Prep Time: 15 minutes

Bake Time: 10–12 minutes

Yield: 12 donuts

Oven: 350°F (175°C)

• 2 cups (240g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• 1¼ cups (300ml) whole milk
• 2 tablespoons (28g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1½ teaspoons lemon extract
• Zest of 1 lemon

Lemon Glaze

• 1 cup (120g) powdered sugar
• 2–3 tablespoons lemon juice
• Zest of ½ lemon

Instructions

1. Preheat oven to 350°F (175°C) and grease two 6-cavity donut pans.
2. Whisk flour, sugar, baking powder, and salt.
3. In another bowl, whisk egg, milk, melted butter, vanilla, lemon juice, lemon extract, and zest.
4. Pour wet ingredients into dry ingredients and mix just until smooth.
5. Pipe batter into donut pans, filling each cavity about ¾ full.
6. Bake for 10–12 minutes.
7. Cool in the pans for 5 minutes, then transfer to a rack.
8. Whisk powdered sugar with 2 tablespoons lemon juice.
9. Add more juice as needed until smooth and thick.
10. Stir in lemon zest.
11. Dip or spoon glaze over cooled donuts.
12. Finish with extra zest and serve.

Notes

Use fresh lemon juice and zest for the best flavor. Do not overmix the batter. Fill the donut cavities only about three-quarters full. Cool completely before glazing. For a stronger lemon flavor, add extra zest rather than too much juice, which can thin the batter or glaze.