Baked Lemon Donuts with Lemon Glaze
User Reviews
4.6
285 reviews
Excellent
Baked Lemon Donuts with Lemon Glaze
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These taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that's PERFECT! Lemon lovers will adore them!!
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Ingredients
Donuts
- 1 large egg
- ¾ cup granulated sugar
- 6 ounces Greek yogurt I used 0% fat Fage, sour cream may be substituted
- ¼ cup canola or vegetable oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon extract or to taste (not teaspoon; and not lemon oil and not lemon juice; see step 2 below for notes)
- A few drops of yellow food coloring optional and as needed for desired shade
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
Glaze
- 1 cup confectioners’ sugar
- 3 tablespoons lemon juice or as necessary for consistency
Instructions
For the Donuts:
- Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside.
- To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
- Bake for about 13 to 16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for 15 minutes and donut holes for 14 minutes in my oven but all pans, climates, ovens, how full the pans are filled, etc. vary so bake until done.
- Allow donuts and donut holes to cool in the pans while you make the glaze.
Lemon Glaze:
- To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
- Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying.
Notes
- Pan note: Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
- Lemon extract substitutes: Do NOT use lemon oil and lemon extract interchangeably because they’re not the same; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not flavorful enough and the acidity will alter the overall results.
- Storage: Donuts and donut holes are best warm and fresh but will keep airtight at room temp for up to 4 days.
- Adapted from The Best Lemon Loaf (Better-Than-Starbucks Copycat) and Banana Bread Donuts.
Nutrition Information
Show Details
Serving
1
Calories
380kcal
(19%)
Carbohydrates
65g
(22%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
9g
Cholesterol
32mg
(11%)
Sodium
259mg
(11%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 380kcal | 19% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 32mg | 11% |
| Sodium | 259mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
285 reviews
Excellent
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