National Donut Day: A Donut a Day Keeps the…

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If you follow us on Instagram, you know we are BIG DONUT PROPONENTS. Birthdays, Anniversaries, Fridays, days when we’re just here working . . . there is always a reason to have donuts around. So today, National Donut Day, is a little like a federal holiday for all of us here at Rockabye Baby HQ, which is exactly why I made donuts. I’ve never tried this recipe before (actually I’ve only made one batch of donuts with my new donut pan) but they turned out great. My donut-loving coworkers seem to enjoy them too.


INGREDIENTS: Lemon Cake - Donuts
  • 1 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 5 tablespoons butter (melted)
  • 1/3 cup milk
  • 1/2 cup plain Greek yogurt
  • optional: 1 cup blueberries or 2 tbps poppyseeds
  • 1 cup powdered sugar
  • juice of 1 lemon
  • optional: 1 tbs lemon zest
  1. Preheat oven to 350°.
  2. In a medium bowl whisk together the flour, sugar, baking powder, baking soda.
  3. In a separate bowl whisk together the egg, butter, milk, yogurt, and vanilla.
  4. Gently stir the dry into the wet ingredients, and mix just until combined. Stir in blueberries or poppyseeds if using.
  5. Fill a greased donut pan 3/4 of the way full and bake for about 12 minutes. Let cool slighty before removing from pan and glazing.
  1. In a small bowl whisk together powdered sugar, lemon juice and zest.
  2. Dip tops of donuts into glaze, or spoon glaze over each donut.
Find more recipes to try, click HERE.

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