These Baked Strawberry Lemon Donuts are a springtime treat that you’ll be craving every weekend! Try them for your Easter brunch!
Raise your hand if you love cakey donuts! If your arm is in the air then you’re going to LOVE these Baked Strawberry Lemon Donuts.
My childhood was filled with lemon cakes and strawberry cakes. When spring rolls around I always get that craving for a moist and highly flavored fruit cake. Instead of making a giant cake that I really don’t need, I decided that I would combine the elements of my two favorite warm weather cakes into a baked donut! The result is exactly what I was looking for. They’re delicate, fruity, and the perfect portion for a quick sweet bite.
Baked Strawberry Lemon Donuts
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Serves: 9 donuts
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup granulated sugar
- 1/4 cup milk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- [b]For the glaze[/b]
- 3/4 cup of fresh strawberries, hulled and quartered
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 1/2 – 2 cups of confectioner’s sugar
Instructions
- Preheat oven to 350°F. Spray donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk together the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon or pipe the batter into the donut pan, filling the cavities 2 ∕ 3 –3 ∕ 4 of the way full.
- Bake for 10 minutes or until the edges become lightly browned. Allow them to cool for about 2-3 minutes and then transfer to a wire rack. Allow the pan to cool enough to handle, then bake the remaining donut batter. I usually have enough left for 2-3 more donuts. Once baked, transfer to the wire rack with the rest of the donuts. Allow them to cool completely before glazing.
[b]For the glaze[/b]
- In a small bowl, combine the strawberries, lemon juice, and granulated sugar. Allow the strawberries to macerate for about 5 minutes and then mash with a fork.
- Using a fine mesh sieve, strain the strawberries into a clean medium sized bowl. Press them against the sides of the sieve with a spoon to extract all of the juices. To the strawberry “juice”, gradually add the confectioner’s sugar and whisk to combine. Your glaze shouldn’t be too thin or too thick.
- Dip the tops of the lemon donuts in the strawberry glaze and return to the wire rack to set. If desired, decorate with sprinkles before the glaze sets.
- Donuts are best eaten immediately but will keep in an airtight container in the fridge for 2-3 days.
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[…] Baked Strawberry Lemon Donuts […]
Eve Hunt
Monday 15th of July 2019
Thank you for sharing these awesome crock pot recipes. My family and I tend to eat the same thing every week due to the fact that both parents work full-time jobs and by the time baby is picked up from preschool we are all exhausted. These crock pot recipes give me a better idea of ways to incorporate new meals. The food will be done by the time we get home and not spending an hour trying to cook after we finally make it home from work.
Jason
Tuesday 1st of May 2018
Never had anything like this. Looks delicious. Can't wait to try it!
Paige
Tuesday 1st of May 2018
I hope you enjoy!
Karly
Monday 20th of March 2017
3 in the afternoon and I'm craving donuts. Sounds about right-- especially when they look this good! LOVE this flavor combo, too. Perfect for spring!
Paige
Tuesday 21st of March 2017
Thank you so much, Karly! They definitely give me all the spring feels!