Lemon donuts!!!!!! Light, refreshing, just the right amount of lemon-not too much so as to give you a permanent pucker but enough to let you taste the lemon, moist and oh so yummy!!!!!!!
This week we left the chocolate behind, not really sure what was up with that decision since I am usually all about chocolate but sometimes change is good.
Maybe it was the warm weather and sunshine that made me crave something light and sunny but whatever it was I decided that this was the week to say yes to a little lemon in a baked good. Tossed with a little powdered sugar these are an excellent start to a sweet morning
The powdered sugar absorbs quickly into the moist donuts so if you make them ahead of time (I like them best cold) you might have to toss them in the powdered sugar again.
2 cups flour
1 tsp salt
2 tsp baking powder
¾ cup granulated sugar
2 tbsp butter, melted
¾ cup low fat plain yogurt (I used Stoneyfield Farm Organic)
6Tbsp lemon juice (juice of a 2 medium lemons)
1 tsp vanilla extract
¼- ½ cup confectioner sugar
Preheat oven to 375.
Spray a doughnut pan with cooking spray.
Mix together all dry ingredients: flour, salt, baking powder, sugar.
Combine wet ingredients: melted butter, eggs, yogurt, lemon juice, and vanilla extract.
Add wet ingredients to dry ingredients, mix.
Spoon (I find it easier to spoon the dough) or pipe batter into pan.
Bake for 12-15 minutes.
Remove from pan and let cool a few minutes on wire rack.
Place confectioner sugar in a brown lunch bag. Add donuts 1 at a time and toss to coat with sugar.
Makes 12 doughnuts