makes six donuts
For the donuts:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon poppy seeds
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons fresh lemon juice
2 heaping teaspoons fresh lemon zest
1 teaspoon pure vanilla extract
granulated sugar, for sprinkling
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, butter, lemon juice, lemon zest, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter (it will be thick and slightly sticky) into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely on a wire rack.
7. While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Once completely cooled, dip each donut into the glaze. Sprinkle with additional poppy seeds if desired. Donuts are best the day they are made and should be consumed within two days.