Baked Strawberry Lemonade Donuts
These easy to make Baked Strawberry Lemonade Donuts made from freeze dried strawberries and fresh Meyer lemons are the perfect summer breakfast treat!
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 12 donuts
- 2 cups cake flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1.2 ounces freeze dried strawberries finely crushed, divided
- 2 tablespoons lemon zest from two whole meyer lemons
- 3/4 cup buttermilk
- 2 eggs lightly beaten
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
- Juice from both meyer lemons
- freeze dried strawberries from above
Preheat oven to 425°F. Spray donut pan with cooking spray.
In large bowl, sift together flour, sugar, baking powder, salt, and all but 4 tablespoons of the freeze dried strawberries (you will use the remaining in the glaze). In a separate bowl, mix together buttermilk, eggs, melted butter, and lemon zest. Pour wet ingredients into the dry ingredients and mix just until blended. Fill each pan cavity up to the center post, about 1/2 to 2/3 full.
Bake 7-9 minutes in preheated oven or until the tops of the donuts spring back when touched. Remove donuts immediately from pan and allow to cool on wire rack.
Meanwhile, make the glaze by combining powdered sugar, lemon juice, and remaining crushed freeze dried strawberries. Stir well and allow glaze to sit. If its too thick, you can thin out with additional lemon juice or water by adding very small amounts at a time.
Dip cooled donuts in glaze. Donuts are best served fresh, otherwise store in airtight container.
Calories: 232kcal | Carbohydrates: 46g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 141mg | Potassium: 156mg | Fiber: 1g | Sugar: 30g | Vitamin A: 125IU | Vitamin C: 36mg | Calcium: 55mg | Iron: 1mg