I had to share my Baked Lemon Donuts because a tiny ingredient swap and a quick glaze method create an unexpectedly clever twist you’ll want to try.

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I’m obsessed with bright, not too sweet treats and these Baked Lemon Donuts grabbed me right away. I tested a few versions until the texture felt right, using lemon zest for that punchy lift and a dollop of sour cream to keep the crumb tender.

The lemon glaze makes them shiny and a little addictive, and you’ll catch yourself sneaking one warm even if you swore you wouldnt. They’re easy to make, fast enough for a weekday, and honestly theyre the kind of baking that makes you feel clever without much effort.

Try them and tell me what tweak you made, I love a good kitchen confession.

Ingredients

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Provides structure, carbs and some protein, makes donuts tender but slightly dense.
Sweetener, adds sweetness and browning, mostly empty calories energy boost.
Gives bright sour citrus flavor, it’s adds vitamin C and aroma.
Bind and leaven, provide protein and richness, help texture.
Adds moisture and tang, contributes fat and protein, keeps crumb tender.
Adds rich flavor and fat, aids browning, makes crumb richer.
Sweet, gives shiny coating, can be thinned with lemon for tang.
Thins batter, adds moisture and some protein, makes donuts soft.
Adds warm aroma and depth, small amount boosts perceived sweetness.
Enhances flavors, balances sweetness, small pinch improves overall taste.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

1/2 cup (100g) granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

zest of 2 lemons (about 2 tablespoons)

2 large eggs, room temp

1/2 cup (120ml) milk, room temp

1/2 cup (120g) sour cream or plain yogurt

1/4 cup (60ml) melted unsalted butter, cooled

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 to 1 1/2 cups (120 to 180g) powdered sugar, sifted for glaze

1 to 2 tablespoons fresh lemon juice for glaze, more or less to thin

pinch of salt for glaze

extra lemon zest for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick spray and set aside. Let the eggs, milk and sour cream come to room temp while you prep stuff.

2. In a medium bowl whisk together 1 3/4 cups (220g) all purpose flour, 1/2 cup (100g) granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt and the zest of 2 lemons. For extra lemon punch rub the zest into the sugar with your fingertips first so the oils release.

3. In another bowl whisk 2 large eggs, 1/2 cup (120ml) milk, 1/2 cup (120g) sour cream or plain yogurt, 1/4 cup (60ml) melted unsalted butter cooled, 1 teaspoon vanilla extract and 2 tablespoons fresh lemon juice until smooth.

4. Pour the wet into the dry and gently fold with a spatula until just combined. Dont overmix, some small lumps are fine. Overmixing = tough donuts.

5. Spoon the batter into a piping bag or a zip top bag with the corner snipped, or use a spoon, filling each donut well about 3/4 full so they have room to rise.

6. Bake about 8 to 11 minutes until the donuts are set, spring back when lightly pressed and edges are just turning golden. Oven temps vary so start checking at 8 minutes.

7. Let the donuts cool in the pan for 2 to 3 minutes then turn them out onto a wire rack to cool completely before glazing. If you try glaze while too hot it will drip off and be too thin.

8. Make the glaze: sift 1 to 1 1/2 cups (120 to 180g) powdered sugar into a bowl, add 1 to 2 tablespoons fresh lemon juice and a pinch of salt and whisk until smooth. Add more powdered sugar to thicken or more lemon juice to thin until you get a pourable but not watery glaze.

9. Dip the cooled donut tops into the glaze, let excess drip off and return to the rack to set. For thicker coverage dip twice after the first layer sets. Sprinkle extra lemon zest on top if you want it brighter.

10. Tips and storage hacks: measure flour by spooning into the cup and leveling for accuracy, room temp ingredients give lighter texture, if you dont have a donut pan use a muffin pan but reduce bake time and make a hole in the center after baking, you can freeze unglazed donuts then thaw and glaze later, store glazed donuts in an airtight container at room temp up to 2 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Donut pan or muffin pan if you dont have a donut pan
3. Two mixing bowls, medium size, one for dry one for wet ingredients
4. Whisk
5. Rubber spatula for folding batter
6. Measuring cups and spoons plus a kitchen scale for accuracy
7. Microplane or zester for the lemon zest
8. Piping bag or zip-top bag with corner snipped, or a spoon for filling wells
9. Fine mesh sieve or sifter and a small bowl for the glaze
10. Wire cooling rack for cooling and glazing

FAQ

Q: Can I make these donuts gluten free? A: Yes. Use a 1 to 1 gluten free flour blend that already has xanthan gum. If it does not, add about 1/4 teaspoon xanthan gum. Keep the same liquid amounts, but be gentle when mixing so they dont get crumbly.

Q: What if I dont have a donut pan? A: No problem. Bake them in a standard muffin tin, fill each cup about three quarters full, and bake a few minutes longer, about 15 to 18 minutes, until a toothpick comes out clean. You can also pipe batter onto a silicone mat for freeform rings.

Q: How do I stop the donuts from being dense? A: Fresh baking powder, room temperature eggs and milk, and not overmixing are key. Measure flour by spooning into the cup then leveling it, dont pack it down. Fold until just combined, a few lumps are okay.

Q: Can I use oil instead of butter in the batter? A: Yes. Use a neutral oil like canola or vegetable and use the same volume as the butter. The texture will be slightly more tender but you will lose some of the butter flavor, so add a little extra lemon zest if you want more punch.

Q: How do I get a smooth lemon glaze and control thickness? A: Sift powdered sugar first, then add lemon juice a teaspoon at a time until you reach desired consistency. For a thick glaze use about 1 cup powdered sugar and 1 tablespoon lemon juice, for a thinner shiny glaze use 1 1/2 cups and 2 tablespoons. Warm donuts slightly before dipping so glaze sets evenly.

Q: Can I make these ahead or freeze them? A: Yes. Store glazed donuts at room temp in an airtight container for a day or two. For longer storage freeze unglazed donuts in a single layer on a tray, then transfer to a freezer bag up to two months. Thaw, warm briefly, then glaze right before serving.

Baked Lemon Donuts With Lemon Glaze Recipe Substitutions and Variations

All purpose flour -> cup-for-cup gluten free flour blend (one that already has xanthan gum). Use same amount, batter may be a bit crumblier so don’t overbake.
Granulated sugar -> packed light brown sugar (1:1). Adds moisture and a light caramel note, but donuts may brown faster so keep an eye on them.
Sour cream or plain yogurt -> buttermilk (use 1/2 cup) or make “soured” milk with 1/2 cup milk + 1 tbsp lemon juice, let sit 5 minutes. Same tang and tenderness.
Melted unsalted butter -> neutral oil like canola or vegetable (use equal amount, 1/4 cup). Keeps donuts softer and fresher longer; coconut oil works too but gives coconut flavor.

Pro Tips

1) Measure flour the right way, dont pack it into the cup. Spoon it into the cup then level, or better yet use a scale. Too much flour makes dry dense donuts, so if the batter looks chalky add a tablespoon or two of milk to loosen.

2) Get max lemon flavor by rubbing the zest into the sugar with your fingertips so the oils bloom. Only grate the bright yellow part, avoid the white pith or it will taste bitter, and if you zest ahead mix it into the sugar and keep it airtight so the oils dont evaporate.

3) Keep everything at room temp and fold gently, dont overmix. The batter should still have a few little lumps, overworking it makes them chewy. If you see big air pockets or bubbles after filling, tap the pan on the counter a couple times to settle the batter.

4) Use a piping bag or zip-top bag for neat, consistent fill and fill wells about three quarters full so they can rise without overflowing. Rotate the pan once in the oven if your oven has hot spots, and start checking for doneness a minute or two early so you dont overbake.

5) Cool completely before glazing, otherwise the glaze will run right off. If you want a thicker shiny coat, let the first layer set and dip a second time. For make-ahead: freeze unglazed donuts on a tray then bag, thaw and glaze when you need them, or store glazed donuts in an airtight container at room temp for up to 48 hours.