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Experience the irresistible combination of zesty lemon and cake-like donuts with these lemon donuts - a tasty citrus-infused treat.
I can't make enough donuts - from strawberry glazed donuts to banana donuts to churro donuts to funfetti donuts.
Yes it is quite easy to just stop by your favorite donut shop and pick some up but where is the fun in that?
Why This Recipe Works
- Simple - You just mix together some ingredients together in a bowl and bake in a pan.
- Quick to Prepare - You can have these donuts prepared in 15 minutes.
- Flavorful - You get that intense lemon flavor from the glaze plus the donut itself.
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Ingredient Notes
- All-purpose flour - The base for these donuts which creates that tender texture.
- Baking powder - Important in giving that rise you see in donuts. Doesn't need to react with acid to create a rise.
- Sour cream - Adds moistness and helps with the texture.
- Lemons - Use both lemon juice and lemon zest to get that zing flavor.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- While I like all-purpose flour as it is the most common, but cake flour works well too and creates even a lighter donut. You can also go with oat flour if you want to be gluten-free.
- I like to use granulated sugar with these donuts, but light or dark brown sugar can be used.
- I use sour cream, but you can use whole milk too. You can also use Greek yogurt.
- For an egg-free option, you can use applesauce, mashed bananas, or a commercial egg replacer to maintain the structure of the donuts.
- You can replace the butter with a neutral oil.
- While it is called lemon donuts for a reason, you can experiment with other citrus fruits like lime or orange for a different twist on the flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a large bowl, mix together the dry ingredients, then gently incorporate the remaining ingredients until well combined.
Carefully fill the donut pan with the batter and place it in a preheated oven at 400°F. Bake for approximately 8 to 9 minutes until golden and cooked through.
In a bowl, vigorously whisk the glaze ingredients together until smooth. Dip the baked donuts into the glaze. Place on a wire rack to let it harden.
FAQs
While the standard spelling is "doughnuts," Dunkin' Donuts popularized the shorter spelling "donuts" in the 1950s. Personally, I prefer the simpler "donut" as well.
While not classified as "healthy," baked donuts are a healthier alternative to their fried counterparts. As with any treat, enjoy them in moderation. You can indulge in these delightful donuts without regret!
Similar to other cake batters, you can determine if the donuts are fully baked by inserting a toothpick into the center. They are ready when the toothpick comes out clean, indicating a perfectly cooked donut.
Absolutely! The glaze is optional, and you can enjoy the lemon donuts without it. However, the glaze adds an extra layer of sweetness and tanginess.
Leftover lemon donuts will store well in at room temperature for 1-2 days in an air-tight container.
Equipment
The equipment you use is important to how the donut recipe turns out. What is needed is the following:
- Donut pan - Since you are baking these donuts, you need a good pan.
- Large bowl - Used to whisk together the ingredients.
- Rubber spatula - Something is needed to mix together the ingredients. Can also use a spoon.
Pro Tips/Recipe Notes
- Use fresh lemon juice. Bottled lemon juice isn't the same. Plus you need that zest for the extra kick!
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Let the donuts cool completely before you dip them in the glaze.
Other Donut Recipes
If you’ve tried these lemon donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Lemon Donuts
Ingredients
Donut
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup sour cream
- 1 egg, beaten
- 2 tablespoon unsalted butter, melted
- 2 tablespoon fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Lemon Glaze
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add sour cream, egg, butter, lemon juice, lemon zest and vanilla extract, stirring until just combined.
- Spray donut pan with non-stick spray. Spoon the batter evenly in the donut pan.
- Bake for 9-10 minutes or until stick comes clean. These are a sponge-like consistency so don't expect it to be really browned on top. Remove from oven and allow to cool a backing rack.
- While donuts are cooling, whisk together the powdered sugar, lemon juice and vanilla extract.
- Dip the cooled donuts in the glaze and allow to set for 30 minutes before serving.
Notes
- Use fresh lemon juice. Bottled lemon juice isn't the same. Plus you need that zest for the extra kick!
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Let the donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
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