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Meyer Lemon Baked Doughnuts

Enjoy the sweet and tangy flavors of Meyer Lemon Baked Doughnuts, a lighter and healthier alternative to traditional fried doughnuts, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 doughnuts
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups buttermilk
  • 0.25 cups unsalted butter, melted
  • 1 large egg
  • 1 zest of 1 Meyer lemon
  • 2 tablespoons Meyer lemon juice
  • 0.5 teaspoon vanilla extract
For Dusting
  • Powdered sugar For dusting the cooled doughnuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a doughnut pan with non-stick cooking spray or butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, melted butter, egg, Meyer lemon zest, Meyer lemon juice, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
Baking
  1. Fill the greased doughnut pan with batter, filling each cavity about two-thirds full.
  2. Bake for about 10-12 minutes, or until the doughnuts are golden brown and a toothpick inserted comes out clean.
  3. Let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  4. Once cooled, dust with powdered sugar for a finishing touch.

Notes

Store doughnuts in an airtight container for 2-3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.