I am a huge fan of any lemon flavored desserts and these lemon sugar donuts are no exception! They are fluffy, flavorful, and perfect for the summer time. They are also really simple, coming together much faster than you would expect. I like making donuts because they can be made in one bowl and don't take long in the oven. This recipe is also gluten and dairy free!
I cook and bake with lemons often because I love the flavor, and they also have many nutritional benefits. They are high in vitamin C, vitamin B, and potassium which are all important for immune function and heart health. They are also thought to aid in the prevention of kidney stones and anemia. Lemon is also great with so many fruits including blueberries and strawberries so it's easy to add it into many bakery items.
1 cup GF flour (I used Pillsbury GF flour blend in this recipe, but you can try other brands, the texture just might be a bit different)
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1 tbsp lemon juice
1 large egg
1/4 cup + 1 tbsp avocado oil or oil of choice
1 tsp vanilla extract
1/4 cup + 2 tbsp almond milk
1 tsp apple cider vinegar
Lemon Sugar Topping:
1/4 cup granulated sugar + extra for sprinkling over the donuts
4 tbsp lemon zest
3 tbsp DF buttery spread, melted (I used Earth Balance Vegan Buttery Sticks)
Preheat the oven to 425 degrees F. Grease a 6 count donut pan and set aside.
In a large bowl, mix together the GF flour, 1/3 cup granulated sugar, baking powder, and salt until fully combined.
Add in the lemon juice, egg, avocado oil, vanilla extract, almond milk, and apple cider vinegar and stir until the batter is fully combined.
Using a piping bag or a spoon, fill each donut ring about 3/4 of the way full without covering up the middle where the hole should be. Bake in the oven for about 9 to 11 minutes until the donuts are set. Remove from the oven and allow to cool for 5 minutes.
In the meantime, in a large bowl or plate, combine the 1/4 cup granulated sugar, lemon zest, and melted DF buttery spread.
Once the donuts have cooled for 5 minutes, carefully remove them from the pan and set on a cooling rack. You may have to use a knife to help wedge the donuts out of the pan. Allow to cool on the rack for another 3 to 4 minutes.
Set a towel or a large baking sheet underneath the cooling rack to catch any excessive sugar while you are topping the donuts.
One by one, dip each donut into the sugar, lemon zest, and DF buttery mixture coating each side. If the mixture is not sticking well, you can use a knife to spread some extra on. Place the donut back on the cooling rack and repeat with the rest of the donuts.
If you still want more sugar on them, sprinkle with extra granulated sugar. You can serve cooled or warm and enjoy! Store in an air tight container for 3 to 4 days at room temperature or in the fridge if you prefer.
Note: In this recipe I used a large gallon sized zip block bag to pipe the batter into the pan. You can simply fill the bag with the batter and then cut a decent sized hole in one of the corners. Then you can easily squeeze the batter into the donut rings!