Lemon Sugar Baked Donuts Recipe

Introduction

These Lemon Sugar Baked Donuts are a bright and tender treat perfect for breakfast or an afternoon snack. Lightly baked and coated in zesty lemon sugar, they deliver a refreshing twist on a classic favorite.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup whole milk (or milk substitute)
• ⅓ cup melted butter (or oil for dairy-free)
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• ½ cup granulated sugar (for coating)
• 1 teaspoon lemon zest (for coating)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a donut pan.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the eggs, milk, melted butter, lemon zest, and lemon juice until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
5. Step 5: Fill each donut pan cavity about two-thirds full using a piping bag or spoon.
6. Step 6: Bake for 10–12 minutes or until lightly golden and a toothpick inserted comes out clean.
7. Step 7: While baking, mix the ½ cup sugar with 1 teaspoon lemon zest for the coating.
8. Step 8: Cool donuts in the pan for 5 minutes, then transfer to a wire rack.
9. Step 9: Once cool enough to handle, roll each donut in the lemon sugar coating until well covered.

Tips & Variations

• For a dairy-free option, replace the milk with almond or oat milk and use oil instead of butter.
• Use a piping bag for neat filling, or spoon carefully to avoid overfilling the donut cavities.
• Add a sprinkle of powdered sugar on top for extra sweetness and decoration.
• Try adding poppy seeds to the batter for a subtle crunch and flavor contrast.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in a microwave or oven before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of a donut pan?

Yes, you can bake this batter in a muffin pan, though the shape will be different. Adjust baking time to around 12–15 minutes and check doneness with a toothpick.

How can I make these donuts vegan?

Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and oil in place of butter and dairy milk.

Lemon Sugar Baked Donuts Recipe

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★★★★★

4.9 from 184 reviews

These Lemon Sugar Baked Donuts are a bright and zesty treat perfect for breakfast or a sweet snack. Baked to golden perfection, they’re light and fluffy with a fresh lemon flavor enhanced by a sweet and tangy lemon sugar coating. Made with simple pantry ingredients, these donuts are easy to whip up and sure to impress with their delightful citrus twist.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 donuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• ½ cup whole milk (or milk substitute)
• ⅓ cup melted butter (or oil for dairy-free)
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice

Coating

• ½ cup granulated sugar
• 1 teaspoon lemon zest

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a donut pan to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening and seasonings.
3. Mix wet ingredients: In a separate bowl, whisk the eggs, whole milk, melted butter, lemon zest, and lemon juice until well combined to create a flavorful wet mixture.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold them together until just combined; be careful not to overmix to keep the donuts tender.
5. Fill donut pan: Using a piping bag or spoon, fill each cavity of the greased donut pan about two-thirds full to allow room for rise during baking.
6. Bake the donuts: Bake in the preheated oven for 10–12 minutes or until the donuts are lightly golden and a toothpick inserted into one comes out clean.
7. Prepare lemon sugar coating: While the donuts bake, mix ½ cup granulated sugar with 1 teaspoon lemon zest in a shallow bowl to create the coating.
8. Cool the donuts: Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to avoid melting the coating.
9. Coat the donuts: Once the donuts are cool enough to handle, roll each donut in the lemon sugar mixture until evenly coated for a sweet and tangy finish.

Notes

• For a dairy-free option, substitute the whole milk with almond or oat milk and use oil instead of melted butter.
• Do not overmix the batter, as this can result in dense donuts.
• If you don’t have a donut pan, you can use a muffin tin, but the shape will be different.
• Make sure donuts are cool before coating to prevent the sugar from melting.
• Store donuts in an airtight container at room temperature for up to 2 days for best freshness.

Keywords: lemon baked donuts, lemon sugar donuts, baked donuts recipe, easy lemon donuts, homemade baked donuts, zesty lemon treats