These Strawberry Lemonade Donuts are a delightful treat that combines the sweetness of strawberries with the tanginess of lemon. Perfect for a summer breakfast or snack!

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 cup unsalted butter, melted. 1/4 cup buttermilk. 1 large egg. 1/2 tsp vanilla extract. 1/2 cup strawberries, diced. Zest of 1 lemon. 2 tbsp lemon juice. 1 cup powdered sugar. 2-3 tbsp lemon juice for glaze. Pink food coloring optional. Sprinkles optional.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix the flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Melted butter, buttermilk, egg, vanilla extract, chopped strawberries, lemon zest, and two tablespoons lemon juice should all be combined in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each donut hole, about two thirds full, using a spoon. Bake the donuts for 12 to 15 minutes, or until they bounce back when you touch them. After taking them out of the oven, allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. To make the glaze, combine powdered sugar and enough lemon juice in a separate bowl to the desired consistency. If desired, add a few drops of pink food coloring. Reposition the cooled donuts on the wire rack after dipping them in the glaze and letting any excess drip off. While the glaze is still wet, sprinkle some sugar over the glazed donuts if you'd like. Before serving, let the glaze set for about fifteen minutes. Savor your homemade donuts with strawberry lemonade!

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked lemon ricotta donuts are a delightful treat with a subtle lemony flavor and a moist, cake-like texture. Perfect for breakfast or as a snack with a cup of coffee.

Ingredients: 1 cup ricotta cheese. 2/3 cup granulated sugar. 2 large eggs. 2 tablespoons lemon zest. 2 tablespoons lemon juice. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup milk. Confectioners' sugar for dusting.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Ricotta cheese, eggs, granulated sugar, lemon zest, lemon juice, and vanilla extract should all be combined in a big bowl. Blend thoroughly. Mix the flour, baking soda, baking powder, and salt in a separate bowl. Alternating between adding melted butter and milk, gradually mix the dry ingredients into the wet ingredients. Blend until barely combined. The batter should be poured into each donut hole in the pan until it is about 3/4 full. When a toothpick is inserted into a donut, it should come out clean after 12 to 15 minutes of baking in a preheated oven. Take out of the oven and let the donuts cool down in the pan for a few minutes, then move them to a wire rack to finish cooling. For an added sugary touch, dust the cooled donuts with confectioners' sugar. Savor your freshly made baked donuts with lemon ricotta!

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in these delicious low-carb lemon donuts with a creamy cheesecake frosting. They are perfect for satisfying your sweet cravings while maintaining a low-carb lifestyle.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup erythritol or your preferred low-carb sweetener. 2 tsp baking powder. 1/4 tsp salt. 3 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup lemon juice. 2 tsp lemon zest. 1 tsp vanilla extract. 1/2 cup unsweetened almond milk. For Cheesecake Frosting:. 4 oz cream cheese, softened. 1/4 cup powdered erythritol. 1/2 tsp vanilla extract. 1 tbsp heavy cream or coconut cream.

Instructions: Set the oven temperature to 175C 350F. Mix together almond flour, coconut flour, erythritol, baking powder, and salt in a mixing bowl. Whisk the eggs, melted butter, zest and juice of the lemon, and vanilla extract in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Blend the unsweetened almond milk into a smooth batter by stirring it in. Use a silicone donut mold or grease a donut pan. Pour the batter into each donut mold, filling it to about two thirds of the way. Bake for 18 to 20 minutes, or until the donuts are set and just beginning to turn golden, in a preheated oven. After taking them out of the oven, allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. To make the Cheesecake Frosting, combine softened cream cheese, powdered erythritol, heavy cream, and vanilla extract in a mixing bowl and beat until smooth and creamy. Spread the cheesecake frosting over each donut after they have cooled. Optional garnishes include more lemon zest or erythritol for sweetness boosts. Serve and savor your cheesecake-frosted, low-carb lemon doughnuts!

Prep Time: 15 minutes

Cook Time: 20 minutes

Your day will be brightened by these tart and sweet Lemon Donuts with Crumble Topping. The buttery crumble topping and the tart lemon flavor combine to create the ideal harmony of tastes and textures. Enjoy these doughnuts as a snack or for breakfast along with your preferred hot beverage.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 2/3 cup buttermilk. 1/4 cup unsalted butter, melted. 2 large eggs. Zest of 2 lemons. 2 tbsp lemon juice. 1 tsp vanilla extract. 1/2 cup crumble topping mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold butter.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Spoon the batter into the greased donut pan, filling each mold about 2/3 full. Sprinkle the crumble topping evenly over the donut batter. Bake for 12-15 minutes or until the donuts spring back when touched. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade lemon donuts with a delightful crumble topping!

Prep Time: 15 minutes

Cook Time: 15 minutes