So I’m a bit crazy about doughnuts right now. On average we make them once a week. In my mind, its okay because they’re baked. Right? I’m guessing the chocolate espresso ones I made this week don’t count though.

Not sure if you have noticed, but the grocery stores are exploding with citrus. This is the time to buy it. Its in season and relatively inexpensive. I have tried some amazing Meyer Lemons this week and I’m not sure if I can go back to regular lemons. I’ve used these amazingly sweet lemons in relish for fish this week and I used them to make doughnuts. Also, lemon is one of my husband’s favorite flavors and its been so bleak outside I thought we could use a bit of sunshine.

The beginning.

I know, I use to much oil. I’m nervous that things are going to stick and I’ll be stuck scrubbing.

Just trying to keep it real. You should have seen my sink. I try not to think about the mess making doughnuts involve. I focus on the those sweet 7 minutes it takes me to devour two before my kids want more milk or more doughnuts.

Fresh from the oven and ready for a good glaze.

I let Brooks lick the bowl. After the first finger full, he turned to me and said, “Mom, this is good. Can I have more?”

Mmmmm doughnuts.

Meyer Lemon Baked Doughnuts

I adapted the recipe from the Wilton recipe that came with the doughnut pan.

2 cups cake flour or all purpose, sifted

¾ cup granulated sugar

2 tsp. baking powder

¼ tsp. ground nutmeg

1 tsp. salt

Zest of 1 Meyer lemon, reserve juice for glaze

¾ cup buttermilk*

2 eggs, lightly beaten

2 tbsp. butter, melted

Glaze:

1 cup of powder sugar

1 tsp of vanilla extract

Juice of one Meyer lemon

2 -3 tbsp milk or milk substitute (to thin if glaze is too thick), optional

Preheat oven to 425*F. Spray doughnut pan with nonstick cooking spray.

In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg, salt, and zest. Add buttermilk, eggs and butter. Beat until just combined. Fill each doughnut cup approx. 2/3 full.

Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Remove doughnuts from pan and let cool on cooling rack. Place a piece of parchment under the rack to catch the glaze.

While doughnuts are baking make glaze. Mix powder sugar, vanilla, and lemon juice. If glaze is too thick, add a tbsp of milk. Add more as needed.

Dip doughnuts in the glaze. They last a few days in an airtight container or a few weeks in the freezer (without the glaze). Enjoy!

* I didn’t have buttermilk so I added 1 tbsp of white vinegar to 1 cup of milk as a substitute. Use only 3/4 cups of milk mixture for recipe.