1/3 cup honey OR maple syrup (if you use honey, you will taste it in the final donut)
3 1/2 Tbsp butter, melted
1 cup flour (I used all-purpose)
1 tsp lemon zest (about 1 large lemon, with extra)
1/4 tsp salt
1 tsp baking powder
1/2 cup finely diced strawberries
Lemon Glaze Ingredients
1 cup powdered sugar
2 Tbsp lemon juice (about 1 large lemon)
1 tsp lemon zest very well.
1–3 tsp milk (only if necessary)
Preheat the oven to 350F and grease your donut pan(s).
In a small bowl, combine milk, lemon juice, vanilla, honey OR maple syrup, melted butter, and eggs. Whisk well and set aside.
In a medium bowl, combine flour, lemon zest, salt, and baking powder.
Add wet ingredients to dry, stirring JUST until the ingredients are mixed. Do not overmix!
Fold in the strawberries gently.
Portion dough into the donut pan(s), about 3 1/2 tablespoons per donut, or 1 slightly heaping tablespoon per donut hole.
Bake for 12-14 minutes for donuts, or 9-11 minutes for donut holes, or until the donuts have risen and are golden in color.
Allow to cool for 5 minutes before removing from the pan, and then allow to cool completely before glazing.
Lemon Glaze: In a small bowl, whisk powdered sugar, lemon juice, and lemon zest very well. Only if necessary, thin by adding milk 1 tsp at a time. Adding milk dilutes the lemon flavor, so use it sparingly and only if necessary.