Lemon Poppyseed Donuts with Almond Icing
These baked donuts are sweet, cakey, and oh-so-enjoyable with a hot cup of coffee or a pot of tea. Baked until golden and drizzled with almond icing, these zesty and citrus-forward lemon poppyseed donuts offer a fresh and fun take on breakfast.
Makes: 12 donuts
Donut Ingredients
- 2 tablespoons unsalted butter, melted, plus more for greasing the donut pan
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 tablespoons poppyseeds
- 1/2 cup granulated sugar
- 2 teaspoons freshly grated lemon zest
- 1/4 teaspoon Kosher salt
- 1 teaspoon almond extract
- 3 tablespoons lemon juice
- 1 egg, room temperature
- 1/2 cup buttermilk
Icing Ingredients
- 1-1/4 cups confectioners sugar, sifted
- 1 tablespoon milk
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
Optional Toppings
- Poppyseeds
- Culinary lavender
Directions
- Preheat the oven to 350°F. Lightly grease a 6-cavity donut pan with butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, poppyseeds, sugar, lemon zest, and salt.
- In a separate, smaller bowl, whisk together the melted butter, almond extract, lemon juice, egg, and buttermilk.
- Pour the wet ingredients into the dry ingredients and slowly mix until combined. Do not over-mix the batter.
- Pour the batter into a piping bag and pipe the batter evenly into the donut pan, filling each cavity about halfway full. Do not overfill or the centers will overflow and you will lose the donut hole.
- Bake for 10–15 minutes, or until the donuts spring back when lightly touched. Cool in the donut pan for about 5 minutes, then carefully transfer to a cooling rack.
- While the donuts cool, whisk together the icing ingredients in a small dish until smooth. Add additional milk or powdered sugar as needed to achieve the desired consistency. Once the donuts are completely cool, drizzle with the icing and sprinkle with additional poppyseeds and culinary lavender, if desired.