delight!
Ingredients
Mixed
1 egg, lightly beaten
1⁄2 cup whole milk (2% will do)
1 tablespoon canola oil (any vegetable oil will do)
1 1⁄2 teaspoons lemon extract
Sifted
1 cup flour, unbleached all-purpose
1⁄2 cup sugar, granulated
1 teaspoon baking soda
1⁄4 teaspoon nutmeg
1⁄4 teaspoon cinnamon
1⁄4 teaspoon salt
Directions
Preheat your oven to 365°F.
In a large bowl, beat the egg lightly, and then add the milk, canola oil, and lemon extract. Set this aside, and in another medium-sized bowl, sift together the flour, sugar, baking soda, nutmeg, cinnamon, and salt.
Slowly add the dry ingredients to the wet, stirring along the way until the mix has a smooth consistency.
Place the batter in a greased donut pan and bake for 7 to 9 minutes, or until the donuts are a golden brown, but not too dark.
Remove the donuts to a cooling rack, and while they are still warm, drizzle them with the lemon glaze mentioned below for a truly delightful treat!
Yields 8–10 small donuts