Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

Baked Lemon Donuts with Lemon Cream Cheese Glaze1

 

Hello folks! April went by at a lightening speed. It was a total blur. A beautiful blur at that. Yes, I absconded again for the latter part of April. Well, I hope you didn’t miss me much. Sorry to say but I didn’t miss you guys one bit. Here is why. These past days were spent with my most beautiful angelic cutie pie tiny-little-peanut-sized-newborn-niece. She turned 12 days today. We feel so blessed to have her in our lives and welcomed her in to this world with lots of snuggles and baby talks. We immediately named her Cherry (lovingly, of course!) because trust me when I tell you this, she looks just like a ruby red cherry. She is such a doll, so adorable, so so precious. All the sleepless nights spent in soothing her back to sleep were totally, absolutely worth it. I’m back home now and miss her so so much.

The moment I returned home, I had to bake. To celebrate. I instantly thought donuts! I mean, come on, donuts=celebration. Summer is not treating us Bangaloreans well this year and lemons are always on my mind. Big, plump, juicy, organic, tart yet sweet lemons from my parents-in-law’s lemon tree. They are simply THE best. So lemon donuts it was. They turned out so amazing that the next day I made them again. This time around I doubled the recipe and baked it as an 8-inch single layer cake for my parents-in-law’s wedding anniversary. So if you don’t own a donut pan, buy one ASAP! These little things are addicting! For now, simply bake them as mini cupcakes or just double this recipe to get a cake.

 

Baked Lemon Donuts with Lemon Cream Cheese Glaze3

 

The recipe is simplicity at its best. Almost refined sugar free. No eggs required. No mixer needed. Just one bowl and a whisk is all you need to make the sun shine brightest! You can even prepare the glaze in the same mixing bowl. I am always happy with less dishes and lesser clean up. So in these donuts, moisture is being imparted by buttermilk and oil. Honey shoulders the responsibility of lending sweetness. Truly ordinary ingredients create this extra-ordinary treat. These baked donuts are light, fluffy and just lemony which doesn’t make you pucker!

These donuts are then topped with lemon cream cheese glaze. The glaze is a perfect accompaniment for the donuts. Again, just lemony and just sweet. Decorate them with a sprinkle of yellow colored sanding sugar. Vibrant, just like our little one.

So celebrate life and all things nice with these lemon glazed donuts!

 

Baked Lemon Donuts with Lemon Cream Cheese Glaze4

 

Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

Makes: 6 | Prep time: 15 minutes | Cook time: 10 minutes | Total: 25 minutes

Ingredients:

For donuts:
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp white granulated sugar
  • 1 Tbsp lemon zest
  • 1/4 cup honey
  • 3 Tbsp oil
  • 1/3 cup buttermilk
  • 1/2 tsp vanilla extract
  • 2 Tbsp lemon juice (lemon enthusiasts may use 2.5 to 3 Tbsp)

For glaze:

Following measurements can glaze about 10-12 donuts.

  • 100 gm (3.5 oz) cream cheese, room temperature
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1/4 cup icing sugar, sifted
  • Yellow colored sanding sugar, to decorate

Directions:

  1.  Preheat the oven at 180ºC / 350ºF. Grease 6-count donut pan with oil. Set aside.
  2. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. In a mixing bowl, add sugar and lemon zest and rub together with finger to release oils from the zest. Whisk in honey, oil, buttermilk, vanilla extract and lemon juice until the mixture formed is completely smooth.
  4. Slowly whisk in dry ingredients into wet ingredients until just combined. Do not overmix. Divide the batter among prepared donut pan and bake in the preheated oven for about 8-9 minutes or until a toothpick inserted in a center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool completely.
  5. Glaze: Whisk together cream cheese, lemon zest, lemon juice and sifted icing sugar to form a smooth consistency. Dip completely cooled donuts one by one into a bowl of glaze and place back on a cooling rack. Sprinkle with yellow sanding sugar just before serving as the colors will bleed. Donuts will keep in an airtight container for 2-3 days stored in a refrigerator.

*You will have little cream cheese glaze leftover which is never a bad thing in my book. You may lick with spoon or store it in refrigerator for 3-4 days. Give the glaze a good whisk before using on baked goods.
*Double the donut recipe and bake it in an 8-inch cake tin. Bake for about 20-23 minutes.
*To make this recipe vegan, make your own non-dairy buttermilk. To 1 tsp lemon juice or apple cider vinegar, add 1/3 cup non-dairy milk of your choice . Let sit for 15-20 minutes and use as a regular buttermilk substitution.

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14 thoughts on “Baked Lemon Doughnuts with Lemon Cream Cheese Glaze ~ Eggfree

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  3. These look so delicious Riddhi! I’ve never made doughnuts (baked or fried!) but I definitely like eating them. It’s great that you’ve created a healthy version that’s almost refined sugar free… they look so light and moist (oh, that cream cheese glaze = heavenly!). Glad that you got to spend some quality time with your lovely niece. Sounds like a beautiful break xxx

    • Thank you Laura! You got to buy donut pan ASAP, trust me! I’m totally hooked to mine. I almost don’t use my muffin pan as now I want to bake each and everything in to a donut. So much for the cuteness 😉

      And my niece is so precious that I get overwhelmed just thinking of her! It indeed was a beautiful break. 🙂

  4. Congratulations on your new beautiful niece, thats a great reason to not miss us 😉 Welcome her to the world on my behalf. Your donuts are so cute and I love lemony flavours so I bet they’re awesome. xx

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