Ingredients

The following ingredients have 4 Servings
  • 4 tbsp butter or dairy free margarine (room temperature)
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar (or sugar alternative of choice)
  • 1/3 cup brown sugar (light )
  • 2 eggs (room temperature)
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tsp matcha green tea powder
  • 3/4 tsp salt 3/4 teaspoon
  • 1 tsp vanilla extract
  • 2 and 2/3 cups all purpose flour (2 and 2/3 cups)
  • 1 cup milk (we used a dairy free milk alternative)
  • 1 cup powdered sugar
  • 4 tsp freshly squeezed lemon juice (4 - 4.5 teaspoons )
  • 1 tsp lemon zest

Instruction

  • Preheat oven to 425 degrees F (218 degrees C)
  • Lightly spray donut pans with oil
  • Beat together butter, oil and sugars until light and fluffy.
  • Add the eggs one at a time and mix well. Stir in baking powder, baking soda, matcha green tea powder, salt and vanilla just until everything mixed.
  • Turn down your mixer and the flour a little bit at time and a little bit of the milk (dairy-free alternative) alternating between milk (dairy-free alternative) and flour just until all the flour and milk has been added. Do not over mix.
  • Place matcha batter into a piping bag or Ziploc bag, cut about a ½ inch tip off the end. Pipe the matcha batter into the greased donut pan, leaving about a ¼ inch from the top. They will rise so do not overfill too much.
  • Bake in oven for about 6-8 minutes. Start checking on them at 5-6 minutes mark and when the toothpick comes out clean they are done. Let the donuts rest for about 6 minutes in the donut pan. Carefully remove matcha donuts from the donut pan and cool on a wire rack.
  • Make the lemon icing- in a medium bowl combine powdered sugar, lemon juice and zest and stir into well mixed.
  • Drizzle lemon glaze over the top of the cooled matcha donuts. Set aside for about 30 minutes until icing is dry.
  • Enjoy! Can also be frozen in a sealed Tupperware for up to 3 months.