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!

Lemon baked donuts with lemon glaze on a wire rack.

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. 🙂

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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.

Meyer lemons for baked lemon donuts.
  • 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.

lemon donuts process collage
  1. Combine the wet ingredients. Whisk together the sugar, eggs, and oil. Add the buttermilk, lemon zest, juice, and vanilla.
  2. Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
  3. Add the dry ingredients to the wet. Stir until just combined.
  4. 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.
  5. Bake. The lemon donuts are done baking once puffed and the tops spring back when pressed gently.
  6. Let cool, then glaze. Prepare the glaze, and dip each donut once completely cool.
Lemon Baked Donuts with lemon glaze.

Recipe FAQs

How can I make the lemon glaze thicker?

For a thicker donut glaze, start with just 2 tablespoons of lemon juice and only add more if needed.

Can the buttermilk be substituted?

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.

How long do baked donuts last?

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.
Stack of glazed lemon donuts.

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

Lemon baked donuts with lemon glaze on a wire rack.

Baked Lemon Donuts with Lemon Glaze

These Baked Lemon Donuts are soft, fluffy, and so easy to make! They're dipped in a simple lemon glaze for even more fresh lemon flavor in every bite.
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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
  • 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

Serving: 1donut, Calories: 223kcal, Carbohydrates: 37g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 73mg, Fiber: 2g, Sugar: 23g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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