Please give a warm welcome to my friend Jen from Juanita’s Cocina. She was kind enough to fill in for me while I’m on vacation. This girl knows my heart, and my tummy. She made donuts! I could live on donuts, especially these donuts.
Hi! I’m Jen from Juanita’s Cocina! I was thrilled when Jennie asked me to guest post for her while she takes a little break from blogging to go on vacation! (She didn’t offer to take me with her…so this was the next best thing!)
Jennie and I have bonded over the last few months as new bloggers. We share a love for family dinners, anything sweet, delicious food photos, and looooong vacations…(*hint* Jennie!).
So, when I ran a few ideas by her for this guest post, I was beyond excited when she chose the ONE thing I was really wanting to make…Lemon Donuts!
I originally found these lemon donuts on Sweet Mornings. What intrigued me about about these donuts was the use of yogurt in the batter. The yogurt takes the place of much of the fat that you’ll usually see in cakes, muffins, or donuts. And what emerges on the other side of baking is a lightly sweet and tart, but dense and cakey donut. Plus you don’t have to feel horrible about eating these. So, feel free to eat the whole batch!
We tried these donuts rolled in powdered sugar as well as glazed with a light lemony glaze. We divided equally in this household, 50% for the powdered donuts and 50% for the glazed. I encourage you to try both ways just to change it up!
Baked Lemon Yogurt Donuts
For the Donuts
- 2 cups flour
- 1 tsp. salt
- 2 tsp. baking powder
- 3/4 cup sugar
- 2 Tbs. unsalted butter, melted
- 2 eggs
- 3/4 cup low-fat plain or vanilla yogurt (I used vanilla)
- 6 Tbs. lemon juice
- 1 tsp. vanilla
For the Lemon Glaze
- 1 cup powdered sugar
- Lemon juice (as much as needed to form a glaze)
Preheat your oven to 375 degrees. Grease a donut pan with nonstick cooking spray.
In a large bowl, mix together the flour, salt, baking powder, and sugar.
In another bowl, combine the butter, eggs, yogurt, lemon juice, and vanilla until well-mixed.
Add the wet ingredients to the dry ingredients and mix well.
Spoon the batter into the donut pan, filling each donut opening to approximately 2/3 full.
Bake for 12-15 minutes, or until donuts are cooked all of the way through.
Remove the donuts from the pan and allow them to cool on a wire rack.
Toss the donuts in powdered sugar before serving.
For the Glaze
Mix the powdered sugar with enough lemon juice to make a thin glaze.
Dip cooled donuts into the glaze and allow the glaze to set up entirely before service.
These donuts were absolutely amazing! And practically guilt-free. I don’t even think they need all of that sugar!