Baked Lemon Donuts

5 from 1 vote

Get ready to brighten up your breakfast or snack time with a treat that’s bursting with zesty flavor: Baked Lemon Donuts! These donuts are baked, not fried, making them lighter and easier to whip up any day of the week.

Prep Time15

Cook Time12

Total Time27

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked, Easy

Servings: donuts

Calories: 150kcal

Equipment

Donut Pan
Mixing Bowl
Whisk

Ingredients

Dry Ingredients

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1/2 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1 teaspoon zest of lemon from 1 lemon
2 tablespoons fresh lemon juice

Instructions

Preheat your oven to 350°F (175°C) and generously grease a donut pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Add lemon zest and fresh lemon juice, whisking until well incorporated.
Slowly pour the wet ingredients into the dry mixture, gently folding until just combined. Be careful not to overmix—this keeps your donuts tender!
Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
Bake for 10-12 minutes, or until the donuts spring back lightly when pressed.
Remove from the oven and allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
Once completely cool, glaze or sprinkle with powdered sugar to your liking! For an extra tangy finish, mix powdered sugar with a little lemon juice for a quick glaze.

Notes

Store donuts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days—bring to room temperature before eating. For longer storage, freeze unfrosted donuts in a zip-top bag for up to 2 months.

Nutrition