Strawberry Lemon Baked Donuts
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 donuts
Bright lemon donuts studded with fresh strawberries and dipped in a lemon glaze.
  • 1 egg
  • 3 T. sugar
  • 3 T. butter, softened
  • ⅓ c. low fat milk
  • 2 T. fresh lemon juice
  • 1 t. vanilla
  • 1 c. flour
  • 2 t. lemon zest
  • 1 t. baking powder
  • ½ t. salt
  • ½ c. strawberries, cut into very small pieces
  • ½ c. powdered sugar
  • 1 T. lemon juice
  • ⅓ c. freeze dried strawberries, crumbled
  1. Preheat the oven to 350 degrees. Spray a 6 hole donut pan with cooking spray and set aside.
  2. In a large mixing bowl combine the egg, sugar, and butter. Mix until combined.
  3. Add in the milk, lemon juice, and vanilla and stir.
  4. Stir in the flour, lemon zest, baking powder, and salt. Mix well.
  5. Fold in the strawberries.
  6. Pour the batter into a zip top baggie and cut off the end. Pipe the batter into the donut pan.
  7. Bake for 15-18 minutes or until the donuts begin to brown and they spring back when poked.
  8. Remove from oven and let cool 10 minutes then remove from pan to a wire rack.
  9. Meanwhile, whisk together the powdered sugar and lemon juice. Add additional water if the glaze is too thick.
  10. Dip the donuts into the glaze, place back on the wire rack, and sprinkle with dried strawberries.
  11. Serve within a few hours.
Recipe adapted from Weight Watchers Magazine
Recipe by Hezzi-D's Books and Cooks at