Baked Lemon Donuts
These Baked Lemon Donuts are soft, fluffy, and so easy to make! They’re flour and dipped in a simple lemon glaze for even more fresh lemon flavor in every bite!
I recently went on a lemony baking spree because a friend gave me some gorgeous lemons from her tree.
I prized those lemons and didn’t want to squander them away on just anything. I wanted to make something that would really make them shine.
These Lemon Glazed Baked Donuts were the perfect way to use them. I realized that I hadn’t pulled out my donut pans in ages, and it was time to remedy that.
These donuts are made with whole wheat white flour, which lends a fluffy, tender texture, and they’ve got a delicious tang from buttermilk and fresh lemon juice.
Make a batch of these lemon donuts for a special weekend breakfast, or bookmark this recipe for any upcoming Easter, Mother’s Day, or spring gatherings you have planned. 🙂
Why you’ll love this recipe
- Baked lemon donuts are so easy to prepare and come together in 30 minutes from start to finish.
- The donuts are soft, springy, and sweet without being too sweet.
- The lemon juice glaze is refreshingly tangy and pairs nicely with the sweet donuts.
- Baked donuts are perfect for spring holidays and gatherings like Easter and Mother’s Day.
Recipe ingredients
You can customize the ingredients in these lemon glazed donuts using whatever you have on hand.
- Flour. I used white whole wheat flour, but all purpose flour may be used as well.
- Baking powder and baking soda. Both are leavening agents that help to make the donuts soft and tender.
- Coconut sugar. May be replaced with brown sugar or granulated sugar.
- Coconut oil. Can be replaced with another oil, such as canola or vegetable.
- Eggs. You’ll need two large eggs for this recipe.
- Buttermilk. I used low fat buttermilk, but any type of milk will work.
- Lemons. You’ll be using both the juice and zest in this recipe.
- Vanilla extract. Complements the lemon flavor perfectly.
- Powdered sugar. Sweetens the glaze without making it grainy like regular sugar does.
See the recipe card below for the full list of ingredients and quantities.
How to make baked lemon donuts
The prep for these lemon glazed donuts is super easy and takes just 15 minutes.
While the lemon glaze is totally optional, it’s highly recommended.
Pro tip: Spray the donut pans with non-stick cooking spray to ensure that they pop right out.
See the recipe card below for full instructions.
- Combine the wet ingredients. Whisk together the sugar, eggs, and oil. Add the buttermilk, lemon zest, juice, and vanilla.
- Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet. Stir until just combined.
- Pipe the batter into the donut cavities. Spoon the batter into a zip top bag and cut off one of the corners. Pipe into the cavities of your donut pan.
- Bake. The lemon donuts are done baking once puffed and the tops spring back when pressed gently.
- Let cool, then glaze. Prepare the glaze, and dip each donut once completely cool.
Recipe FAQs
For a thicker donut glaze, start with just 2 tablespoons of lemon juice and only add more if needed.
Yes, you can replace the buttermilk with any dairy or non-dairy milk you like. You can also make homemade buttermilk by stirring 1 tablespoon to any type of milk and letting it stand 5-10 minutes until soured.
The cooled glazed donuts should be stored in an airtight container on your counter. They’ll last up to 3 days.
If you think you’ll be freezing any leftovers, do not add the lemon glaze. Baked donuts freeze best without the glaze on top.
Recipe notes
- Pro tip: Don’t prepare the glaze until the donuts have cooled and you’re ready to glaze them. The glaze hardens as it sits in the mixing bowl.
- No buttermilk? Make homemade buttermilk by stirring 1 tablespoon into type of milk and letting it stand 5-10 minutes until soured.
- If you want a glaze that’s less tangy, substitute some of the lemon juice with milk.
- Store leftover donuts in an airtight container for up to 3 days.
More lemon desserts you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Baked Lemon Donuts with Lemon Glaze
Equipment
Ingredients
For the donuts:
- 1 3/4 cup whole wheat white flour
- 1 1/2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3/4 cup coconut sugar or substitute with granulated or brown sugar
- ⅓ cup coconut oil or sub with your favorite oil
- 2 large eggs
- 3/4 cup low fat buttermilk or substitute with your favorite milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Prepare the donuts:
- Preheat the oven to 400 degrees. Spray the cavities of (2) donut pans with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1 3/4 cup whole wheat white flour, 1 1/2 teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the buttermilk, lemon zest, juice and vanilla and whisk until well blended.3/4 cup coconut sugar, ⅓ cup coconut oil, 2 large eggs, 3/4 cup low fat buttermilk, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Place the batter into a zip top bag and cut off one of the corners. Pipe evenly into the (12) cavities of the prepared donut pan. Bake for 12-15 minutes or until puffed and the tops spring back when pressed gently.
- Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely on the wire rack.
Prepare the glaze:
- Place a sheet of waxed paper underneath the wire rack.
- Place the powdered sugar, 2 tablespoons lemon juice and zest into a small bowl and whisk together until smooth. Add the remaining 1 tablespoon lemon juice if you’d like a thinner glaze.1 cup powdered sugar, 2-3 tablespoons fresh lemon juice, 1 teaspoon lemon zest
- Dip the top of each donut into the glaze, and place on the wire rack. Let the donuts stand at room temperature until the glaze has set. Serve and enjoy!
Notes
- Pro tip: Don’t prepare the glaze until the donuts have cooled and you’re ready to glaze them as it will harden as it sits.
- No buttermilk? Make homemade buttermilk by stirring 1 tablespoon into type of milk and letting it stand 5-10 minutes until soured.
- If you want a glaze that’s less tangy, substitute some of the lemon juice for milk.
- Store leftover donuts in an airtight container for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
26 Comments on “Baked Lemon Donuts”
I tried this recipe and my husband loved it! Everyone commented on how good they looked too. I will definitely make it again.
I’m so glad they were a success! Thank you for leaving your feedback Missy. 😃
Such a good recipe! I decided to make the glaze thinner and regretted it, so next time I will only add 2 tablespoons of lemon juice. SO happy to make something with whole wheat and lemon.
I’m glad you enjoyed the donuts Tammy — thanks for the feedback!
Hi can you make these vegan by substituting the buttermilk? Thanks
Absolutely! You can use any type of non-dairy milk — I love coconut or almond milk. I like to add 1 tablespoon of lemon juice or vinegar to 1 cup of non-dairy milk and let it stand for 10 minutes or so for dairy free “buttermilk”.
Can you substitute the canola oil for coconut oil?
Yes, you sure can!
I had all the ingredients and the same pans and decided to surprise my Mom on her 89th birthday with these DELICIOUS Lemon Glazed Donuts. It was my first time making donuts so I followed the recipe to the letter. To my surprise, I could not believe the results. My Mom loved them and even said she could not believe they were baked. Thank you so much for this recipe!!?
Thank you so much for taking the time to leave me your feedback Maria and I’m so glad to hear that you (and your mom!) enjoyed these donuts! 🙂
I’ve been using fresh lemon & zest a lot – can’t get enough of it! I actually just used some when cooking dinner last night. And I’m newly obsessed with baking donuts, hence my first donut recipe on the blog just this week 🙂 These sound like a delicious springtime snack!
I’ve never had a Krispy Kreme donut but we have Tim Hortons around here which is a pretty popular place for donuts. But I’m with you Marcie. Baked donuts are my preference too! ! I love that you made these a littler healthier and used coconut sugar. And the lemon flavour sounds lovely for spring!
Thanks Leanne! 🙂
MARCIE! Your food photography is amazing!! I have the hardest time making glazes look good in shots. I don’t’ know why. You would think a good “glazen” would improve the shot but I stink at glazes. And my baked donuts never seem to turn out. I’m pinning the heck out of this post because your glazed donuts look SPECTACULAR!
You have no idea how nice it is to hear this Christina because I’m so glaze challenged! Let’s just say I kept drizzling more and more glaze on top to keep that wet look. lol Thank you so much for the sweet comment! 🙂
Thank you Puja! I used to love eating cinnamon rolls at the mall. 🙂
These are gorgeous donuts, Marcie! I love baked donuts and these just scream spring and Easter. You are definitely in the Easter spirit now with your ham and this dessert. I wish I had a few of these for after dinner tonight!
Thanks so much Gayle!
That’s so funny that your second pregnancy made you try Krispy Kreme for this first time, lol. My dad used to bring them home first thing in the morning for us and they were so warm and fresh. But I agree with you, my stomach can’t handle all of that sugar and oil anymore. I much rather have something light like these lemon donuts. They look gorgeous and I bet they taste even better!
I always loved donuts when I was younger…it’s so funny how things change as we get older. Thanks Sarah and I hope you have a great Easter! 🙂
I say donut! haha But that’s how I grew up spelling it so there’s that. lol ANYWAY. It finally got a bit warmer here today and now I’m craving spring foods. Like these lemon donuts! They look SO good!
I’ve never spelled it any other way! 🙂 Thanks Ashley and Happy Easter!
I’ve never had a Krispy Kreme donut–I don’t think I’ve ever lived near one. But I’d be willing to track one down for a lemon glazed donut. Or I’ll just make these because they sound WAY better!
You’re not missing out on anything really haha — homemade is always best! 🙂
I have a serious weakness for everything lemon flavored, especially in the spring! And, well, can one ever go wrong with donuts?!? Needless to say, these glazed beauties are just SCREAMING my name! Gorgeous photos, girlfriend! I’m definitely drooling and craving about 3 dozen of these all to myself! Pinned! Cheers!
Thanks so much Cheyanne and I’ll ship out 3 dozen of these to you stat! 🙂