Frosted Lemon Doughnuts

Chocolate-Covered Katie

Posted by Grand Central Publishing

About

Makes 6 doughnuts

per glazed doughnut
Calories 130 Fat 6 grams
Fiber 3 grams Carbs 17 grams
Protein 3 grams Weight Watchers
PointsPlus Value 3

*For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon
xanthan gum with the flour.

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You Will Need (11 things)

  • ½ cup Milk of choice
  • 2 tsp Grated Lemon Zest
  • 3 tbsp Lemon Juice
  • ¾ tsp Pure Vanilla Extract
  • 2 ½ tbsp Vegetable oil or melted Coconut Oil
  • 1 cup spelt flour or All Purpose Flour *
  • 3/10 cup Xylitol or Granulated Sugar of choice
  • 1⁄16 teaspoon pure Stevia extract, or additional 2 tablespoons sugar of choice
  • 1 ½ tsp Baking Powder
  • ¼ tsp Salt
  • Powdered Sugar Glaze, substituting lemon juice for the milk

Steps (10 steps, 45 minutes)

  1. 1

    Preheat the oven to 350 degrees F.

  2. 2

    Lightly grease a doughnut pan and set aside.

  3. 3

    In a small mixing bowl, whisk together the milk, lemon zest, lemon juice, vanilla extract, and oil.

  4. 4

    Let sit at room temperature for at least 5 minutes.

  5. 5

    In a medium mixing bowl, combine all remaining ingredients and stir very well.

  6. 6

    Pour wet ingredients into dry and stir until just evenly mixed.

  7. 7

    Portion the batter evenly among 6 doughnut molds so that each is about two-thirds full.

  8. 8

    Bake for 15 minutes, until doughnuts have risen and a toothpick inserted into one comes out clean.

  9. 9

    Take out of the oven and allow to cool for 10 minutes before removing from the pan.

  10. 10

    Frost with glaze icing.