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    Home » Recipes » Uncategorized

    Baked Lemon Poppy Seed Donuts

    Aug 20, 2020 · Modified: Aug 20, 2020 by Cashmere & Cocktails · This post may contain affiliate links · This blog generates income via ads ·

    You know the expression “when life gives you lemons”? Well, I feel like I’ve been buried in the sour fruit lately. Enough lemons, life – at least send limes so that I can make margaritas. Anyway, to mirror the state of things, I’ve decided to go with a lemon theme for the next few weeks. I figure if I use as many lemons as I can in my recipes, maybe the other facets of my existence will return to normal. Today, I bring to you these Baked Lemon Poppy Seed Donuts. They’re light, fluffy and full of the tangy citrus flavour I’m looking for as I desperately hold onto what’s left of summer. They also only take about 20 minutes to make from start to finish, which is an awesome bonus. An important tip: use FRESH lemon juice. Honestly, the bottled stuff just doesn’t cut it. These donuts are also best eaten the day they are made, which is an awesome excuse to eat all 6 – just sayin’.

    Scroll below for this Baked Lemon Poppy Seed Donut recipe and if you haven’t already, don’t forget to subscribe!

    Baked Lemon Poppy Seed Donuts - Cashmere & Cocktails Baked Lemon Poppy Seed Donuts - Cashmere & Cocktails Baked Lemon Poppy Seed Donuts - Cashmere & Cocktails Baked Lemon Poppy Seed Donuts - Cashmere & Cocktails

     

    Baked Lemon Poppy Seed Donuts

    Course: Dessert

    Number of Servings: 6

    Here’s what you’ll need:

    For the donuts:

    • 1 egg
    • ½ cup granulated sugar
    • 3 tablespoon butter, melted
    • ¼ cup milk
    • ¼ cup sour cream
    • 1 teaspoon pure vanilla extract
    • 2 tablespoon lemon juice, freshly squeezed
    • 2 teaspoon lemon zest, plus more for garnish
    • 2 tablespoon poppy seeds, plus more for garnish
    • 1 ¼ cup all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • Pinch salt

    For the glaze:

    • 1 cup confectioner’s sugar
    • 2 tablespoon butter, melted
    • 2-4 tablespoon milk
    • 1 teaspoon pure vanilla extract.

    Here’s what you’ll do:

    1. Preheat oven to 350° Spray donut pan with non-stick spray and set aside.
    2. In a large mixing bowl, cream together egg and granulated sugar with electric mixer.
    3. Add butter, milk, sour cream, vanilla, lemon juice and zest. Beat until well combined.
    4. In a separate bowl, combine poppy seeds, flour, baking powder, baking soda and salt. Sift together.
    5. Fold dry ingredients into wet with a rubber spatula until evenly combined. Do not overmix.
    6. Scoop batter into piping bag and pipe batter into the donut pan, filling each ¾ full. *If you do not have a piping bag, cut a corner out of a ziplock bag and use to pipe batter instead.
    7. Bake for 10 minutes or until edges are light golden brown.
    8. While donuts are baking, combine confectioner’s sugar, butter, milk and vanilla in a mixing bowl. Whisk until smooth. Adjust with confectioner’s sugar/milk until you have desired consistence. Cover and set aside.
    9. Once baked, remove donuts from pan and allow to cool completely on cooling rack.
    10. Dip the tops of donuts into the glaze and garnish with lemon zest and poppy seeds.
    11. Serve and enjoy!

    If you like this recipe, follow me on Instagram @cashmereandcocktailsblog and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Also, subscribe to the blog and never miss out on the action!

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    Hey! I'm Jen. I'm a home baker, food photographer and cocktail hype-girl. I love sharing recipes and helping food photographers take better photos and run a business they're proud of.

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    Is anyone seeing this? With the testing of the ne Is anyone seeing this?

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