Lemon Baked Donuts

12 min
22 min
16-24 donuts

It has been so rainy and dreary this last week and while I love a good thunderstorm and a cozy rainy day, several in a row are getting old. So I decided to make a light, fresh and sunshiny treat. What is more sunshiny than lemon? And what is more light and fresh than a baked donut?

I love a good donut. My husband got me Hurts Donuts for Mother’s Day. I may have strongly hinted he get some through multiple texts. Sometimes a girl really needs donuts. So we had yummy over the top donuts on Mother’s Day and I’ve had them on my mind ever since. Enter lemon donuts. 

These are incredibly easy and have the most amazing lemon flavor. I am obsessed right now. I used a donut pan, but if you do not have one then you can use a cupcake tin as well and just add a minute or two to the baking time. The glaze is the best part. Powdered sugar and lemon juice, that’s it. And they are baked, so in my mind, that means I can eat 6 and not feel bad. That calorie math adds up, right? Of course it does.

This is a great baked donut base dough (that is a tough one to say, whew) that you can add any flavor your little heart desires. Blueberry? Chocolate or Strawberry? Oh my. (Sorry, had to). 

These  little lemony bites of goodness are a perfect summer treat when you want something different than chocolate. And easy, which is always what I’m striving for. I need to just make my site called “stuff to make while a baby is napping.”

What are your favorite summer flavors? Leave a comment and let me know. Are you a fan of lemon desserts?


Lemon Baked Donuts

Prep time: 10 min  |  Cook time: 12 min  |  Total: 22 min

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1 large egg
3/4 cup sugar
6 ounces Greek yogurt (sour cream will work too)
1/4 cup canola or vegetable oil
Lemon zest from 2 lemons
1 tablespoon lemon extract (don’t use lemon juice or lemon oil as a substitute)
a few drops of yellow food coloring (optional)
1 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup powdered sugar
3 Tablespoons or more for consistency


1. Preheat oven to 350 degrees. Prepare a mini or regular size donut pan with non stick spray. If you do not have a donut pan, you can also use a mini or regular size cupcake pan. Just add a minute or two to the baking time.
2. In a large bowl, add the the egg, sugar, Greek yogurt (or sour cream), oil, lemon zest, lemon extract and food coloring (optional). Whisk together until combined. Note- do not use lemon juice or oil. Lemon juice is too acidic and will change the dough and lemon oil is way too potent.
3. Add the flour, baking powder, baking soda, salt, and stir gently with a spatula until just combined. Careful not to overmix.
4. Using a spoon or piping bag, fill each donut 3/4 full. Bake mini donuts for 10 minutes and regular size donuts for 11-12 minutes. They should be springy to the touch.
5. Once done, place on cooling sheet to cool while making the glaze.



Tag @LOLOHomeKitchen on Instagram and hashtag it #lolohk


5 Responses

  1. Thanks for this easy delicious recipe. I changed the glaze to white chocolate and sprinkles which was delicious. ?

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