Indulge in the bright, tangy delight of homemade lemon donuts! These irresistibly soft cake donuts are bursting with fresh lemon flavor, crowned with a vibrant lemon icing that will awaken your taste buds. Forget the hassle of deep-frying; this easy baked donut recipe delivers a refreshing sweet treat that’s perfect for any time of day. What could be better than a warm, zesty donut made from scratch?
For all lemon lovers, these homemade baked lemon donuts are the ultimate way to satisfy your sweet cravings. They are wonderfully soft, incredibly delicious, and remarkably simple to prepare. Because these are baked donuts, you won’t need to deal with a pot of hot oil, making cleanup a breeze. Their bright citrus notes pair perfectly with a fresh cup of coffee or tea, making them an ideal choice for breakfast, brunch, or a delightful afternoon snack. Elevate your baking game with this simple yet sophisticated lemon donut recipe that promises a burst of sunshine in every bite.
If you’re eager to explore more lemon-infused delights, consider trying our Lemon Blackberry Cookies, a wonderfully zesty and fruity combination, or our Lemon Poppy Seed Cake, which offers a delightful texture and aromatic experience. For a truly indulgent treat, don’t miss our Lemon Bar Cupcakes, a creative twist on a classic dessert. Each recipe brings its unique charm to the vibrant world of lemon desserts.
Why You’ll Fall in Love with This Baked Lemon Donut Recipe
There are countless reasons why this particular lemon donut recipe stands out from the rest. From the unparalleled freshness to the incredible flavor, these baked treats are designed to impress and delight. Here’s a closer look at what makes this recipe a must-try for any home baker:
The Unmatched Joy of Fresh, Homemade Donuts
There’s simply no substitute for the taste and aroma of freshly baked goods, and these homemade lemon donuts are no exception. Unlike store-bought varieties that can often be dry or lack genuine flavor, these donuts offer an unparalleled freshness that shines through in every bite. Baking at home allows you to control the quality of ingredients and enjoy your treats at their peak, warm from the oven. The experience of creating something so delicious from scratch is incredibly rewarding, making these donuts a labor of love that tastes truly superior.
Achieving a Perfectly Fluffy Texture Every Time
One of the hallmarks of an exceptional donut is its texture, and this recipe delivers astonishingly fluffy lemon donuts. The careful balance of dry and wet ingredients, combined with the inclusion of sour cream, ensures a tender, cake-like crumb that practically melts in your mouth. This isn’t just about softness; it’s about a delicate structure that provides a satisfying bite without being dense or heavy. The airy consistency perfectly complements the simple lemon glaze, creating a harmonious blend of textures that makes these donuts utterly irresistible.
Bursting with Authentic, Natural Lemon Flavor
The true magic of these lemon donuts lies in their vibrant, genuine lemon flavor. We achieve this by utilizing the best possible sources: fresh lemon zest and freshly squeezed lemon juice. Unlike artificial lemon extracts that can taste synthetic or overly sweet, natural lemon provides a bright, tangy, and aromatic profile that permeates both the donut dough and the luscious glaze. The zest contributes intense citrus oils, while the juice adds a sharp, refreshing tartness, ensuring an authentic lemon experience that dances on your palate. This dedication to natural ingredients guarantees a superior flavor that you’ll crave again and again.
An Effortlessly Easy Baking Experience
One of the best aspects of this recipe is its surprising simplicity. These homemade doughnuts are incredibly straightforward to make, requiring only a few basic steps and no specialized equipment beyond a donut pan. Since they are baked rather than fried, you can say goodbye to the mess and extra calories associated with deep-frying. This makes the recipe approachable even for beginner bakers or for those busy mornings when you want a delightful treat without a fuss. The clear instructions ensure a smooth process, leading to perfect lemon donuts with minimal effort.
Essential Ingredients for Your Zesty Lemon Donuts
Crafting the perfect batch of lemon donuts begins with selecting the right ingredients and understanding their roles. Below are some crucial notes on key components, designed to help you achieve the best possible results. For a complete list of quantities, refer to the detailed recipe card at the end of this guide.
- All-Purpose Flour: Precision is key here. Always sift your flour to prevent any lumps, ensuring a smooth batter. When measuring, spoon the flour into your measuring cup and level it off with a straight edge rather than compacting it directly from the bag. Compacted flour can lead to an excess of dry ingredients, resulting in dense and dry donuts.
- Granulated Sugar: Standard white granulated sugar provides the perfect level of sweetness and also contributes to the donuts’ tender crumb.
- Large Eggs: For optimal mixing and a smooth batter, it’s essential that your eggs are at room temperature. Cold eggs can cause the butter to seize up, affecting the emulsification of your batter. Plan ahead and take them out of the refrigerator at least two hours before you begin baking.
- Milk: Similar to eggs, room temperature milk integrates more evenly into the batter. This helps create a homogenous mixture, contributing to the donuts’ light and consistent texture.
- Sour Cream: A secret ingredient for ultimate moisture and tenderness, sour cream adds a slight tang that complements the lemon beautifully. Ensure it’s also at room temperature for the best results, as it will blend more smoothly with the other wet ingredients.
- Unsalted Butter: Using unsalted butter gives you full control over the salt content in your recipe. Melt it gently and allow it to cool slightly before incorporating it into your wet ingredients. Adding hot butter could scramble the eggs or negatively impact the batter’s consistency.
- Fresh Lemons: The star of the show! Use fresh, ripe lemons for both the zest and the juice. The zest contains essential oils that provide a concentrated, aromatic lemon flavor, while the juice adds that essential tangy brightness. Always zest your lemons before juicing them to make the process easier.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is crucial for a silky-smooth lemon icing. Sifting it before mixing is paramount to prevent any gritty texture or lumps in your glaze, ensuring a perfectly smooth finish that drips beautifully over your donuts.
Step-by-Step Guide to Baking Perfect Lemon Donuts
Follow these detailed instructions to create delicious, moist lemon donuts with a radiant lemon glaze. Precision in each step ensures a delightful outcome.
Preparing Your Baking Station
STEP 1: Preheat and Prepare. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking from the moment your donuts enter. Next, thoroughly spray two standard donut pans with a high-quality baking nonstick spray. Make sure to get into all the crevices to prevent sticking. Set these prepared pans aside.
Crafting the Dough: Dry and Wet Ingredients
STEP 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisking ensures these dry ingredients are well combined and evenly distributed, which is crucial for proper leavening.
STEP 3: Mix Wet Ingredients. In a separate medium bowl, combine the room temperature eggs, milk, sour cream, cooled melted unsalted butter, pure vanilla extract, fresh lemon zest, and fresh lemon juice. Whisk these wet ingredients together until they are smooth and fully incorporated. Then, gently add the wet ingredient mixture to the bowl with the dry ingredients. Mix them until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to tough donuts. A few small lumps are perfectly fine.
Filling and Baking to Golden Perfection
STEP 4: Pipe the Batter. Transfer the donut batter into a large pastry bag, or a sturdy Ziploc bag with a corner snipped off. Carefully pipe the batter into each cavity of the prepared donut pans. It’s crucial to fill each cavity only halfway to three-quarters full to prevent overfilling, which can lead to misshapen donuts. If desired, you can gently tap the pans on the counter to release any air bubbles and help the batter settle evenly.
STEP 5: Bake the Donuts. Place the donut pans into the preheated oven and bake for 9-11 minutes. The donuts are ready when they are lightly golden brown around the edges and a toothpick inserted into the center of a donut comes out clean. This indicates they are fully cooked through. If your oven has sufficient space, you can bake both donut pans at the same time for efficiency.
Cooling and Glazing Your Zesty Treats
STEP 6: Cool Properly. Once baked, remove the donut pans from the oven. Let the donuts cool in the hot pans for approximately 10 minutes. This allows them to set and firm up before handling. After 10 minutes, carefully transfer them from the pans to a wire cooling rack to cool completely. It is crucial that the donuts are entirely cool before applying the icing; otherwise, the icing will melt and not set properly.
STEP 7: Prepare the Lemon Icing. While the donuts are cooling, prepare your vibrant lemon icing. In a small bowl, combine the sifted powdered sugar, fresh lemon zest, fresh lemon juice, and 2-3 tablespoons of milk. Start with 2 tablespoons of milk and add more incrementally until you reach the desired consistency. Whisk the mixture until it is completely smooth and free of lumps. The icing should be thin enough to easily drip off the donuts but thick enough to provide a lovely, opaque coating.
STEP 8: Dip and Serve. Once the donuts are completely cooled, it’s time to glaze them! Dip the top side of each donut into the lemon icing, allowing any excess to drip off back into the bowl. For an extra touch of zest and visual appeal, sprinkle a little fresh lemon zest over the glazed donuts immediately after dipping. Place the glazed donuts back on the wire rack over a sheet of parchment paper or a baking sheet to catch any drips. Let the icing set for about 15-20 minutes before serving. This allows the glaze to firm up, preventing mess and enhancing the overall experience.
Pro Tips for Lemon Donut Perfection
Achieving bakery-quality lemon donuts at home is easier than you think with these expert tips:
- Flour Measurement is Crucial: As mentioned, proper flour measurement is vital. Avoid scooping flour directly from the bag with your measuring cup, as this compacts it, leading to too much flour and dry, dense donuts. Instead, lightly spoon the flour into the measuring cup and level it off with the back of a knife. For ultimate accuracy, using a kitchen scale to measure by weight is always recommended.
- Donut Pan Preparation: Don’t underestimate the importance of a well-greased donut pan. While cooking spray is often used, opting for a baking nonstick spray (which often contains flour) provides an extra layer of protection against sticking. This ensures your beautiful donuts release effortlessly without tearing.
- Smooth Batter for Perfect Shapes: When piping the donut batter into the pans, you might find the surface a little uneven. For perfectly smooth and symmetrical donuts, gently use a clean finger or the back of a small spoon to smooth out the batter in the cavities before baking.
- Catch the Glaze Drips: To keep your workspace tidy, place a baking sheet lined with parchment paper or wax paper directly under your wire cooling rack before you start glazing the donuts. This will catch any excess glaze that drips off, making cleanup a breeze.
- Don’t Overmix the Batter: A common baking mistake is overmixing. Once you combine the wet and dry ingredients, mix only until just incorporated. A few lumps are perfectly acceptable. Overmixing develops the gluten, resulting in tougher, less tender donuts.
- Room Temperature Ingredients Matter: Ensure all your dairy and eggs are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter that bakes evenly and results in a superior texture.
Frequently Asked Questions (FAQ) About Lemon Donuts
While a donut pan is ideal for the classic shape, you can absolutely get creative! These lemon donuts can easily be made into muffins. Simply use a standard muffin pan lined with paper liners and bake for the same amount of time. Once cooled, you can dip the muffin tops into the lemon glaze for a delicious lemon muffin experience.
Yes, you can certainly prepare these donuts ahead of time! Bake the donuts as directed and allow them to cool completely. For best results, freeze them *before* glazing. Wrap the cooled, unglazed donuts tightly in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 30 days. When ready to enjoy, thaw them at room temperature for about one hour before preparing and applying the lemon glaze.
I have not specifically tested this recipe with egg substitutes. Eggs play a significant role in the structure and moisture of these cake donuts. While some general egg substitutes might work in other recipes, it’s difficult to guarantee the same texture and rise without proper testing. If you experiment with an egg-free version, please share your results!
For the brightest and most intense flavor, opt for fresh, organic Eureka or Lisbon lemons, if available. Look for lemons that are firm, brightly colored, and feel heavy for their size, as these typically yield more juice and zest. Meyer lemons can also be used for a slightly sweeter, less acidic lemon flavor.
If your lemon glaze is too thick, gradually add small amounts (about ½ teaspoon at a time) of milk or lemon juice until it reaches your desired consistency. If it’s too thin, sift in an additional tablespoon of powdered sugar, mixing well after each addition, until it thickens appropriately. Remember, the goal is a glaze that coats the back of a spoon and drips slowly.
Storing Your Delicious Lemon Donuts
To keep your homemade lemon donuts tasting their best, proper storage is key. While they are undoubtedly most delicious fresh from the oven, you can certainly enjoy them for a few days if stored correctly.
Proper Storage for Freshness
Store these delightful lemon donuts in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Placing them in the fridge helps to extend their freshness and keeps the glaze set, though the texture might become slightly firmer. For optimal taste and softness, allow them to come to room temperature for about 15-20 minutes before serving if they were refrigerated.
It’s worth noting that the glaze, being sugar-based, can sometimes become slightly sticky or melt a little in an airtight container due to humidity. This is normal and doesn’t affect the flavor.
Freezing for Later Enjoyment
These lemon donuts are excellent candidates for freezing, especially if you want to prepare them in advance. Once your baked lemon donuts have cooled completely, you can freeze them *before* decorating with the glaze. This helps preserve their texture. Wrap each cooled donut individually in plastic wrap, then place them in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to one month.
When you’re ready to enjoy them, simply remove the desired number of donuts from the freezer and let them thaw at room temperature for approximately one hour. Once thawed, you can then prepare and apply the fresh lemon glaze as per the recipe instructions. This method allows you to have fresh, glazed donuts whenever a craving strikes!
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Lemon Donuts
Stephanie Rutherford
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20 minutes
10 minutes
15 minutes
45 minutes
16
donuts
Ingredients
Lemon Donuts
-
2
cups
All-purpose flour -
2
tsp
Baking powder -
1/2
tsp
Baking soda -
1
tsp
Salt -
2/3
cup
White granulated sugar -
2
Large eggs, room temperature -
1/2
cup
Milk, room temperature -
1/2
cup
Sour cream, room temperature -
4
TBSP
Unsalted butter, melted and cooled -
1
tsp
Pure vanilla extract -
2
Lemons zested -
2
TBSP
Lemon juice, juice of 1 lemon
Lemon Icing
-
2
cups
Powdered sugar, sifted -
2
Lemon zested -
1
TBSP
Lemon juice -
2-3
TBSP
Milk - Lemon zested, extra for topping
Instructions
Lemon Donuts
- Preheat your oven to 350℉ (175°C). Generously spray two donut pans with baking spray to prevent sticking. Set them aside for later use.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
- In a separate bowl, whisk together the room temperature eggs, milk, sour cream, cooled melted butter, vanilla extract, fresh lemon zest, and lemon juice. Pour these wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix; a few small lumps are fine.
- Transfer the batter into a piping bag (or a large Ziploc bag with a corner snipped). Carefully pipe the batter into the prepared donut pans, filling each cavity only halfway to three-quarters full to avoid overflow during baking.
- Bake for 9-11 minutes, or until the donuts are golden brown and a toothpick inserted into one comes out clean. If your oven allows, you can bake both pans at the same time.
- Let the baked donuts rest in their hot pans for 10 minutes before gently transferring them to a wire cooling rack. Ensure they cool completely before proceeding to the icing stage.
Lemon Icing
- In a small bowl, whisk together the sifted powdered sugar, fresh lemon zest, lemon juice, and 2-3 tablespoons of milk until completely smooth. The icing should be pourable, but thick enough to coat the donuts and remain opaque.
- Dip the top of each cooled donut into the lemon icing, letting any excess drip off. Optionally, sprinkle with extra fresh lemon zest for garnish. Place them on a wire rack (with parchment paper underneath for easy cleanup) and allow the icing to set before serving.
Notes
High Altitude Baking: If baking at high altitude, consider adding an extra 1 tablespoon of flour to the dry ingredients to compensate for lower air pressure.
Room Temperature Dairy: For the best texture and smooth batter, remember to pull out dairy ingredients (eggs, milk, sour cream) at least 2 hours before you plan to bake.
Calories:
136kcal
,
Carbohydrates:
37g
,
Protein:
2g
,
Fat:
5g
,
Saturated Fat:
3g
,
Polyunsaturated Fat:
0.2g
,
Monounsaturated Fat:
1g
,
Trans Fat:
0.1g
,
Cholesterol:
13mg
,
Sodium:
239mg
,
Potassium:
44mg
,
Fiber:
0.4g
,
Sugar:
9g
,
Vitamin A:
148IU
,
Vitamin C:
1mg
,
Calcium:
52mg
,
Iron:
1mg
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