Baked Lemon Donuts with Lemon Glaze
User Reviews
4.6
Baked Lemon Donuts with Lemon Glaze
Description
This recipe uses typical baking ingredients enriched with Greek yogurt which adds moisture and a tender crumb to the donuts. Lemon zest and lemon extract provide the main citrus note; the extract is especially emphasized to capture authentic lemon flavor without the acidity of juice in the batter. The batter is poured into a donut pan and a mini muffin pan for holes, then baked until set and springy to the touch.
After baking, the donuts are dipped or drizzled with a glaze made by mixing confectioners’ sugar and lemon juice until smooth, adding a sweet and tangy finish. Optional food coloring can be used to give a bright yellow hue matching the lemon flavor. These donuts are best enjoyed fresh and can be stored at room temperature in an airtight container for a few days.
Using different pans like mini donut or full muffin tins is possible, but baking times should be adjusted accordingly. The recipe recommends careful selection of lemon extract to avoid overpowering flavors and distinguishes it from lemon oil or lemon juice substitutes to maintain intended taste balance.
Ingredients
Donuts
- 1 egg large
- ¾ cup granulated sugar
- 6 ounces Greek yogurt I used 0% fat Fage, sour cream may be substituted
- ¼ cup canola oil 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)
- Food Coloring optional and as needed for desired shade, yellow, a few drops
- 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
- You can use mini donut or full muffin pans as substitute; adjust baking time accordingly.
- Use lemon extract for authentic lemon flavor; avoid substituting lemon oil or lemon juice in the batter.
- Donuts are best when served warm and fresh; can be stored airtight at room temperature up to 4 days.
- Recipe adapted from lemon loaf and banana bread donuts variations for moist texture and lemon punch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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