Jennie Perillo’s Lemon Buttermilk Doughnuts

These baked doughnuts are ready in 15 minutes, have a refreshing burst of lemon, and are incredibly light, both in texture and on your waistline. Makes 6 doughnuts.

See our profile on Jennie Perillo to find out why this blogger thinks food equals love.

In a measuring cup, use a fork to beat the lemon juice, buttermilk, egg, and melted butter until well blended. Pour over the flour mixture and use a wooden spoon to stir together until just combined. Evenly spoon into the prepared doughnut pan and bake for 8-9 minutes, until the doughnuts are lightly golden and spring back when touched.

Let the doughnuts cool in the pan for 2 minutes. Unmold the doughnuts and transfer them to a wire rack to cool completely. Use a small strainer to sift confectioners’ sugar over the tops before serving, if desired.

Need a chocolate fix? Omit the lemon juice and lemon zest. Reduce the whole wheat pastry flour to 3/4 cup and add 1/4 cup dark cocoa powder to the flour mixture. Stir 3 tablespoons brewed coffee into the milk mixture and proceed with the directions as listed in the recipe.