Eeep. Time flies when you’re having fun. Let’s enjoy these last few summer weeks to the fullest.
This year, forest fires have plagued our province due to a virtually rain-free few months. If you’re a regular here on Port and Fin, or if you live in BC yourself, you know this already. We’ve only had a handful of rain since May, which is incredibly irregular. Vancouver is nicknamed Raincouver, for heaven’s sake. Not this year, though. This year it’s been dry and arid for ages.
While I do love the heat and am enjoying the endless days of sun, I find it kind of sad. For an area that is usually a lush, West Coast rainforest, everything is so… dry. The pavement is perpetually scorching. The ground is dusty. Grass has turned to hay. Plants are brown and crispy. Leaves are already so dried out they’re falling from the trees as they do in September.
Plus, the forest fires are endless. Thousands of acres are going up in flames for silly reasons, most of them due to human error. A cigarette butt falling to the ground. A reflection from a mirror igniting a flame. A runaway spark from a campfire. (Campfires have been banned all summer, but there are still some who refuse to listen.)
Like I said, it’s sad.
We did happen to have two short days of rain the other week, but I say “rain” quite lightly. It sprinkled off and on, and while it was better than nothing, it didn’t do much to quench the earth’s thirst.
Still, while the rain fell, I took Parker the Pooch for a walk through a local trail and it made me euphoric. The smell of fresh rain, the sound of it on the leaves, the feel of it in the air. There’s a reason I live in Vancouver: I really love the rain.
Not that I don’t love the summer months. I am definitely enjoying these sunny, 27°C days. I’ll soak up as much as I can until the summer ends, and hopefully have enough bottled up to keep me happy through the winter months.
Until then, I’ll keep on baking all things summer. These baked lemon poppyseed donuts are light and fluffy, tart from the fresh lemons, and topped with a tangy and refreshing lemon ginger glaze. If they don’t say summer, what does?
I’ve always loved poppyseed anything, and growing up one of my favourite treats was a lemon poppyseed loaf from a local cafe. Every time my mom got her morning coffee, I begged her to pick up a lemon poppyseed loaf. If I was lucky enough to get one that day, I’d devour it in seconds.
There’s something so satisfying about lemon and poppyseeds together. They give me all the feels.
I highly recommend you splurge on a donut tray, though. I picked mine up for $10 and it’s such a fun way to amp up your baking. Baked donuts are actually awesome (see here), and since they’re baked-not-fried, you can feel good about eating two or three. Right?
That’s my logic, anyway.
|Baked Lemon Poppyseed Donuts with a Lemon Ginger Glaze|| |
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ teaspoon salt
- 1 Tbsp poppy seeds
- ½ cup granulated sugar
- 1 large egg, lightly beaten
- ⅔ cup milk
- 4 Tbsp coconut oil, melted and slightly cooled
- 4 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 teaspoon vanilla extract
- 2 cups confectioner's sugar
- 4 Tbsp fresh lemon juice
- 1 Tbsp fresh ginger, grated
- Preheat oven to 350°F. Lightly grease a donut pan (or two); set aside.
- In a bowl, mix together the flour, baking powder, salt, and poppy seeds; set aside.
- In a separate bowl, whisk together the sugar, egg, milk, coconut oil, lemon juice, lemon zest, and vanilla. Add the dry ingredients to the wet ingredients and mix until just combined.
- Transfer the batter to the donut pan. I like to put the batter in a large ziploc bag and snip off the corner to make a sort of piping bag. (This makes it mess free!) If you only have one pan, save the batter and do a second round later. Bake for 10-13 minutes until lightly golden and a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool completely.
- To make the glaze, whisk together the confectioner's sugar, lemon juice, and ginger. If glaze is too thick, add a bit more lemon juice to thin it out.
- Dip the tops of each donut in the glaze, then place on a wire rack with a baking tray underneath to catch any drips. Let set for 10 minutes before serving.