4.5 from 6 votes
Baked Lemon Donuts
Try a breakfast treat that puts a sweet and tangy spring in your step, like these light and easy Baked Lemon Donuts!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 12 donuts
Calories: 267 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Lemon Donuts
- ½ cup unsalted butter melted
- ⅓ cup brown sugar
- 1 large egg
- 1 ½ cups vanilla yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Lemon Icing
- 1 ¼ cups powdered sugar
- 1 lemon zested and juiced
- 2 tablespoons unsalted butter melted
- Yellow food coloring (optional)
- Sprinkles (optional)
Instructions
Donuts
- Preheat your oven to 400 degrees F. Grease two donut pans with butter and flour and set aside. (If you only have one pan you can work in batches, just be sure to grease the pan before baking the second batch.)
- In a medium mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- Ina large mixing bowl, whisk together the melted butter, brown sugar, egg, and vanilla yogurt. Add the dry ingredients to the bowl. Stir until just combined with a wooden spoon. (The batter will be very stiff.) Fold in the lemon zest.
- Transfer the donut batter to a disposable piping bag and pipe into the prepared donut pans. (see note)
- Bake for 8- 10 minutes until donuts are golden brown. Allow donuts to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Cup of Yum
Icing
- In a medium mixing bowl whisk together the powdered sugar and lemon zest. Then whisk in the melted butter and lemon juice until the icing is smooth and creamy. (If you want a thicker icing, add more powdered sugar.) If you're using yellow food coloring, start with a drop and whisk. Add more until your desired color is reached.
- Dip the tops of the cooled donuts in the icing and then return them to the wire rack placed over a baking sheet. This will catch any icing that drips down the sides. If you're using sprinkles add them on top of the donuts immediately. Then let the donuts rest until the icing is set.
Notes
- The donut batter in this recipe is very thick. If you do not have a disposable piping bag, use a ziplock bag with the corner cut off to pipe the batter as it would be very difficult to spoon the batter into the donut pan.
- These donuts are freshest the day they are made. The leftovers can be refrigerated in an airtight container for 1-2 days. They can be brought to room temperature before eating.
- The donut batter in this recipe is very thick. If you do not have a disposable piping bag, use a ziplock bag with the corner cut off to pipe the batter as it would be very difficult to spoon the batter into the donut pan.
- These donuts are freshest the day they are made. The leftovers can be refrigerated in an airtight container for 1-2 days. They can be brought to room temperature before eating.
Nutrition Information
Serving
1donut
Calories
267kcal
(13%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
218mg
(9%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
333IU
(7%)
Vitamin C
6mg
(7%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 267
% Daily Value*
| Serving | 1donut | |
| Calories | 267kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 218mg | 9% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.