Baked Lemon Poppyseed Donuts Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. These Baked Lemon Poppyseed Donuts were utterly AMAZING. It’s sunny summer perfection in a donut. A FEW THINGS TO NOTE ABOUT THIS RECIPE: You can eat these plain if you want. They are very good warm and fresh out of the oven. But I’m also including a recipe for a simple lemon glaze below (which is how I prefer to eat them).I don’t recommend storing these in an airtight container, because they’re prone to sogginess. Instead, keep them on a plate on the counter and cover them with a kitchen towel. Trust me…they won’t last long enough for leftovers to be a problem anyway!If you don’t own a donut pan…don’t worry! You can bake these as mini muffin “donut holes” instead. Adjust the baking time to a little less, and just keep an eye on them to make sure they don’t get too brown. Continue to Content Baked Lemon Poppyseed Donuts Recipe Yield: 6 donuts Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes These Lemon Poppyseed Donuts have a moist, tender crumb and are bursting with lemon flavor! Plus, they’re baked. Which means they are super easy! Print Ingredients 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 Tablespoon poppy seeds 1/2 teaspoon salt 1/2 cup buttermilk 2 Tablespoons butter, melted 1 large egg, room temperature 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 Tablespoon lemon juice 1 Tablespoon lemon zest FOR THE GLAZE 1 cup powdered sugar 1 Tablespoon lemon juice 1 teaspoon vanilla extract 1-2 Tablespoons water or milk (for thinning) Optional: lemon zest Instructions Preheat the oven to 350ºF.Whisk together the flour, baking powder, baking soda, poppy seeds, and salt.In a separate bowl, whisk together the buttermilk, butter (slightly cooled), egg, sugar, vanilla, lemon juice, and lemon zest.Add the wet to the dry ingredients and mix until batter forms.Generously grease a donut tin, and pipe the batter evenly among the 6 donut molds. Bake for 9-10 minutes, until the donut springs back when pressed lightly with your finger.Invert onto a cool rack and let cool before glazing.Make the glaze: whisk together the powdered sugar, lemon juice, vanilla. Add the water 1 tablespoon at a time until you are happy with the consistency of the glaze.Dunk each cooled donut into the glaze and place back on the cooling rack to let excess glaze drip off (place a piece of parchment paper underneath). Love Lemon?! Me too. CHECK OUT MY FAVORITE LEMON RECIPES. Lemon Poppyseed Banana Bread Ina’s Lemon Cake Lemon Poppyseed Pancakes
