These Baked Lemon Doughnuts are packed with lemony deliciousness!
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The return of spring also means the return of baseball. Now I’m not a huge baseball fan. I’ve said that before, and I still hold to it. Baseball is just too boring for me to watch on tv. Plus, the pros only play 5,219 games a season…so remind me why I should care if they win or lose a single game? I used to be a huge baseball fan when I was a kid. I collected baseball cards. I knew all of the rosters. But then I transitioned over to football and college basketball, and I never looked back.
I did come across a really interesting job the other day, though. Mud collectors for baseballs. According to official major league baseball rules, baseballs must be “properly rubbed so the gloss is removed.” Rubbed with what, you ask? Well, mud, of course. And not just any mud. A special mud. A mud that is harvested by skimming the top layer off of riverbanks along the Delaware River.
There is only one company that is officially licensed to sell this mud, and every team (major and minor league) uses this mud. Talk about a monopoly! But I’m ok with this guy having his monopoly. He skims hundreds of pounds of mud and then strains and cures (i.e. lets it sit) in his backyard for months. I know there are some odd jobs out there (*ahem* food blogger *ahem*), but this one takes the cake. Err, maybe the pie. A Mocha Mississippi Mud Pie, perhaps?
At what point in the year do you crave lemon?
Have you ever harvested mud?
Baked Lemon Doughnuts
For the Doughnuts
For the Doughnuts
- Preheat oven to 350°F. Lightly grease doughnut pan; set aside. (Note: If you don’t have a doughnut pan, you can bake these in a 6-cup muffin pan. The shape will just be a little different!)
- In a large bowl, add the flour, baking powder, sugar and salt; stir until well combined.
- Dice the butter into ¼” cubes. Using a pastry cutter or two table knives, cut the butter into the flour mixture.
- Add remaining ingredients (milk, sour cream, vanilla, lemon juice, egg and lemon zest); stir until just combined. (Note: Take care not to overmix batter.)
- Using a piping bag or spoon, fill each doughnut cup ¾ full. Bake at 350°F for 9-11 minutes, or until doughnuts are light golden brown and springy to the touch. Let cool before removing from the pan.
For the Glaze
- Whisk powdered sugar, milk and lemon juice together in a medium bowl. Once doughnuts have cooled, pour glaze on top and let sit until glaze has hardened. Garnish tops of doughnuts with lemon zest before serving.