Easy Baked Lemon Donuts with Poppy Seed Glaze
A baked lemon cake mix donut is topped with a fresh poppy seed glaze for a match made in breakfast heaven.
Servings: 12 donuts
Ingredients
Lemon Donut
- 1 box lemon cake mix {13.25 ounces}
- 1 large egg
- ⅓ cup butter {melted}-I used salted butter
- ¾ cup buttermilk
Poppy Seed Glaze
- 2 cups powdered sugar
- 3 Tablespoons milk
- 2 Tablespoons butter {melted}-I used salted butter
- zest ½ lemon
- 1 teaspoon poppy seeds
Instructions
- Preheat the oven to 350 degrees and spray donut pans liberally with non-stick cooking spray.
Lemon Donuts
- In a large bowl mix together the cake mix, egg, melted butter, buttermilk and lemon zest with a spoon. When the batter is well mixed, transfer the mixture to a large piping bag or a zipper bag. Pipe the mixture into the donut pans.
- Bake for 13 to 15 minutes or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 5 minutes, then flip the pan over onto a wire cooling rack and allow the donuts to cool completely.
Poppy Seed Glaze
- Once the donuts have cooled, whisk the powdered sugar, milk, melted butter, lemon zest and poppy seeds until smooth. Use a pastry brush or a spoon and drizzle the glaze over the top of each slightly warm donut. Store leftover cookies in an airtight container in the refrigerator for up to 4 days.
Notes
- Add a 1/2 cup of fresh or frozen fruit to the batter. Lemon and blueberry or raspberry go together well and will give the donuts even more freshness.
- If you don't have buttermilk, make a quick substitute! Just add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes.
Nutrition
Serving: 1donut | Calories: 317kcal | Carbohydrates: 56g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 393mg | Potassium: 56mg | Fiber: 1g | Sugar: 39g | Vitamin A: 269IU | Vitamin C: 0.003mg | Calcium: 121mg | Iron: 1mg