I once had this crazy doughnut phase awhile back wherein I made more doughnuts than I dared count.
Looking through my blog’s archives it seems I have managed to write about all of them doughnuts save for two: this Baked Lemon Poppyseed Doughnuts recipe, and an experiment on No-Knead Beignet which I even shot a video of. (Will work on that post real soon. I am currently too lazy to edit heeee.)
Ironically, this was probably my favourite doughnut recipe among those I made. Might have something to do with the fact that it was lemon, but honestly I really ended up making a lot of doughnuts during that time. Most didn’t make the cut for the blog though. I got so excited about getting my new doughnut pans that I used them for weeks on end!
For whatever reason, I ended up “babying” this recipe until I eventually forgot about it. (That’s how loving something too much can be counterproductive lol!) Newer pictures and recipes came into my blog rotation and this got pushed off into oblivion. You know how it is.
Funnily enough, you will see how old this recipe is from the way my photos look. Very bare bones and weirdly angled! Actually, the next recipe I’m planning to share is another oldie so you’ll see what I mean when I post it. These old photos make me cringe a little just because I think I take my photos very differently these days.
Doesn’t change the fact that I adored these Baked Lemon Poppyseed Doughnuts to smithereens. I only hope the photos make you want to eat up these little lovelies too.
Simple as these doughnuts may be, it has the one thing that I’m always looking for in a lemon baked good: THE TANG. That bright lemony tang! This doughnut recipe gives a good measure of that. The doughnut itself has a light lemon taste, but it’s the glaze that really gives it that kick.
There’s this whole debate about whether a baked doughnut is a “real” doughnut, and truthfully while I do feel that there’s nothing quite like a traditional fried doughnut, the baked kind can be good in its own right.
Although more cakey and less fluffy in texture, I think baked doughnuts lend itself more to flavour experimentations that go beyond mixing and matching glaze and filling combos.
These doughnuts have a nice cakey texture, with a bit of crunch coming from the poppyseed. The lemon zest give the doughnuts a nice citrusy scent, and the presence of lemon juice provide a touch of flavour. It’s hard to doubt that these are lemon poppyseed doughnuts when you get up close and personal with them, but it isn’t until you get a bite of the glaze that you go ‘Whooooo. Now THAT is a lemon doughnut!’
I suppose if you want your doughnuts a little yellower you can add a touch of food colour. I happen to think it’s rather pretty as is. All I can say is, for my fellow lemon-lovers out there, you are going to love how the doughnut and glaze come together to give you a delightful lemon treat!
Makes about 18 doughnuts, depending on size of pan
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds, plus more for sprinkling tops
- ¼ cup unsalted butter, melted
- ¼ cup canola oil
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- ¾ cup buttermilk or sour cream*
- 2 tablespoons fresh lemon juice
- 1 ¾ cup powdered sugar
- 3 ½ tablespoons fresh lemon juice
- 1. Preheat oven to 375°F (190°C). Butter three 6-hole doughnut tins** with softened butter and dust lightly with flour. Make sure to shake out any excess flour. Set aside.
- 2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds for 30 seconds.
- 3. Place buttermilk or sour cream in a liquid measuring cup and whisk in lemon juice. It might begin to curdle a little as soon as you add in the lemon juice so mix it in quickly.
- 4. In a separate bowl, using a hand mixer or stand mixer, blend together melted butter, canola oil, sugar, and lemon zest for 1 minute at low speed. Mix in eggs one at a time.
- 5. Add in 1/3 of the flour mixture, blending on low until just combined. Alternate with 1/2 of the buttermilk/sour cream mixture, blending once again until just combined. You should end up working in 3 batches beginning and ending with the flour mixture.
- 6. Transfer the batter into a piping bag and pipe into prepared doughnut wells, filling each about 2/3 of the way full. (You can also spoon the batter in, but piping will give you better control.) Bake in preheated oven until toothpick comes out clean, about 7 to 8 minutes. Allow to cool slightly in the pan, then invert onto a wire rack to cool completely.
- 7. In a small bowl, whisk together powdered sugar and fresh lemon juice.
- 8. Once the doughnuts are completely cool, dip them in the glaze and return to wire rack. Sprinkle tops with more poppy seeds if desired. Allow glaze to set at room temperature. The doughnuts are best eaten the day they are made, but they can also be stored in an airtight container in the fridge for about 2 days.