Easy Baked Lemon Donuts

5 from 1 vote

These Baked Lemon Donuts are every Lemon Lovers dream, so soft and easy to make. Delicious with a simple lemon glaze or a sprinkle of powdered sugar.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snack

Cuisine: American

Servings: donuts

Calories: 233kcal

Author: Rosemary Molloy

Ingredients

1 cup all purpose flour
⅓ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
1 tablespoon lemon zest
3 tablespoon butter melted & cooled
1 large egg (room temperature)
½ teaspoon vanilla
¼ cup + 1 tablespoon lemon yogurt (76 grams total, if doubling the recipe then double this amount)
3½ tablespoons milk heavy or 2% (room temperature) I used 2%

LEMON GLAZE

½-1 cup powdered/icing sugar (60-120 grams)
1 teaspoon lemon juice (or more if desired)
1-2 tablespoons cream or milk (you can use more or less depending on how thick you want the glaze)

US Customary - Metric

Instructions

Pre-heat oven to 350F (180C). Grease and flour a 6 size donut pan.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and zest.
In a medium bowl whisk until combined the butter, egg, vanilla, yogurt and milk.
Add the wet ingredients to the dry ingredients and combine just until smooth.
Spoon or use a piping bag to place the batter into the prepared donut pan and bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar, drizzle with a lemon glaze or eat plain. Enjoy!

LEMON GLAZE

Sift the powdered sugar into a small bowl, add the lemon juice and milk or cream (you can use all lemon juice or a mixture) and mix until you arrive at the desired thickness. Drizzle or dip the cooled donuts.

Notes

Recipe Tips

For room temperature remove from fridge 30-60 minutes before using.

Instead of lemon yogurt you can use regular. Substitute the vanilla extract with lemon extract.

Storage Tips

Glazed pumpkin donuts will keep at room temperature for up to two days. Keep them in an airtight container – this will keep them from drying out.

You can also store them in the refrigerator and they will keep for up to a week. Sometimes I make these ahead, store them in the refrigerator, and then leave them out at room temperature before serving them.

You can also freeze the plain donuts. Wrap them tightly and freeze them for up to two to three months. Thaw them and then add the frosting.

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