Glazed Donuts with Lime and Cardamom.

As I inch closer to summer time, I inch just as closely to the slow season at work. Slowing down feels good — there’s no disputing that. But while I eventually come to appreciate the slow mornings and the sometimes slower afternoons, I tend to get a little restless as this new speed first gets underway.

[Leaf Parade. Glazed Donuts with Lime and Cardamom.]

I am a medical editor. Have I ever even mentioned that? My job is flexible enough (and my boss awesome enough) that in June I’ll be taking it on the road with me to Mississippi, where I will continue to be a medical editor from the privacy of my own home office.

[Leaf Parade. Glazed Donuts with Lime and Cardamom.]

In June, the slow speed of my summer work load will be balanced by the excitement of setting up that home office and of doing other home-at-last things — like planting a garden, shopping for a new car, and planning a long-anticipated crawfish boil to be held on our very own back porch. Until then, I’ll trudge on. And I’ll bake donuts.

[Leaf Parade. Glazed Donuts with Lime and Cardamom.]

These donuts confirm what I have long-suspected — that a good donut and a hot cup of tea can fix most things. When I get in the kitchen and start measuring and stirring and piping and baking, all restlessness dissipates into a sea of sweet, sugary glaze. Having a rough day? SOS DONUT — it works every time.

More donut recipes on Leaf Parade:

  • Double Chocolate Paleo Donuts with Caraway and Sea Salt
  • Paleo Banana Bread Donuts with Maple-Cinnamon Walnut Butter
  • Paleo Gingerbread Donuts
  • Paleo Pumpkin Spice Donuts, Frosted Two Ways
  • Paleo Sweet Potato Casserole Donuts


Glazed Donuts with Lime and Cardamom.

Makes about 10-12 donuts.


For the donuts:

  • 1-2/3 cup all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 6 tablespoons melted butter, cooled
  • 3 eggs
  • 1/2 cup Greek yogurt (I used 2% Fage)
  • Zest of 2 limes
  • 1 teaspoon vanilla extract

For the glaze:

  • 1 cup powdered sugar
  • Juice of 2 limes
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom


First, bake the donuts. Preheat the oven to 350 degrees Farhenheit and butter two baking donut pans. In a bowl, whisk together flour, sugar, baking powder, 1 teaspoon ground cardamom, and 1/2 teaspoon salt. In a separate bowl, whisk together the butter, eggs, yogurt, lime zest, and vanilla. Slowly add the dry ingredients to the wet ingredients and stir until smooth.

Fill each donut mold about 3/4 of the way with batter. I sometimes do this by piping the batter through a large Ziplock bag with the tip cup off, but you can also spoon it in carefully. Bake the donuts for about 20-25 minutes, or until set and golden-brown.

While the donuts are baking, make the glaze. Whisk together the powdered sugar, lime juice, 1/2 teaspoon vanilla, and 1/4 teaspoon ground cardamom. When the donuts have finished baking and have cooled slightly, take them out of their molds and set on top of a cooling rack. While they are still warm, drizzle or brush with the glaze.


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  1. I bought a huge bag of limes for no particular reason and have been looking for a lime-ish baked donut recipe. So glad I found this! They look soooo tasty.


  1. […] totally making these, and this and these […]

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