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| August 29, 2016


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lemon glazed donuts.

Guilty confession. I made these a while ago. It was one of the requests floating around the house when Kristian stopped by and ended up with the most photos out of all of the goodies she shot. With good reason - they're yummy and adorable.

But the date doesn't matter. What matters is that this is a super good recipe and the little hint of nutmeg adds just the right kick to make these lemon donuts special.

There really isn't much to say about these beautiful little doughy treats, other than they are a nice change to the average lemon-flavored snack that you'd find on any given day. These have an earthier flavor, not extremely sweet but quite delicious. The tangy glaze is what pulls the donut together, providing a contrast to the spice of the cake itself.


I'll let the pictures do the talking. Kristian did an excellent job with these... I'm still fascinated that everything came from our kitchen. Who knew that I had adequate props for food photography? And to think we spent the morning at the antique store looking for last-minute items.

Seriously, though. That girl is amazing. If she wasn't extremely talented and off shooting weddings and seeing the world, I'd make her come back again for round two. Pronto. So, um... if you're planning on getting married and want a fantastic photographer, look Kristian up!


What I love about these and similar donuts is that you can easily smother these with delicious glaze or keep them on the lighter side with just a bit of water to simmer things down a bit. You can drizzle, you can dunk. It's up to you. What matters is that they taste wonderful and are extremely easy to make.

That's your cue - go bake some!

Photos in this post by Kristian Irey.

Lemon Glazed Donuts

2 cups all-purpose flour
½ cup sugar
1½ teaspoon baking powder
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup buttermilk
2 eggs
¼ cup honey
2½ tablespoons butter, melted
1 tablespoon vanilla extract
Zest of 1 lemon

For Glaze:
1½ cups powdered sugar
Juice of 1 lemon

1. Preheat oven to 425 degrees. Mix dry and wet ingredients separately to allow for evening mixing, then combine. Do not over beat!

2. Spoon batter into two greased donut pans and bake for 6-8 minutes until a toothpick comes out clean. Cool slightly before glazing.

3. To prepare the glaze, simply whisk together the powdered sugar and lemon juice. Dip donuts into the glaze, and allow to cool on a wire rack - glazed side up. Serves 12.

Recipe from Leanne Bakes

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