Baked Lemon Doughnuts with Matcha Glaze

Baked lemon doughnuts with matcha glaze

It’s finally spring, and nothing makes me think of spring quite like lemon. I love lemon, it’s one of my favourite flavours. Lemonade, lemon meringue pie, lemon poppyseed loaf, lemon curd, lemon prawns… mmmm, I’m drooling just thinking about it. I love to cook and bake on that fine line straddling sweet and sour. So now that spring is finally here, my mind has been drifting from the hearty flavours of autumn and winter to the fresh, clean flavours of spring and summer. And what better way to kick it all off than with a delicious baked treat?

Baked lemon doughnuts with matcha glaze

These doughnut pans found their way into my cart at HomeSense last week, and I can honestly say that they are going to be one of the most dangerous additions to my kitchen stash. I had only had the pan 24 hours and I had several recipes pinned for doughnuts of all types and flavours, from chocolate fudge to funfetti, so making the choice on what ones to bake was hard. The bag of lemons in my pantry made it an easy choice, and I decided to pair it with a bright and fresh glaze made with matcha powder. To say that these doughnuts were a hit would be an understatement – they are definitely not a true yeasted doughnut, but they are light and cakey and just right. I thought my kids would balk at the matcha glaze, but even they devoured them in record time, and were begging for more. I think this doughnut pan is going to get a lot of use!

Baked lemon doughnuts with matcha glaze

Baked Lemon Doughnuts
(adapted from Prevention RD)

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 lemon, zest & juiced
1 tsp vanilla extract
1/4 cup honey
1 egg, beaten
2 Tbsp butter, melted

Grease doughnut pan(s). Preheat oven to 375F.

Mix flour, baking powder and salt. Set aside.

Whisk together buttermilk, lemon juice, lemon zest, vanilla, honey, egg and melted butter. Pour wet ingredients into the dry ingredients and mix until just blended. Be careful not to over-mix!

Spoon batter into doughnut pans, filling about 2/3 full. Bake for 10 minutes, until the doughnut springs back when gently pressed and the edges begin to brown.

Let cool in the pan for 5 minutes, then turn onto a wire rack and cool completely. Dip in Matcha glaze {recipe below}.

Yield: 10 doughnuts.

Matcha Glaze

1 cup icing sugar
3/4 tsp matcha powder
1 1/2 – 2 Tbsp milk

Sift icing sugar and matcha powder. Add just enough milk to make a smooth glaze. Dip doughnuts, or drizzle over top.


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6 thoughts on “Baked Lemon Doughnuts with Matcha Glaze

  1. Kelly @ A Swell Place to Dwell

    YUM! They look so good. Donut pans? Who knew such a thing existed. We made donuts this week too – but the pre-canned biscuit kind. I think donut popularity is on the rise…bit time…and not those horrible convenience store powdered donuts….really, really good donuts!

    1. Samantha Post author

      I know, there’s a pan for everything now! But these little pans are perfect when you don’t want to mess around with a yeasted doughnut. So much faster!


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