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Lemon Poppy Seed Donuts stacked on a plate.
Milisa

Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts are a quick treat for any morning of the week. These donuts are baked, not fried and topped with a tangy lemon glaze for a delightful treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Donuts
Course: Breakfast
Cuisine: American
Calories: 187
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 cup milk
  • 1 1/3 cup all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
for the glaze
  • 1 1/2 cups powdered sugar
  • 1 tablespoon melted butter
  • 1/4 cup lemon juice

Method
 

  1. Preheat oven to 375°.
  2. In a large mixing bowl, add melted butter, vegetable oil, egg, milk and lemon juice. Whisk together until combined.
  3. Add flour, poppy seeds, baking powder, baking soda and salt. Stirring until combined.
  4. Grease the donut pan with shortening or non-stick cooking spray.
  5. Spoon batter into a piping bag or zip top bag with a large opening cut into the corner.
  6. Pipe batter into the pan, filling about 1/2 full.
  7. Bake for 8 -10 minutes or until a toothpick inserted comes out clean.
  8. Cool donuts in the pan about 5 minutes, loosen with a sharp knife around the edges and center. Invert onto a wire rack to cool completely.
  9. Wash the donut pan and repeat with remaining batter.
  10. Make the glaze in a medium size, shallow bowl by whisking together powdered sugar, melted butter and lemon juice.
  11. Line a baking sheet with parchment paper and a wire rack.
  12. Dip cooled donuts into glaze, turning over to coat both sides. Allow excess to drip off. Place donuts onto lined baking sheet and allow to rest until glaze sets up.

Notes

  • Storage: Store cooled donuts in a single layer in a zip top plastic bag or on a plate covered with plastic wrap up to 2 days.
  • Variations: If you don’t have a donut pan, make these into muffins, filling the muffin tins 3/4 full. It should make 6 muffins.
  • Make Orange Donuts: Use orange juice in place of the lemon juice in the batter and glaze.