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Lemon Cake Donuts

gluten free lemon cake donuts

When life gives you lemons . . . please. Who complains about getting fruit? Because citrus is great in donuts.

Lemon zest and lemon oil tart things up in this baked donut. Just have to say that not all lemon extracts are the same. Since Simply Organic is oil based, the flavor is better dispersed in baked goods than other extracts. If you can’t find it, leave it out.

You already know that donuts are awesome. There’s something about a donut’s shape that makes people happy. It’s one reason I love my donut pan. By the way, donuts are perfect for strawberry shortcake. Hole in one!

Lemon Cake Donuts

10 minutes

15 Lemon Donuts

Here's an easy recipe for light, and somewhat sponge cake-like, lemon donuts. I used a sorghum flour blend for these gluten free baked donuts, but use whatever you like. Sliced horizontally, lemon donuts are perfect for strawberry shortcake.

Ingredients

  • Dry Ingredients:
  • 2.5 cups gluten free flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon guar gum
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pinch of nutmeg
  • Pinch of ginger
  • Wet Ingredients:
  • 2 eggs, lightly beaten
  • 1/2 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon lemon extract (if oil based)
  • 2 teaspoons lemon zest
  • For glaze:
  • 1.5 cups powdered sugar
  • 3 tablespoons lemon juice
  • extra water to thin glaze

Instructions

Combine flour, sugar, baking powder, guar gum, baking soda, salt, nutmeg, and ginger in a large bowl. Blend well to mix ingredients.

In a separate bowl, combine eggs, yogurt, oil, applesauce, extracts, and zest.

Add liquid ingredients to dry ingredients and stir well.

Grease donut pans (even nonstick). Fill each donut cup approximately 3/4 full. Bake 10-11 minutes at 350 degrees, until springy but firm to the touch. Allow donuts to cool slightly before removing from pan and onto a cooling rack.

Whisk together the powdered sugar and lemon juice until smooth. Add 2-3 tablespoons water to thin glaze to your liking. To coat, dip donuts in lemon glaze or drizzle over top. Place back on cooling rack to drip dry.

http://freerangecookies.com/2013/05/25/lemon-cake-donuts/

Donut Strawberry Shortcake

Many thanks to the nice guys at Nu Life Market for providing the whole grain white sorghum flour. I can’t wait to bake more goodies with the black sorghum flour, too.

Looking for another holiday dessert idea? You might enjoy Key Lime S’mores Pie, Salted Chocolate Peanut Butter CookiesNot So Crazy Cake, or Chocolate Zucchini Twinkies.

Comments

  1. To good to be true. I absolutely LOVE lemony deserts. And your right the word ‘donut’ does seem to put a smile on peoples faces, well I know it forsure puts a smile on my face. These really sound incredible and the glaze sounds just a’glaze’zing.

  2. Is there any way to substitute the eggs and greek yogurt? These sound amazing, but my son can’t eat those two ingredients.

  3. Rachel Nolasco says:

    Can I use arrowroot powder instead of guar gum?

    • Rachel, I’m not sure. I haven’t used arrowroot in place of guar gum. I’d suggest subbing xanthan gum (same amount) or psyllium husk powder (roughly double the amount). If you do experiment with arrowroot powder, could you post how it turns out for you? Thanks!

Trackbacks

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