Hi everyone! Today Susan from The Girl in the Little Red Kitchen is here to share her Meyer Lemon Donut recipe with you while I take time off with Baby Grace. I first worked with Susan when she participated in my #BrunchWeek last year and had a blast making all sorts of delicious cookies for the #CookieWeek she hosted this past November. Aside from her Blog, you can find The Girl in the Little Red Kitchen on Facebook, Instagram and Pinterest.
I thought since the weekend is almost upon us, today would be a great day to share a simple but delicious baked donut recipe that you can bake up in no time. All it takes is an hour of your time and then you can sit down with these meyer lemon donuts with your coffee and Sunday paper (or Facebook, I won’t judge).
Meyer lemons are in season right now and I look for any opportunity to use them. If you aren’t familiar with the meyer lemon, it is simple a hybrid of lemons and mandarin oranges. The cross breeding with the orange produces a fruit that is not as tart as your regular lemon, extremely juicy and fragrant. Meyer lemons are perfect not only in baked goods but as a savory application as well.
Since our houses will be flooded with chocolate again next month due to Valentine’s Day, use this opportunity for a lovely lemony donut. You will need a donut pan to make these guys but they are inexpensive and in my personal opinion a worthy investment.
For the donut:
1 cup unbleached all-purpose flour
1/2 cup granulated white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest from 1 meyer lemon
juice from 2 meyer lemons
1/2 cup greek yogurt
1 large egg
For the frosting:
1 cup confectioners sugar
4 tablespoons unsalted butter, room temperature
zest and juice from 1 meyer lemon
Heat your oven to 350 degrees F. and grease a 6 capacity donut pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and zest.
In a small bowl, whisk together the meyer lemon juice, yogurt and egg.
Combine the wet ingredients into the dry and stir until incorporated throughout.
Carefully spoon the batter into the donut pans (I fill to the top) and bake for 10-12 minutes or until a toothpick inserted in the center of one of the donuts comes out clean.
Let cool slightly before removing to a rack to cool completely.
While the donuts are cooling, in your stand mixer fitted with the paddle attachment beat together the confectioners sugar, butter, zest and juice first on low and then up to high to form a smooth frosting.
Transfer to a piping bag and pipe the frosting on the cooled donuts.
The donuts are best served fresh the day they are made or can be kept in an airtight container for 1-2 additional days.
Makes 6 donuts.