Baked Lemon Donuts with Lemon Glaze

I took one of the most popular recipes on my site, The Best Lemon Loaf {Better-Than-Starbucks Copycat}, and turned it into donuts.

They’re full of robust lemon flavor, soft, fluffy, moist, and baked rather than fried so you can have extra, of course.

Baked Lemon Donuts with Lemon Glaze - They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that's PERFECT! Lemon lovers will adore them!!

They’re ready in 25 minutes so there’s no excuse to not make them. They’re perfect for breakfast, brunch, or snacks.

I only have one full-size donut pan so I made donut holes too in my mini muffin pan. They’re adorable and highly poppable as mini food always is. I haven’t tried the recipe as full size muffins.

MY OTHER RECIPES


Baked Lemon Donuts with Lemon Glaze - They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that's PERFECT! Lemon lovers will adore them!!

Because it took me years to perfect my Starbucks Copycat recipe, I have very specific instructions about the use of lemon extract and lemon juice.

Baked Lemon Donuts with Lemon Glaze - They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that's PERFECT! Lemon lovers will adore them!!

Don’t use lemon juice in the donuts in place of lemon extract because lemon juice isn’t flavorful enough and the acidity will negatively alter the overall results. Lemon extract is very inexpensive, far less than vanilla extract, and you do want to use a full tablespoon for a big pop of lemon flavor. Additionally, lemon extract and lemon oil are not interchangeable.

Make as written and you’re going to love these lemony gems.

Baked Lemon Donuts with Lemon Glaze - They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Easy, no mixer recipe with a tart-yet-sweet lemon glaze that's PERFECT! Lemon lovers will adore them!!

Baked Lemon Donuts with Lemon Glaze

I took one of the most popular recipes on my site, The Best Lemon Loaf {Better-Than-Starbucks Copycat}, and turned it into donuts. They’re full of robust lemon flavor, soft, fluffy, moist, and baked rather than fried so you can extra. They’re ready in 25 minutes and perfect for breakfast, brunch, or snacks. I have very specific instructions about the use of lemon extract and lemon juice so make sure to read the blog post and recipe thoroughly.

Ingredients:

Donuts

  • 1 large egg
  • 3/4 cup granulated sugar
  • 6 ounces Greek yogurt (I used 0% fat Fage, sour cream may be substituted)
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon extract, or to taste (not teaspoon; and not lemon oil and not lemon juice; see step 2 below for notes)
  • a few drops of yellow food coloring, optional and as needed 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

Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice, or as necessary for consistency

Directions:

    1. Donuts – Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside. Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
    2. To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine. Notes – Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not flavorful enough and the acidity will alter the overall results.
    3. Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
    4. Turn batter out into prepared pans, filling each cavity about 3/4 full. I dollop the batter into the donut pan with a spoon but you can transfer to a large ziptop back, seal, cut one of the corners with a scissors, and pipe into the pans if that’s easier. For the donut holes, I use a 2-tablespoon cookie scoop filled with about 1 heaping tablespoon batter.
    5. Bake for about 13 to 16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch. The donuts baked for 15 minutes and donut holes for 14 minutes in my oven but all pans, climates, ovens, how full the pans are filled, etc. vary so bake until done. Allow donuts and donut holes to cool in the pans while you make the glaze.
    6. Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts slightly as necessary for desired consistency and flavor.
    7. Dip the top of each donut and donut hole in glaze and allow to cool momentarily before enjoying. Donuts and donut holes are best warm and fresh but will keep airtight at room temp for up to 4 days.

Adapted from The Best Lemon Loaf (Better-Than-Starbucks Copycat) and Banana Bread Donuts

Only Eats

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18 comments on “Baked Lemon Donuts with Lemon Glaze”

  1. Lemon extract is the best, and it’s so underused. I love that it makes a cameo in this recipe. And who would not love a lemon donut? Talk about the best, sunshiny way to start a day!

  2. I prefer iced or glazed cake donuts to yeast so a Starbucks loaf turned into them sounds pretty amazing! I’ve never had a lemon donut but it’s a nice flavor this time of year.

  3. Such a wonderful idea, Averie!! I will definitely have to try using lemon extract instead of juice in my next lemony concoction. Pinning :)

    • It adds the flavor without all of the acidity of lemon juice which can change the batter, how it behaves in the oven, etc. so it’s really helpful and adds so much flavor!

  4. This recipe is so versatile and delicious. We cannot WAIT to try it and devour them slowly here at HQ.

    xo,
    The Newsette
    http://www.thenewsette.com

  5. We are on a lemony kick! I made your buttermilk lemon cake to take to a party on Monday. I wanted to make your sugar cookies with patriotic sprinkles, but I discovered I was out of sprinkles, so I punted. Not patriotic, but tasty. :)

  6. Oh my. These look SO fantastic!! You know how much I love lemon!

  7. hey girl I love everything lemon! These look yummy!

  8. Baked donuts are highly underrated, IMO! Love that you went with lemon; it’s perfect and light for these dog days of summer!

  9. The weekend is almost here and these sounds so perfect to go with morning coffee on a Sunday. So pretty much I have to make them! 😃

  10. Could I substitute limoncello for the extract? 

    • I don’t know and because I worked extremely hard to perfect the Lemon Poundcake that these donuts were adapted from, and it was one of those recipes where the slightest change seemed to result in a failure, I would make as written and not experiment.

  11. I Can’t wait to try this recipe. I love everything lemon. Thank you for all the wonderful lemon recipes. 

  12. I just made these delightful confections!! So easy yet so delicious . Why buy a fried donut when we can have these healthy donuts? Love the lemon fkavor!! I think I will try with orange also! My batter yielded 12 full size donuts. Thank you

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