Lemon Glazed Baked Donuts
Lemon Glazed Baked Donuts are fluffy lemon donuts topped with a luscious lemon glaze. They’re bursting with fresh lemon flavor!
**This post contains affiliate links in the text and recipe.
I’m finally getting into Easter mode after making my Slow Cooker Ham last weekend. Yes, I was a week early but at least it got me in the spirit!
You know what else got me in the spirit? These Lemon Donuts. I went on a lemony baking spree last weekend because a friend gave me some gorgeous lemons from her tree.
I prized those lemons and didn’t want to squander them away in just anything. I wanted to make something that would really make them shine.
Not that they don’t shine all by themselves. 🙂
I made a batch of lemon bars and these lemon donuts. I realized that I hadn’t pulled out my donut pans in ages, and it was time to remedy that.
The inspiration for this lemon donut recipe came a few months ago while I was working at my computer in the kitchen. The news was on in the background and I heard that Krispy Kreme Donuts took a poll asking people to vote on a new flavor of donut.
The voters chose Lemon Glaze!
I was surprised by this, but I thought that sounded like a phenomenal idea for my next donut recipe.
By the way…is it doughnut or donut?
I’ll admit that I’d never gone to Krispy Kreme until I was pregnant with my second son. I had mad donut cravings during that pregnancy and made special trips out there just to pick up a donut or two.
Once I gave birth I never went back…isn’t that crazy?
The truth is that baked donuts are where it’s at for me. I don’t care for regular donuts because they’re so sweet and they always make me feel so blah afterward.
Baked donuts are really just muffins in a fun donut shape….with glaze of course. These Lemon Glazed Baked Donuts have more glaze than I normally use because the glaze needed to stand out for my photos.
That glaze does add some nice drama. 🙂
As luscious as these donuts look, they won’t break the bank calorie-wise. They come in at about 223 calories per donut and they’re whole grain so there is some nutrition going on.
I adapted this recipe from my Healthy Blueberry Muffins because it’s one of my favorites. The texture is fluffy and tender and they’ve got a delicious tang from low fat buttermilk.
How to make lemon donuts
The prep for these lemon glazed donuts is super easy. Spray the donut pans with cooking spray to ensure that they pop right out.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- 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.
- 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, and dip each donut into the glaze and place on a wire rack over a sheet of parchment until set.
Recipe notes
- Don’t prepare the glaze until the donuts have cooled and you’re ready to glaze them as it will harden as it sits.
- 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.
More lemon recipes:
Lemon bars by Baking a Moment
Sheet Pan Chicken and Potatoes
Lemon Glazed Baked Donuts
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 canola 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
Equipment
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.
- 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.
- 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.
- 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
- Don't prepare the glaze until the donuts have cooled and you're ready to glaze them as it will harden as it sits.
- 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.
24 Comments on “Lemon Glazed Baked Donuts”
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! 🙂
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 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!
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! 🙂
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!
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! 🙂
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! 🙂
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 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! 🙂
Can you substitute the canola oil for coconut oil?
Yes, you sure can!
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”.
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!