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Baked Lemon Donuts with Lemon Glaze
4.6 from 285 votes

Baked Lemon Donuts with Lemon Glaze

Baked Lemon Donuts have a soft texture from Greek yogurt and oil, combined with lemon zest and lemon extract for bright citrus flavor. The light donut batter bakes into tender, springy rings and holes. A sweet and tangy lemon glaze made from confectioners’ sugar and lemon juice finishes the donuts with a glossy, flavorful coating, enhancing their fresh lemon character.

Prep Time
5 mins
Cook Time
16 mins
Additional Time
4 mins
Total Time
25 mins
Servings: 6
Calories: 380 kcal
Course: Breakfast, Bread
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine.
  3. Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. 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.
  5. 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.
  6. Allow donuts and donut holes to cool in the pans while you make the glaze.
Lemon Glaze:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 380

% 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.