Baked Lemon Donuts are the answer when you want something sweet without too much fuss. Ever have those mornings where you crave a bakery treat, but honestly, the idea of frying stuff just sounds exhausting? Yeah, same. That’s when I turn to this simple, oven-baked gem. You don’t need a ton of fancy ingredients or tools. Plus, if you’re looking for more ways to enjoy fresh citrus desserts, check out my absolute favorite easy lemon desserts. Life’s just brighter with lemon treats, trust me. 
Easy Baked Donut Recipe
Look, you don’t have to be a skilled baker or have some fancy mixer lurking in your cabinets. These baked lemon donuts are, dare I say, comically easy. No yeast, no frying, no weird equipment (except maybe a donut pan, but honestly, even a muffin tin works in a pinch—although, fair warning, they won’t look as donut-y).
It’s a mix, pour, and bake situation—no long waits or complicated steps. I used to think making donuts at home was like, a nightmare of a project. Boy, was I wrong. You’ll be eating fluffy, zingy donuts in under 30 minutes. I know, right? The best part is that baked lemon donuts come out soft (not greasy) and taste like something from a five-star bakery. I make these for brunches, lazy weekend breakfasts, or when the lemon tree in my yard decides to explode. Let me just say—they never last long.
Whats in the Lemon Donuts?
Okay, don’t blink or you’ll miss the ingredient list. It’s crazy simple. Here’s what you’ll need:
You start with regular flour—yep, the cheap one. Next, reach for baking powder, sugar, and a good pinch of salt. Lemon zest and some freshly squeezed lemon juice really make these pop. Don’t go skimping on that real lemon, okay? Then, you’ve got milk, eggs, a touch of melted butter (for flavor and that super-tender bite), and a splash of vanilla. If you’ve only got bottled lemon juice—I won’t judge, but the taste is brighter with fresh.
Substitutions? Well, you can swap in dairy-free milk or even a gluten-free blend if you need it. One time I ran out of butter and just used coconut oil. Came out great, actually. Play around and find what works for you. Lemon’s pretty forgiving.
How to Make Baked Lemon Donuts
Alright, let’s get to the fun part. You’ll want to preheat your oven first—get it nice and hot. Grease your donut pan, or if you’re like me and sometimes forget, just use some nonstick spray. No shame.
First, whisk together the dry stuff in one bowl: flour, sugar, baking powder, salt, and lemon zest. Grab a second bowl, then mix your wet things—milk, eggs, lemon juice, vanilla, and butter. Pour the wet into the dry (don’t overthink it, just go for it). Stir gently. Overmixing will make your donuts sad and tough.
Pop that mixture into your donut pan. I use a piping bag, but hey, a zip-top bag with the corner snipped off works fine. Bake till they’re puffed and lightly golden—start checking around 10 minutes, but ovens are all quirky, you know?
Once they’ve cooled a bit, dip them in your lemon glaze. That’s just powdered sugar and more lemon juice, stirred till silky. They taste best the same day, but nobody’s judging if you snack on leftovers for breakfast.
"I tried making these for my kids last weekend, and they went absolutely nuts for them! I couldn’t believe how easy they were to pull off. Five-star donut shop vibes right out of my own oven."
—Megan S.
Tips and Tricks for these Baked Glazed Lemon Donuts
Here’s the thing: homemade donuts can be finicky, but baked lemon donuts don’t need to be. These tips are basically my secret stash:
- Don’t overmix—seriously, that’s how you get chewy donuts, and nobody wants that.
- Room temp eggs and milk help the batter mix best (but I skip this sometimes, and it’s not the end of the world).
- Use fresh lemon zest for a ridiculous amount of zing.
- Let donuts cool before glazing or else you’ll get a puddle, not a glaze.
If you want to make these the day before, just hold off on the glaze till you’re ready to serve. Need an extra punch? Add a pinch of lemon extract to the glaze for that shock-your-socks-off flavor.
Flavor Options
Not a huge lemon fan? Honestly, can’t relate—but that’s okay. You can swap out the lemon juice and zest for orange or even lime. Wild, right? Sometimes I throw in a few poppy seeds because why not? Or, hey, drizzle with some melted white chocolate. Ginger’s also a cool twist if you feel wild (but just a little).
You could even fold some berries into the batter if you want a little surprise inside. Look, the possibilities are endless—don’t let anyone tell you otherwise. This recipe is your playground.
Common Questions
Can I freeze these donuts?
Totally! Just skip the glaze and freeze the plain donuts. Add glaze after thawing.
Do I need a donut pan?
It helps, but a muffin pan works if you don’t care about the classic donut shape.
How do I store leftover baked lemon donuts?
Airtight container on the counter for a day or two. If you keep them longer, pop them in the fridge.
My glaze is runny! What gives?
Add more powdered sugar—easy fix.
Can I use bottled lemon juice?
Yes, but the flavor isn’t quite as bright. Fresh just hits different, you know?
Ready for Your Zesty Morning Treat?
Life’s too short for bland breakfasts. These baked lemon donuts really bring a sweet kick to your mornings. If you want to see another take, check out Baked Lemon Donuts with Lemon Glaze – Averie Cooks. Seriously, try these with coffee or as a snack late at night—dreamy. Honestly, once you make these at home, the store-bought ones? They just won’t cut it. Now go bake up something lemony and let me know how it goes. 
Baked Lemon Donuts
These baked lemon donuts are easy to make and bursting with citrus flavor, perfect for any breakfast or brunch.
- Total Time: 22 minutes
- Yield: 12 donuts 1x
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup milk
- 2 large eggs
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ¼ cup melted butter
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease your donut pan.
- In one bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- In another bowl, mix milk, eggs, lemon juice, vanilla, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Transfer the batter to the donut pan using a piping bag or ziploc bag with a snipped corner.
- Bake for about 10-12 minutes until puffed and lightly golden.
- Let the donuts cool before glazing them with a mixture of powdered sugar and lemon juice.
Notes
For variations, swap lemon juice with orange or lime, or add poppy seeds for a twist. Store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg