Lemon Cranberry Donuts

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: donuts

Calories: 202kcal

Author: Lord Byron's Kitchen

The tartness of lemon and cranberries are well balanced with sugary sweetness in these delightfully refreshing Lemon Cranberry Donuts! Prepared with freshly squeezed lemon juice and lemon zest, chopped cranberries, and a lemony glaze, these donuts are simply irresistible!

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Ingredients

For the Donut

2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup granulated sugar
1 cup fresh cranberries, finely chopped
1 tablespoon lemon zest
1/2 cup milk
1/2 cup sour cream
2 large eggs
1/4 cup butter
1/4 cup vegetable oil
2 teaspoons lemon juice

For the Glaze

2 cups confectioner's sugar
2 teaspoons lemon juice

Instructions

Preheat your oven to 425 degrees. Lightly spray a donut pan with cooking spray and set aside.
In a large bowl, beat together the milk, sour cream and eggs.
Next, beat in the butter, vegetable oil, and lemon juice.
Add the flour, baking powder, baking soda, sugar, lemon zest, and cranberries. Beat into the wet ingredients.
Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan.
Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
When the donuts have fully cooled, whisk together the confectioner’s sugar and lemon juice until the icing is smooth and consistent.
Transfer the glaze to a resealable bag and cut a small tip from one of the lower corners. Drizzle the glaze over the donuts in a zig-zag pattern.
Top with fresh lemon zest. Enjoy!

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