Meyer Lemon Donuts with Poppyseeds

Meyer Lemon Donuts with Poppyseeds


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Donuts are basically dessert for breakfast and these are no exception. These donuts are light, airy and yeast-free so you can eat them even faster!

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Chicago, IL

Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

12 servings


  • 1 egg
  • 2 cups of all-purpose flour
  • 1 cup of milk, room temperature
  • 1/3 cup of butter, melted
  • 3 tablespoons of sugar
  • 5 teaspoons of baking powder
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of Meyer lemon zest
  • ½ teaspoon ground ginger
  • ½ teaspoon of salt
  • 2 cups powdered sugar
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 tablespoons of half and half
  • 1 teaspoon Meyer lemon zest
  • 1 teaspoon of poppy seeds
  • ¼ teaspoon of vanilla
  • Pinch of salt

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For the donuts:
Begin by heating a large skillet with about an inch of frying oil over medium heat. As the oil heats, whisk together the dry ingredients flour, sugar, baking powder, lemon zest, ginger, and salt. In a separate bowl, whisk together the egg, milk, butter and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and blend until soft and firm dough forms. Roll the dough out onto a floured surface and use a donut cutter to create the shape. Fry the donuts on each side for three minutes, or until golden brown.

For the icing:
While the donuts are cooling mix together the sugar, lemon juice, half and half, vanilla and salt until smooth. Dip the cooled donuts into the icing, sprinkle with poppy seeds and place aside for the glaze to set.

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