Home / Recipes / Desserts / / Easy Baked Lemon Donuts
ByRosemary
Jump to Recipe
These Baked Lemon Donuts are every Lemon Lovers dream, so soft and easy to make. Delicious with a simple lemon glaze or a sprinkle of powdered sugar. They are perfect to serve for breakfast or even snack.
I really enjoy making baked donuts, they are quick to make and no need to use the mixer, a whisk and a spatula is all you need. And believe me they are usually gone in a day or 2. The Italian loves them!
Table of Contents
How to make them
In a large bowl whisk together the dry ingredients and zest. In a medium bowl whisk until combined the butter, egg, vanilla, yogurt and milk.
Add the wet ingredients to the dry ingredients and combine just until smooth.
Spoon or use a piping bag to place the batter into the prepared donut pan and bake.
Let cool in the pan then move to a wire rack.
Dust with powdered sugar, drizzle with a lemon glaze or eat plain.
Do I need a donut pan?
Not really you can make your own, all you needis a cupcakepan and foil. Cut the foil into 11 inches (30cm) and then cut in half, gently mold the foil around your middle or ring finger. Then gently press the form into the muffin tin. And there you have a donut form to make baked donuts.
I always find either with the homemade pan or an actual donut pan that the batter bakes over the hole, all you have to do is recut the hole out with a medium round pastry tip, it gives it a cleaner cut then a knife.
What can I use instead of Lemon Yogurt
If you can’t find lemon yogurt then you can use plain and instead vanilla extract you can use lemon extract or 1/8 teaspoon of lemon oil or an extra 1/2 teaspoon of lemon zest instead. You can also use greek yogurt instead of regular yogurt. Reduce the yogurt to 1/4 cup and add 2-3 tablespoons extra of milk, since greek yogurt is much thicker. Don’t add too much milk because the batter should be thick.
What does yogurt do in a baked good?
When adding yogurt to a baked good such as a cake, sweet bread or baked donuts it adds moisture and fat to the batter which results in a moist and delicious result.
What is the difference between Zest & Juice?
Lemon zest, the yellow part of the peel only and not the white part which is quite bitter, consists of lemon oil, which is filled with the pure lemon flavour. Whereas lemon juice, has the acidic, tart taste of the lemon. So depending on what you prefer you can either use one or both when baking. For this recipe I used zest.
Can I use another citrus fruit?
Sure these would be perfect with orange, mandarine orange or even lime.
Why use room temperature ingredients?
Room temperature ingredients incorporate easier and better, they also make a fluffier baked good, just remember to remove the ingredients from the fridge about 30-60 minutes before using, depending on how warm your house is.
More Delicious Donuts Recipes
- Italian Donuts – Bomboloni
- Baked Cinnamon Donuts
- Homemade Cinnamon Cake Donuts
So if you are looking for a new Lemon Recipe then I hope you give these Easy Baked Lemon Donuts a try and let me know what you think! Enjoy.
An Italian in my Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Easy Baked Lemon Donuts
Rosemary Molloy
These Baked Lemon Donuts are every Lemon Lovers dream, so soft and easy to make. Delicious with a simple lemon glaze or a sprinkle of powdered sugar.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 6 donuts
Calories 233 kcal
Print Recipe Pin Recipe
Ingredients
- 1 cup all purpose flour (130 grams)
- ⅓ cup granulated sugar (66 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- zest of ½-1 lemon
- 3 tablespoon butter melted & cooled
- 1 large egg (room temperature)
- ½ teaspoon vanilla
- ¼ cup + 1 tablespoon lemon yogurt (76 grams)
- 3½ tablespoons milk (room temperature) I used 2%
LEMON GLAZE
- ½-1 cup powdered/icing sugar (60-120 grams)
- 1 teaspoon lemon juice (or more if desired)
- 1-2 tablespoons cream or milk (you can use more or less depending on how thick you want the glaze)
Instructions
Pre-heat oven to 350F (180C). Grease and flour a 6 size donut pan.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and zest.
In a medium bowl whisk until combined the butter, egg, vanilla, yogurt and milk.
Add the wet ingredients to the dry ingredients and combine just until smooth.
Spoon or use a piping bag to place the batter into the prepared donut pan and bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar, drizzle with a lemon glaze or eat plain. Enjoy!
LEMON GLAZE
Sift the powdered sugar into a small bowl, add the lemon juice and milk or cream (you can use all lemon juice or a mixture) and mix until you arrive at the desired thickness. Drizzle or dip the cooled donuts.
Notes
For room temperature remove from fridge 30-60 minutes before using.
Instead of lemon yogurt you can use regular. Substitute the vanilla extract with lemon extract.
Nutrition
Calories: 233kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 125mg | Potassium: 119mg | Fiber: 1g | Sugar: 22g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Share
Share
Pin
