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+ servings
Stack of lemon donuts on a wire rack

Lemon Glazed Baked Donuts

Lemon Glazed Baked Donuts are fluffy lemon donuts topped with a luscious lemon glaze!

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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


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!


  • 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.


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!