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Baked Lemon Poppyseed Doughnuts

  • 10 Minutes
  • 15 Minutes
  • 12 Servings
  • 10 Minutes
  • 15 Minutes
  • 12 Servings

Ingredients

  • 1/3 cup milk

  • 1 tbsp finely grated lemon zest

  • 1 tbsp lemon juice

  • 3/4 cup all-purpose flour

  • 2 tbsp poppy seeds, divided

  • 3/4 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp baking soda

  • 1/3 cup butter, softened

  • 1/4 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1 egg

  • 1/2 cup icing sugar

  • 1 tbsp milk

Instructions:

Preheat oven to 375°F (190°C). Grease or spray standard mini doughnut pan.

Whisk milk with lemon zest and lemon juice; let stand for 10 minutes. Whisk flour with 4 tsp (20 mL) poppy seeds, baking powder, salt and baking soda. Set aside.

In a separate bowl, cream butter with sugars until fluffy. Beat in egg until combined. Stir flour mixture into sugar mixture, alternating with milk twice, until smooth and well combined.

Spoon mixture into doughnut moulds about 1/2 full. Bake for 13 to 15 minutes or until golden brown and tester comes out clean when inserted into centre. Let stand for 10 minutes in pan and turn out onto rack and cool completely. Invert onto rack.

Glaze: Mix icing sugar with milk until smooth. Drizzle over tops of doughnuts. Garnish with remaining poppy seeds.