Baked lemon donuts with a lemon glaze offer a refreshing tang and fluffy texture that makes for a perfect summer treat. Whether you love zesty desserts or simply crave a bright and sweet treat, these baked lemon donuts are perfect for satisfying your sweet tooth. Prepare for a burst of tangy citrus flavor and irresistible sweetness with every bite.
Homemade lemon donuts are seriously the perfect summertime treat for when you're wanting something refreshing and light. Packed full of lemon zest, these lemon doughnuts are a lemon lovers dream. Double dip into the lemon glaze for that perfect ratio of glaze to donut.
Were full of lemon recipes over here, and if you've enjoyed this one you'll likely enjoy the others. A few of my family's favorites are lemon curd thumbprint cookies, soft lemon cooler cookies, or these flavorful lemon lavender shortbread cookies.
Important Ingredients with Substitutions
- All purpose flour - Correctly measuring your flour will ensure that your donuts are not overly dry. Fluff, scoop, and level is what I like to do. Fluff the flour with a spoon, scoop it into your measuring cup, then level it off with a butter knife.
- White granulated sugar - Sifting your sugar will help to make sure there are not any hard lumps of sugar in your bake.
- Baking powder & Baking soda
- Salt - Salt is great to help balance out the sweetness and enhance other flavors. I like to use pink Himalayan sea salt.
- Milk - Regular cow milk, whole, 2%, oat milk, almond milk, whichever your preference, you can use it here.
- Plain or Lemon Greek yogurt - For more lemon flavor I like to use a lemon flavored Greek yogurt or regular lemon yogurt. Plain Greek yogurt or vanilla would taste great as well.
- Avocado oil - Olive oil, canola oil, or even vegetable oil are all good options.
- Eggs - Room-temperature eggs are ideal. Just set them out about 30 minutes before starting your bake.
- Lemon zest - Fresh lemon zest will really enhance the lemon flavor. If you're not using fresh lemons, lemon extract or lemon oil are both a good replacement for lemon zest. The amounts will vary so start with just a little.
- Freshly squeezed lemon juice - While you can use bottled lemon juice, fresh lemons with give the most fresh lemon flavor
Simple Lemon Glaze
- Powdered sugar - I like the Domino brand of powdered sugar or confectioners sugar. So far the flavor has always been true.
- Lemon juice - Fresh lemon juice is best, but bottled works too.
- Milk - Same as the donuts, you can use whichever milk, or milk-like product you prefer.
- Vanilla extract - Pure vanilla extract will give the best vanilla flavor.
See the recipe below for the full list of ingredients and quantities.
Preheat oven to 350F. Spray a donut pan with non stick baking spray.
Step 1: In the same bowl, add the milk, greek yogurt, avocado oil, eggs, lemon zest, and lemon juice. Mix well until combined.
Step 2: Fill a piping bag or a resealable plastic bag with donut batter, and pipe it into the prepared donut pan.
Step 3: Bake donuts for 12-14 minutes, or until a toothpick inserted comes out clean.
Step 4: Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 5: In a small mixing bowl, whisk together the powdered sugar, lemon juice, milk, and vanilla extract until smooth.
Step 6: Once the donuts are cool, dip each one into the lemon glaze, letting the excess drip off before putting them back in the cooling rack. You can let them set at room temperature, or they'll set faster in the fridge.
Level Up with a Top Tip!
Hint: Double Dip for More Flavor! For an extra burst of lemon flavor, you can dip the cooled donuts in the glaze twice, allowing the first layer to set before adding the second. This creates a thicker and more pronounced lemon glaze.
- Lemon Poppy Seed Donuts: Add some texture and flavor by incorporating poppy seeds into the donut batter. Top with a lemon glaze and garnish with additional poppy seeds.
- Lemon Raspberry Donuts: Add fresh raspberries to the donut batter to complement the lemony flavor. Finish with a lemon glaze and garnish with a few fresh raspberries.
- Lemon Lavender Donuts: Infuse the donut batter with dried lavender buds for a fragrant twist. Drizzle with a delicate lemon glaze and sprinkle some edible lavender flowers on top.
- Lemon Pistachio Donuts: Add chopped pistachios to the donut batter for a nutty crunch. Top with a lemon glaze and garnish with crushed pistachios.
- Lemon Chia Seed Donuts: Mix chia seeds into the donut batter for added nutritional benefits and a subtle crunch. Glaze with lemon and sprinkle with chia seeds.
Store baked lemon donuts at room temperature in an airtight container for 1-2 days. Place the donuts in a single layer, separating them with parchment paper to prevent sticking.
Refrigerator storage: Keep baked donuts fresher longer when stored in the fridge. Place the donuts in a single layer, separating them with parchment paper to prevent sticking. Keep refrigerated for 3-4 days.
Can I freeze baked lemon donuts? Prepare for storage as you would the other methods, place in a freezer-safe resealable bag or airtight container. Freeze for up to 2-3 months.
Level Up With Expert Tips & Tricks
Use Fresh Lemons: For the best flavor, use fresh lemons instead of bottled lemon juice. Freshly squeezed lemon juice and zest will provide a vibrant and zesty taste to your donuts and glaze.
Avoid overfilling: It might be tempting to fill the donut pan to the rim, but then you'll end up with donuts without holes. There's nothing wrong with this option though. Like muffins, you'll want to fill the donut pan ⅔ of the way full to ensure that the donuts have a hole.
Proper Mixing: Mix the donut batter just until the ingredients are combined. Overmixing can lead to dense and tough donuts.
Avoid Overbaking: Keep a close eye on the donuts while they're in the oven to avoid overbaking. Baked donuts tend to cook quickly, so check for doneness a few minutes earlier than the recommended baking time. They should be lightly golden and spring back when touched.
Cool Completely: Allow the baked donuts to cool completely before glazing. If you glaze them while still warm, the glaze may become runny and soak into the donuts rather than forming a nice coating. Chill in the fridge
Thin Glaze Consistency: When preparing the lemon glaze, make sure it is thin enough to coat the donuts evenly. If the glaze is too thick, it may be difficult to spread, and if it's too thin, it may run off the donuts. Adjust the consistency by adding more lemon juice or powdered sugar.
Garnish with Lemon Zest: Before the glaze sets, sprinkle some freshly grated lemon zest on top of the donuts for an attractive appearance and an additional pop of citrus flavor.
Absolutely! While the recipe calls for lemons, you can experiment with other citrus fruits like oranges, limes, or even a combination of different citrus fruits.
While you can freeze baked lemon donuts, it's generally best to freeze them without the glaze. The glaze may become sticky or lose its texture when thawed. Instead, you can freeze the donuts and add the glaze after thawing, right before serving.
Baking powder and other leavening agents in the batter begin to activate as soon as they come into contact with liquid. So it's best to bake the donuts immediately after mixing the batter.
Looking for other recipes like this? Try these:
Baked Lemon Donuts with Lemon Glaze
- 2 cups All purpose flour
- ⅔ cup White granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ cup Milk
- ½ cup Plain Greek yogurt or lemon
- ¼ cup Avocado oil
- 2 large Eggs
- 2 tablespoons Lemon zest
- ¼ cup Freshly squeezed lemon juice
- 2 cups Powdered sugar
- 2 tablespoons Lemon juice
- 1 tablespoon Milk
- ½ teaspoon Vanilla extract
- Preheat oven to 350F. Spray a donut pan with non stick baking spray.
- In a large mixing bowl, sift and whisk together the flour, sugar, baking powder, baking soda, and salt.
- In the same bowl, add the milk, greek yogurt, avocado oil, eggs, lemon zest, and lemon juice. Mix well until combined.
- Fill a piping bag or a resealable plastic bag with donut batter, and pipe it into the prepared donut pan.
- Bake donuts for 12-14 minutes, or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the donuts are cooling, prepare your lemon glaze.
- In a small mixing bowl, whisk together the powdered sugar, lemon juice, milk and vanilla extract until smooth.
- Add more or less liquid depending on the desired consistency.
- Once the donuts are cool, dip each one into the lemon glaze, letting the excess drip off before putting them back in the cooling rack. You can let them set at room temperature, or they'll set faster in the fridge.