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Lemon Donuts

Baked donuts take out the fuss of deep frying while leaving the delicious taste. This version is brightened with lemon and your choice of either a glaze or sugar coating. They are sure to be a hit at the next brunch buffet.
Course Dessert



  • 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup yogourt
  • 2 eggs
  • 2 tablespoons butter melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons lemon zest grated

Sugar Coating:

  • 1/2 cup sugar
  • 4 teaspoons lemon zest finely grated
  • 4 tablespoons to 5butter melted

Lemon Glaze:

  • 1 cup icing sugar
  • 3 tablespoons lemon juice


  • Preheat the oven to 425°F.
  • You'll need two donut pans (six-cavity each). Prepare them with a light coating of nonstick cooking spray.
  • Measure the flour, cornstarch, sugar, baking powder, and salt into a large bowl. Sift together until well blended.
  • In a second bowl, add the eggs, butter, yogurt, lemon juice and zest, and vanilla extract. Beat the mixture until smooth and well blended.
  • Now add the wet ingredients to the dry, and stir together. The batter should be smooth, but not over-mixed.
  • Pour the batter into the prepared donut pans.
  • Bake for 7 to 9 minutes. The visible edges of the donuts should begin to turn a light golden color. Test by touching the tops of the donuts lightly - they should spring back.
  • Remove from the oven and allow the donuts to cool for about 5 minutes before removing from the pans.

Sugar Coating:

  • Combine the sugar and lemon zest in a bowl, and use a fork or the back of a spoon to blend them together. You can also grind them together in a food processor.
  • One by one, dip the donuts in the melted butter, and then in the sugar/lemon coating.

Lemon Glaze:

  • Blend the icing sugar and lemon juice together until the sugar has melted into a smooth glaze.
  • Drizzle over the donuts liberally.
Keyword Lemons
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