Lemon Donuts Recipe

Introduction

These lemon donuts are a bright and tangy treat, perfect for breakfast or an afternoon snack. Moist and tender with a zesty lemon glaze, they’re easy to make at home using simple ingredients. Enjoy a fresh twist on a classic favorite!

Ingredients

• 1 large egg
• 3/4 cup granulated sugar
• 6 ounces Greek yogurt (0% fat recommended, sour cream can be substituted)
• 1/4 cup canola or vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon extract (adjust to taste; avoid lemon oil or lemon juice)
• A few drops of yellow food coloring (optional, for desired shade)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (or to taste)
• 1 cup confectioners’ sugar
• 3 tablespoons lemon juice (adjust as needed for glaze consistency)

Instructions

1. Step 1: Preheat the oven to 350°F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray or grease them well. Set aside.
2. Step 2: In a large bowl, whisk together the egg, granulated sugar, Greek yogurt, oil, lemon zest, lemon extract, and optional yellow food coloring until combined.
3. Step 3: Add the flour, baking powder, baking soda, and salt to the wet ingredients. Fold gently with a spatula or spoon until just combined; do not overmix.
4. Step 4: Fill each cavity of the prepared pans about 3/4 full with batter. Use a spoon to dollop into the donut pan, or transfer batter to a large zip-top bag, cut a corner, and pipe if preferred. For donut holes, use a 2-tablespoon cookie scoop with about one heaping tablespoon of batter each.
5. Step 5: Bake for 13 to 16 minutes, until the donuts and donut holes are set, cooked through, and springy to the touch. Baking times may vary; donuts usually take around 15 minutes, donut holes about 14 minutes.
6. Step 6: Let the donuts and holes cool in the pans while you prepare the glaze.
7. Step 7: To make the lemon glaze, combine the confectioners’ sugar and lemon juice in a small bowl. Whisk slowly, adjusting sugar or juice as needed, until smooth and pourable.
8. Step 8: Dip the top of each cooled donut and donut hole into the glaze. Allow the glaze to set briefly before serving.

Tips & Variations

• Use sour cream instead of Greek yogurt for a richer flavor and tender crumb.
• Adjust the amount of lemon extract to suit your taste preference, but avoid using lemon oil or juice in the batter itself to maintain texture.
• If you don’t have a donut pan, mini muffin pans work perfectly for donut holes.
• Add a pinch of poppy seeds to the batter for extra texture and a classic lemon-poppy flavor.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days. Reheat briefly in the microwave for about 10 seconds to soften before enjoying. The glaze may soften over time but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lemon juice instead of lemon extract in the batter?

Lemon juice is not recommended in the batter because it can affect the texture. Lemon extract provides concentrated flavor without altering the structure. Use lemon juice only in the glaze.

How do I make the glaze thicker or thinner?

Adjust the glaze by adding more confectioners’ sugar to thicken it or more lemon juice to thin it out. Stir slowly to reach your desired consistency.

Lemon Donuts Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These light and fluffy Lemon Donuts are a delightful treat featuring a zesty lemon flavor combined with a smooth lemon glaze. Made with Greek yogurt for moisture and a subtle tang, these baked donuts are a healthier alternative to traditional fried ones. Perfect for breakfast, brunch, or an afternoon snack, they’re easy to prepare and bake in just one pan.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes
• Yield: 6 donuts and approximately 12 donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Donuts

• 1 large egg
• 3/4 cup granulated sugar
• 6 ounces Greek yogurt (0% fat Fage recommended; sour cream can be substituted)
• 1/4 cup canola or vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon lemon extract (not lemon oil or juice)
• A few drops of yellow food coloring (optional, for desired shade)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (or to taste)

Lemon Glaze

• 1 cup confectioners’ sugar
• 3 tablespoons lemon juice (or as needed for consistency)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Prepare one 6-count non-stick donut pan and one mini muffin pan by spraying them with cooking spray or greasing them thoroughly.
2. Prepare the batter: In a large bowl, whisk together the egg, granulated sugar, Greek yogurt, vegetable oil, lemon zest, lemon extract, and optional yellow food coloring until fully combined and smooth.
3. Combine dry ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Fold gently with a spatula or stir carefully with a spoon until just combined. Avoid overmixing to keep the donuts tender.
4. Fill the pans: Spoon the batter into the prepared donut pan cavities, filling each about 3/4 full. For donut holes in the mini muffin pan, use a 2-tablespoon cookie scoop or about 1 heaping tablespoon per hole. Alternatively, pipe the batter into the pans using a zip-top bag with a snipped corner for ease and neatness.
5. Bake: Place the pans in the preheated oven and bake for 13 to 16 minutes. The larger donuts typically take about 15 minutes and the donut holes around 14 minutes. The donuts are done when they spring back lightly to the touch and are cooked through.
6. Cool in pans: Let the donuts and holes cool in their pans while you prepare the glaze, allowing them to firm up slightly.
7. Prepare the lemon glaze: In a small bowl, whisk together the confectioners’ sugar and lemon juice, slowly adding juice until you achieve a smooth, pourable consistency. Adjust quantity as needed for thickness and flavor balance.
8. Glaze the donuts: Dip the top of each cooled donut and donut hole into the glaze, then allow them to set briefly on a rack or plate for the glaze to firm up before serving.

Notes

• Using Greek yogurt adds moisture and a pleasant tang, but sour cream can be used as a substitute.
• Do not use lemon juice or lemon oil in place of lemon extract; lemon extract provides concentrated lemon flavor without altering the batter’s consistency.
• Food coloring is optional and purely for aesthetics to enhance the lemony appearance.
• Donut pans vary; adjust baking times accordingly and check doneness by touch and springiness.
• Ensure not to overmix the batter to retain the light texture of the donuts.
• The glaze consistency can be adjusted by adding more or less lemon juice to suit taste and coating preference.

Keywords: lemon donuts, baked donuts, lemon glaze, Greek yogurt donuts, healthy donuts, easy lemon dessert