Baked Lemon Donuts with Coconut Glaze

This post is sponsored by Nielsen-Massey. All opinions are my own.

Baked lemon donuts with coconut glaze get their tart flavor from new Nielsen-Massey lemon paste. They are topped with a sweet coconut glaze. 

If you've been reading this blog a while, you know that I'm a HUGE chocolate fan. If you offer me the choice of a slice of fruit pie, or a slice of chocolate cake, I'm taking the chocolate cake.

But in some applications, I prefer the taste of fruit, specifically the tang of lemon. Donuts are one of those applications. Something about lemon just makes the donut taste even better.

It can be time-consuming to flavor baked goods with lemon. Zesting and juicing a lot of lemons can take its toll on your fingers. But now, you can simply add a spoonful of Nielsen-Massey's lemon paste.

The paste is made from oil drawn from the natural essence of the highest quality California lemons. It adds a slightly sweeter flavor than lemon extract. One tablespoon of the paste replaces one teaspoon of lemon extract.

I thought a simple baked donut would be a great way to let the taste of the lemon paste shine, and I was right! I love baked donuts because they are faster and {slightly} healthier than fried donuts.

I didn't want to overdo the lemon flavor, so instead of a lemon glaze, I gave them a coconut glaze. The bright flavors are very welcome on these chilly fall mornings!

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Baked Lemon Donuts with Coconut Glaze

Yield: 6 donuts

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Baked lemon donuts with coconut glaze get their tart flavor from new Nielsen-Massey lemon paste. They are topped with a sweet coconut glaze.

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Ingredients

For the lemon donuts

• 1 ¼ cups all purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 tablespoon Nielsen-Massey Lemon Paste
• 1 large egg
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon butter, melted and cooled

For the coconut glaze

• 1 cup powdered sugar
• ½ teaspoon coconut extract
• 2 tablespoon coconut milk, plus more, if needed

Instructions

1. Preheat oven to 425 degrees. Spray a 6-well donut baking pan with nonstick spray. 
2. In a medium mixing bowl, combine the flour, sugar, baking powder, nutmeg and salt. 
3. In a small mixing bowl, whisk together the buttermilk, egg, lemon paste and vanilla extract. 
4. Pour the wet ingredients over the dry ingredients and mix just until combined. Pour the melted butter into the batter and mix just until combined. 
5. Scrape the batter into a piping bag and pipe the batter into the prepared donut pan. 
6. Bake for 14 to 18 minutes, then cool completely on a wire cooling rack. 
7. Once cool, make the glaze: combine all the glaze ingredients and stir until smooth. If too thick, add another teaspoonful of coconut milk at a time until thin enough to drizzle. Dip the top of each donut in the glaze, and set back on the wire rack to sit until the glaze is set. 

Nutrition Information:

Yield: 1 Serving Size: donut
Amount Per Serving: Calories: 323Saturated Fat: 2gCholesterol: 34mgSodium: 147mgCarbohydrates: 66gSugar: 45gProtein: 4g

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