Lemon Donuts Recipe: Bright & Cheerful Breakfast Treats!

Zesty citrus bursts through these delightful lemon donuts with a tangy lemon glaze that dances on your taste buds.

Soft, pillowy rings emerge from the oven, promising a sunshine-filled treat.

Bright and cheerful, these donuts bring a refreshing twist to your morning or afternoon snack.

Each bite delivers a perfect balance of sweet and tart flavors that leave you craving more.

The simple ingredients come together effortlessly, creating a dessert that looks impressive but takes minimal effort.

Prepare to fall in love with this easy and irresistible recipe that will become your new go-to treat for any occasion.

You’ll want to share these donuts with everyone you know.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: 180 kcal

Servings: 12

Baked Lemon Donuts: Ingredient Breakdown

• All-Purpose Flour: Provides sturdy foundation for tender donuts, select unbleached flour for best texture.
• Sugar: Brings sweetness and helps achieve golden-brown color, white granulated works perfectly.
• Baking Powder: Creates light, airy texture with gentle rising effect.
• Baking Soda: Helps donuts achieve perfect balanced rise and soft crumb.
• Salt: Enhances overall flavor complexity and balances sweetness.

• Buttermilk: Adds tangy richness and helps activate baking soda for tender crumb, use full-fat version for best results.
• Eggs: Binds ingredients and provides structural support, room temperature eggs mix more smoothly.
• Melted Butter: Delivers rich, deep flavor and ensures moist texture.
• Vanilla Extract: Rounds out flavor profile with warm, comforting undertone, pure extract recommended.
• Lemon Juice: Introduces bright, zesty acidity that cuts through richness.
• Lemon Zest: Infuses intense citrus aroma and concentrated lemon essence.

• Non-Stick Spray or Butter: Ensures donuts release cleanly from pan, prevents sticking and preserves delicate shape.

Tools for Perfect Baked Lemon Donuts

• Donut Pan: 6-hole non-stick pan for perfectly shaped donuts.
• Piping Bag or Zip-Top Bag: Essential for neatly filling donut cavities with batter.
• Large Mixing Bowls: Two bowls for separating dry and wet ingredients.
• Whisk: Perfect for smoothly mixing ingredients without lumps.
• Measuring Cups and Spoons: Accurate measurements ensure recipe success.
• Wire Rack: Helps donuts cool evenly and prevent soggy bottoms.
• Zester or Grater: Needed for extracting fresh lemon zest.
• Toothpicks: Useful for checking donuts' baking doneness.

Baking Instructions for Baked Lemon Donuts

• Fire Up the Oven

Crank the oven to a toasty 180C and give your donut pan a quick spritz of non-stick magic.

• Whisk Dry Teammates

Grab a big bowl and dance those dry ingredients together until they’re best friends.

• Blend Moisture Makers

In another bowl, create a silky smooth liquid party with your wet ingredients, stirring until they’re perfectly harmonized.

• Create Batter Bliss

Pour wet ingredients into dry and gently fold them together. Treat the mixture like a delicate dance partner – no rough moves!

• Fill Donut Homes

Scoop your dreamy batter into a piping bag and lovingly fill each donut cavity about two-thirds full.

• Bake to Golden Perfection

Slide the pan into the heated oven and bake for 10-12 minutes. Look for a beautiful golden hue and a clean toothpick test.

• Cool and Celebrate

Let donuts rest in the pan for a few minutes, then transfer to a cooling rack. Your lemony treats are ready to dazzle!

Handy Tips for Fluffy Baked Lemon Donuts

• Zesty Lemon Donut Mastery: Unlock delicious baking secrets and transform your recipe with these expert tips.
• Perfect Texture Trick: Gently fold wet and dry ingredients to prevent tough donuts; overmixing destroys the tender crumb.
• Gluten-Free Adaptation: Swap regular flour with a 1:1 gluten-free blend for those with wheat sensitivities; add xanthan gum for better binding.
• Dairy-Free Delight: Replace buttermilk with almond milk mixed with lemon juice, and use coconut oil instead of butter for a vegan-friendly version.
• Flavor Boost Hack: Enhance lemon intensity by adding a tablespoon of lemon extract or brushing cooled donuts with a tangy lemon glaze made from powdered sugar and fresh lemon juice.

Ways to Serve Baked Lemon Donuts at Brunch

• Zesty Brunch Companion: Pair these lemon donuts with a fresh mimosa or light herbal tea for a delightful morning treat.
• Dessert Elegance: Drizzle with lemon glaze made from powdered sugar and fresh lemon juice, then sprinkle with delicate candied lemon zest for extra sophistication.
• Summer Presentation: Serve on a rustic wooden board with fresh berries, mint leaves, and a small dollop of whipped cream to create a stunning visual and flavor combination.
• Afternoon Tea Delight: Arrange donuts on a beautiful ceramic plate alongside lavender shortbread cookies and create a charming tea-time spread that feels both casual and refined.

How to Keep Baked Lemon Donuts Fresh Longer

• Cool Down Strategy: Let donuts rest at room temperature for 10-15 minutes after baking to prevent moisture loss and maintain soft texture.
• Refrigeration Wisdom: Store donuts in an airtight container lined with paper towels to absorb excess moisture, keeping them fresh for 2-3 days.
• Freezing Magic: Wrap individual donuts tightly in plastic wrap, then place in a freezer-safe bag. They'll stay delicious for up to 4 weeks when frozen.
• Reheating Hack: Warm refrigerated or thawed donuts in microwave for 10-15 seconds or in oven at 150C (300F) for 3-4 minutes to restore original softness and flavor.

Tangy Lemon Donuts Recipe

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4.5 from 28 reviews

• Total Time: 22 minutes
• Yield: 13 1x

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Description

Homemade baked lemon donuts deliver citrusy sunshine with a tangy glaze that sparks pure joy. Light crumb and zesty notes create delightful breakfast or dessert perfection for people who crave bright morning flavors.

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Ingredients

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• 2 large eggs
• 120 ml (½ cup) buttermilk (or milk + ½ tbsp lemon juice)
• 60 g (¼ cup) unsalted butter, melted
• 2 tbsps freshly squeezed lemon juice
• 23 tbsps freshly squeezed lemon juice
• 1 tsp vanilla extract
• 200 g (1 ½ cups) all-purpose flour
• 100 g (½ cup) granulated sugar
• 150 g (1 ¼ cups) powdered sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp lemon zest (from 1–2 lemons)
• 1 tsp lemon zest (optional)
• Yellow sprinkles or sanding sugar (optional)

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Instructions

1. Preparation: Preheat oven to 180C (350F) and thoroughly coat donut mold with non-stick spray or butter to prevent adhesion.
2. Dry Ingredients: Whisk flour, granulated sweetener, baking powder, salt, and baking soda in a large mixing bowl until uniformly combined.
3. Liquid Fusion: Vigorously blend buttermilk, eggs, melted butter, lemon juice, lemon zest, and vanilla extract until smooth and integrated.
4. Batter Integration: Pour liquid mixture into dry ingredients, stirring gently with minimal strokes to maintain an airy, light texture without overmixing.
5. Mold and Bake: Transfer batter into prepared donut cavities, filling each approximately two-thirds full, then slide tray into preheated oven for 10-12 minutes until donuts acquire a golden-brown exterior and a inserted toothpick emerges clean.
6. Cooling Process: Rest donuts in mold for five minutes to stabilize structure, then delicately transfer to wire rack for complete cooling and final texture development.

Notes

• Prevent Overmixing: Stir wet and dry ingredients minimally to maintain a light, airy texture and avoid tough, dense donuts.
• Zest Intensity Matters: Use fresh lemon zest for maximum citrus flavor and aromatic brightness; microplane zesting ensures fine, flavorful results.
• Precise Filling Technique: Fill donut molds only two-thirds full to allow proper rising and prevent overflow during baking.
• Temperature Monitoring: Check donuts at 10-minute mark; golden edges and clean toothpick indicate perfect doneness without overbaking.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 158
• Sugar: 22 g
• Sodium: 94 mg
• Fat: 6 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 37 mg