Strawberry-Lemon Baked Doughnuts

Total Time
50 min
24 min
16 min
Use fresh strawberries in this recipe - frozen berries will give off a lot of liquid and could result in mushy doughnuts.


cooking spray

4 spray(s)


1 large


2 Tbsp, granulated

low-fat milk

¼ cup(s), (1%)

fresh lemon juice

2 Tbsp

vanilla extract

1 tsp

white all-purpose flour

¾ cup(s)

lemon zest

2 tsp, finely grated

baking powder

1 tsp

table salt

½ tsp


cup(s), raw, fresh, cut into very small pieces

freeze-dried strawberries

cup(s), roughly crumbled

powdered sugar

1 Tbsp


  1. Preheat oven to 350°F. Coat a regular size 6-hole doughnut pan with cooking spray.
  2. In a large mixing bowl, whisk together egg and granulated sugar. Add milk, lemon juice and vanilla; whisk well.
  3. Add flour, lemon zest, baking powder and salt to bowl; stir well. Add fresh strawberries to batter; gently fold to incorporate.
  4. Evenly divide batter in prepared pan by pouring 1/3 c batter into each hole. Or you can place batter in a zip-close plastic bag, cut off a corner and pipe into pan.
  5. Bake for 16 minutes; remove from oven and let cool in pan, about 10 minutes. Using a knife, gently nudge doughnuts around edges to remove them from pan.
  6. When cool, sprinkle with crumbled freeze-dried berries; dust with powdered sugar.
  7. Serving size: 1 doughnut

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