These baked doughnuts are ready in 15 minutes, have a refreshing burst of lemon, and are incredibly light, both in texture and on your waistline. Makes 6 doughnuts.
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- 1 scant cup whole wheat pastry flour
- 1/4 cup granulated natural cane sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp sea salt
- Freshly squeezed juice and grated zest of 1 lemon
- Scant 1/2 cup buttermilk
- 1 large egg
- 1 tbsp (unsalted butter, melted
- Confectioners’ sugar (optional)
In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg, and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8-9 minutes, until the doughnuts are lightly golden and spring back when touched.
Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer them to a wire rack to cool completely. Use a small strainer to sift confectioners’ sugar over the tops before serving, if desired.
Need a chocolate fix? Omit the lemon juice and lemon zest. Reduce the whole wheat pastry flour to 3/4 cup and add 1/4 cup dark cocoa powder to the flour mixture. Stir 3 tablespoons brewed coffee into the milk mixture and proceed with the directions as listed in the recipe.
