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Baked Strawberry Lemon Donuts

Baked Strawberry Lemon Donuts are the ultimate sweet treat for lemon lovers!  These easy-to-make donuts get baked in the oven, then topped with a bright lemon glaze, resulting in donuts that are soft, moist, and bursting with lemon flavor! 

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 9 donuts
Course: Breakfast
Cuisine: American

Ingredients

Donut batter
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 tbsp. melted butter unsalted
  • 1/3 cup granulated sugar
  • 1/4 cup milk any
  • 1/4 cup yogurt
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1 tbsp. lemon zest
  • 1 tbsp. lemon juice
  • 1/4 cup finely diced strawberries
  • baking spray or nonstick cooking spray
Icing/Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice
  • 1/2 tbsp milk

Instructions

    Cup of Yum
  1. Preheat oven to 350° Add the first 4 ingredients (flour, baking powder, baking soda, salt) to a medium mixing bowl. Stir to combine.
  2. In another bowl, add the melted butter, granulated sugar, milk, yogurt, vanilla, egg, lemon zest, and lemon juice. Stir to combine, then add to the bowl of dry ingredients.
  3. Mix the dry and wet ingredients together, then fold in the strawberries. To ensure nice & soft donuts, don't overmix.
  4. Spray the donut pan with baking spray or nonstick cooking spray. Either with a piping bag, a plastic zipper bag with a corner snipped off, or a spoon, fill the cavities of the donut pan 3/4 full.
  5. Bake donuts for 9-10 minutes. The edges of the donuts should be a nice dark golden color. Let donuts rest for a couple minutes, then put them on a wire rack. I like to use a silicone spatula to go around the edges of the donut to ensure they release properly. While the donuts are baking, prepare the icing/glaze by mixing the icing/glaze ingredients in a small bowl. *For an extra tangy, lemony icing, omit milk replace with extra lemon juice*
  6. Take each donut and dip the top into the icing/glaze, then return it to the wire rack to drip (have newspaper, parchment paper, or paper towels underneath). After all donuts have been dipped, I like to dip them again, but that is optional. Best when served immediately. Enjoy!

Notes

  • I use oat milk in this recipe and it works great!
  • The proper way to measure flour is by spooning it into a measuring cup, then using a knife to level it off.  
  • You can use yogurt or sour cream.  I like to use vanilla yogurt.
  • This recipe was inspired by Sally's Baking Recipes.
  • I use oat milk in this recipe and it works great!
  • The proper way to measure flour is by spooning it into a measuring cup, then using a knife to level it off.  
  • You can use yogurt or sour cream.  I like to use vanilla yogurt.
  • This recipe was inspired by Sally's Baking Recipes.