Lemon Baked Donuts Recipe

Introduction

These Lemon Baked Donuts offer a bright, tangy twist on a classic treat. Lightly baked and coated with lemon sugar, they’re perfect for breakfast or a refreshing snack. Plus, they’re easy to make and delightfully fluffy.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup whole milk (or milk substitute)
• ⅓ cup melted butter (or oil for dairy-free)
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• ½ cup granulated sugar (for coating)
• 1 teaspoon lemon zest (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a donut pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, and lemon juice until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined; be careful not to overmix.
5. Step 5: Fill each cavity of the donut pan about two-thirds full using a piping bag or spoon.
6. Step 6: Bake for 10–12 minutes, or until the donuts are lightly golden and a toothpick inserted comes out clean.
7. Step 7: While the donuts bake, mix ½ cup sugar with 1 teaspoon lemon zest to prepare the coating.
8. Step 8: Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
9. Step 9: Once cool enough to handle, roll each donut in the lemon sugar mixture until well coated.

Tips & Variations

• For a dairy-free version, substitute melted butter with a neutral oil and use a plant-based milk.
• Try adding a light glaze made with powdered sugar and lemon juice for extra sweetness.
• Use orange zest and juice instead of lemon for a different citrus flavor.
• Make sure not to overmix the batter to keep donuts light and fluffy.

Storage

Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat briefly in the oven or microwave to restore freshness before coating with lemon sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a muffin tin instead of a donut pan?

Yes, you can bake these in a muffin tin, but the shape and baking time may differ slightly. Muffins will be thicker and may require a few extra minutes to bake through.

Can I prepare the dough ahead of time?

It’s best to bake the donuts fresh for optimal texture and flavor. However, you can prepare the batter and refrigerate it for up to 24 hours before baking, but be sure to give it a gentle stir before using.

Lemon Baked Donuts Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

These Lemon Baked Donuts are a light and zesty treat perfect for breakfast or dessert. Soft and fluffy with a bright lemon flavor, they are baked to perfection and coated with a sweet and tangy lemon sugar mixture, delivering a refreshing citrus twist in every bite.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• ½ cup whole milk (or milk substitute)
• ⅓ cup melted butter (or oil for dairy-free)
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice

Coating

• ½ cup granulated sugar
• 1 teaspoon lemon zest

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk well to ensure even distribution.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, melted butter, lemon zest, and freshly squeezed lemon juice until the mixture is smooth and uniform.
4. Fold Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together just until combined. Avoid overmixing to keep the donuts tender.
5. Fill Donut Pan: Using a piping bag or spoon, fill each cavity in the donut pan about two-thirds full with the batter to allow room for rising during baking.
6. Bake the Donuts: Place the pan in the oven and bake for 10–12 minutes, or until the donuts turn lightly golden and a toothpick inserted in the center comes out clean.
7. Prepare Coating Mixture: While the donuts bake, mix ½ cup granulated sugar with 1 teaspoon lemon zest in a small bowl to make the lemon sugar coating.
8. Cool Donuts: After baking, let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool further until they are warm but easy to handle.
9. Apply Coating: Once the donuts are cool enough to handle comfortably, roll each donut in the lemon sugar mixture until fully coated and glistening.

Notes

• You can substitute whole milk with any plant-based milk for a dairy-free version.
• Use oil instead of butter if you want a dairy-free baked donut.
• Do not overmix the batter to keep the donuts light and fluffy.
• Ensure the donuts are warm but not too hot before coating to help the sugar stick well.
• Store leftover donuts in an airtight container at room temperature for up to 2 days.

Keywords: lemon baked donuts, baked donuts, lemon dessert, easy donut recipe, citrus donuts