I’ve already talked about how donuts are my complete weakness with my baked espresso donuts. With a big cup of coffee in the morning, there is nothing like them. With spring coming (yay!!!), I decided to make one with brighter, more sunny flavors. These spiced floral lemon donuts hit all of the right notes with lots of warm Middle Eastern spices, tart lemon, rose water and lavender. Since they were baked, I also felt a little less guilty about eating them.
They kept well sealed in the refrigerator for a couple of days, so Marc and I got to enjoy them for a few breakfasts with our coffee. I loved how the lemon and spices perfectly offset the rosewater and lavender. Marc commented right away on how complex and wonderful the flavors were, which was high praise from my discerning man. Hope you all love them too! xoxo
These spiced floral lemon donuts are such wonderfully flavored treats with lots of warm Middle Eastern spices, lemon, rose water and lavender!
- 1 cup all-purpose flour
- 1/2 cup super fine sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground mahlab
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon rose water
- 1 teaspoon fresh lemon zest
- 1 whole egg
- 1 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon rosewater
- ground lavender for sprinkling on top
Pre-heat the oven to 375 and spray a 6 well donut pan well with cooking spray. Whisk the flour, sugar, baking powder, cinnamon, mahlab, cardamom, nutmeg and salt together in a bowl and set it aside. Then set up a stand mixer with the paddle attachment. Combine the milk, vegetable oil, lemon juice, rose water, lemon zest and egg in its bowl and beat them together until fluffy. Then slowly add in the dry ingredients until you have a soft, sticky batter. Scoop the batter into a piping bag and pipe the batter evenly in the donut pan, filling each one about halfway.
Bake the donuts for about 10-15 minutes, until they are springy and just golden. Let them cool. While the donuts bake and cool, make the glaze by stirring the powdered sugar, lemon juice and rosewater together until it is a smooth, easily pourable glaze. Dip each donut into the glaze to cover them halfway and place them on a plate. Sprinkle each donut with ground lavender on top and serve! They also keep well sealed for a couple of days in the refrigerator. Enjoy!!
12 thoughts on “Spiced Floral Lemon Donuts”
Oh, how I love doughnuts. Cannot wait to try this!
Awesome, thanks so much!!
What interesting flavor combinations! I’m intrigued!
Thanks very much!!
I have never cooked donuts and would love to try your recipe but I have to skip eggs and use/find a vegan option x
Oh a vegan version would be great, let me know if you try it!
Omg this looks so good, I love the taste of lemon and cinnamon, so I am sure I am gonna love these donuts!
Thank you so much!!
These must be yummy! The flavor combination sounds really interesting
The lemon, spices and florals go SO well together!
I can’t wait to try and make these for my family – they look amazing! 🙂
Thanks very much!!
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