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A stack of round and heart-shaped Meyer Lemon Doughnuts.
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Meyer Lemon Doughnuts

A recipe for Meyer Lemon Doughnuts! These light and airy baked doughnuts are flavored with Meyer Lemon zest and juice, then topped with a sweet glaze.
Course Breakfast
Cuisine N/A
Keyword baked doughnut, breakfast, doughnut, lemon, meyer lemon
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 12 -14 Baked Doughnuts

Ingredients

Meyer Lemon Doughnuts:

  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (15 grams) cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • Zest of 1 Meyer lemon
  • 2 large eggs
  • 1/3-1/2 cup (80-120 milliliters) milk
  • 1/4 cup (60 grams) plain yogurt
  • 2 tablespoons (30 milliliters) fresh Meyer Lemon juice
  • 2 tablespoons (30 grams) unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract

Meyer Lemon Glaze:

  • 1 1/2 cups (180 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons (30-45 milliliters) fresh Meyer Lemon juice

Instructions

To make the Meyer Lemon Doughnuts:

  • Preheat oven to 350˚F (180˚C). Grease 2-3 doughnut pans.
  • In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and Meyer Lemon zest.
  • In a small bowl, whisk together the eggs, 1/3 cup (80 milliliters) milk, yogurt, Meyer Lemon juice, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps. If too thick to pipe, slowly add a little more milk.
  • Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 3/4 full.
  • Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the Meyer Lemon Glaze:

  • In a large bowl, whisk the powdered sugar with the vanilla extract. Slowly add 2-3 tablespoons Meyer Lemon juice until smooth and just thin enough to coat the doughnuts.

To assemble:

  • Dip the top of each cooled doughnut into the Meyer Lemon glaze. Allow any excess to drip off, then place back on the wire rack, glaze-side up.
  • If desired, top with sprinkles before the glaze sets.
  • These Meyer Lemon Doughnuts are best the day they are made.