Ingredients
1cupall purpose flour,spoon and leveled
1tspbaking powder
¼tspbaking soda
1tbsppoppy seeds
½tspsalt
2tbspunsalted butter,melted and slightly cool
1large egg,at room temperature
⅓cupgranulated sugar
¼cupmilk
¼cupsour cream
1tsppure vanilla extract
1tbsplemon juice
1tbsplemon zest
2tbspunsalted butter,melted
1cupconfectioners’ sugar
1-2tbspmilk
1tbsplemon juice
½tsppure vanilla extract
Preparation
Preheat oven to 350 degrees F. Spray donut pan with non-stick spray. Set aside.
Whisk the flour, baking powder, baking soda, poppy seeds, and salt together in a medium bowl. Set aside.
Whisk the melted butter, egg, sugar, milk, sour cream, vanilla, lemon juice, and zest until completely combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
Spoon the batter into the donut cavities or use a zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ⅔ to ¾ of the way full.
Bake for 9 to 10 minutes or until the edges are lightly browned. Allow to cool for about two minutes then transfer to a wire rack set on a large piece of parchment paper.
Bake the remaining donut batter (there is usually enough batter for 1 to 2 more donuts). Once baked, transfer to the wire rack. Allow donuts to cool down to touch.
Whisk all of the glaze ingredients together. Use 1 to 2 tablespoons of milk, depending on the desired thickness.
Dip each donut into the glaze and place it back on the wire rack as the glaze sets. (The parchment paper can catch the glaze dripping down.)
Donuts are best served immediately. Leftovers keep well covered tightly at room temperature or in the refrigerator for 2 days.
