These fresh Lemon Baked Donuts are the perfect way to welcome spring with their light zesty flavour and even lighter baked texture. This is very delicius <3 <3
Nutrition
Calories: 268kcal | Carbohydrates: 56g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 18mg | Potassium: 78mg | Fiber: 1g | Sugar: 40g | Vitamin A: 68IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg
Ingredients
For the donuts
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk (cow’s or plant milk)
- 2 Eggs large
- 2 Lemons zest only
- 225 g Self raising flour
- Butter for greasing
For the white icing
- 250 g Icing sugar
- 2 ½ tbsp Lemon juice
- 1 ½ tsp Water
For the yellow icing
- 50 g Icing sugar
- 1 ½ tsp Lemon juice
- Yellow food colouring
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease a 12 hole donut tins (or two 6 hole ones) with the butter
- In a bowl mix together the milk, eggs, vegetable oil, caster sugar and the zest of the lemons
- Sieve in the self raising flour and whisk until a smooth batter forms
- Divide the batter between the tins. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too, or pour into a jug
- Bake them for 12 minutes or until they spring back when you press your finger into them, then remove them from the tin (I use a spoon to prise them out) and leave to cool
- Make the white icing by mixing the ingredients together
- Spread the icing on top of the donuts with a palette knife or spoon
- Make the yellow icing by mixing the ingredients together, put it into a piping bag and drizzle it over the donuts
- Add some sprinkles if you like
- They are best the day they’re made, but you can store leftovers in an airtight cotainer and eat within 3 days
Hardy
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