Lemon Donuts with Lemon Glaze are a fresh, zesty twist on a classic treat. These baked donuts are tender, flavorful, and bursting with citrus brightness. Topped with a tangy lemon glaze and a touch of zest, they’re the perfect morning pick-me-up or light dessert for any occasion. Made with buttermilk and real lemon juice, these donuts are moist, fluffy, and full of homemade charm.
Why You’ll Love This Recipe
These donuts strike the ideal balance between sweet and tangy, offering a refreshing change from richer, chocolate-based pastries. They’re baked, not fried, making them a lighter alternative to traditional donuts. The use of fresh lemon juice and zest enhances their flavor naturally, while the simple glaze adds just the right amount of brightness and shine. Quick to prepare and beautiful to serve, these lemon donuts are perfect for brunches, tea time, or gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donuts:
- unsalted butter, softened
- powdered sugar
- egg
- buttermilk
- lemon juice
- lemon zest
- all-purpose flour
- baking powder
For the lemon glaze:
- powdered sugar, sifted
- lemon juice
- lemon zest (optional, for garnish)
Directions
-
Preheat Oven:
Preheat your oven to 350°F (180°C). Grease a donut pan with butter or nonstick spray and dust lightly with flour. -
Make the Batter:
In a large mixing bowl, cream the softened butter and powdered sugar with an electric mixer for about 2 minutes until light and fluffy.
Whisk in the egg, buttermilk, lemon juice, and lemon zest until fully combined.
Stir in the flour and baking powder by hand, mixing just until the batter is incorporated and thick—avoid overmixing. -
Fill the Pan:
Transfer the batter into a pastry bag fitted with a large round tip. Pipe the batter evenly into the donut molds, filling each about 2/3 full. -
Bake the Donuts:
Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. -
Make the Lemon Glaze:
In a medium bowl, whisk the sifted powdered sugar with 2–3 tablespoons of lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed. -
Glaze the Donuts:
Dip the top of each cooled donut into the lemon glaze, flip back over, and place on the wire rack to set.
Sprinkle with lemon zest if desired for added color and flavor.
Servings and timing
Servings: 12 donuts
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Total Time: 30–32 minutes
Calories: Approximately 76 per donut
Variations
- Lemon-Poppy Seed: Add 1 tablespoon of poppy seeds to the batter for a classic flavor pairing.
- Coconut-Lemon: Stir in a small amount of shredded coconut into the glaze or batter for a tropical twist.
- Mini Donuts: Use a mini donut pan and reduce the baking time to 7–9 minutes.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Berry Boost: Fold in small fresh blueberries or raspberries for a fruity addition.
Storage/Reheating
Store lemon donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For longer storage, freeze unglazed donuts for up to 2 months—thaw at room temperature and glaze before serving. To reheat, microwave for 10–15 seconds or warm in a low oven. Glaze may soften slightly upon reheating but will retain its flavor.
FAQs
Can I use milk instead of buttermilk?
Yes, buttermilk adds tenderness and acidity. You can make a substitute by mixing 1¼ cups of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5–10 minutes.
Can I make these donuts without a donut pan?
Yes, you can pipe the batter onto a parchment-lined baking sheet in donut shapes or use a muffin pan, adjusting the baking time slightly.
How do I get the glaze to set properly?
Allow the donuts to cool fully before glazing. Let the glaze dry at room temperature for 15–20 minutes to set completely.
Can I double this recipe?
Yes, simply double all ingredients and bake in batches if needed.
Are these donuts very sweet?
The sweetness is balanced by the lemon juice and zest. You can reduce the sugar in the glaze slightly if preferred.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for best flavor, but bottled can be used in a pinch.
What type of lemon zest is best?
Use fresh, finely grated zest from unwaxed lemons for the most aromatic results.
Can I make the batter ahead of time?
It’s best to bake the batter right away for optimal rise and texture, but the donuts can be baked and glazed later.
How do I prevent the donuts from sticking?
Grease the pan thoroughly with butter or nonstick spray and dust with flour to ensure easy release.
What can I serve with these donuts?
Pair with tea, coffee, or a light fruit salad for a refreshing brunch or snack.
Conclusion
Lemon Donuts with Lemon Glaze are a bright and cheerful treat that’s as easy to make as it is to enjoy. With their tender crumb, zesty glaze, and eye-catching appearance, they’re a delightful addition to your baking repertoire. Whether for a spring brunch, an afternoon snack, or a giftable homemade dessert, these donuts bring the perfect pop of citrus sunshine to your table.
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Lemon Donuts with Lemon Glaze
- Total Time: 0 hours
- Yield: Makes about 12 donuts 1x
- Diet: Vegetarian
Description
These Lemon Donuts with Lemon Glaze are bursting with bright citrus flavor in every bite. Soft, fluffy, and oven-baked—not fried—these refreshing donuts are topped with a tangy glaze made from fresh lemon juice. Perfect for spring brunches, afternoon treats, or anytime you crave a light, zesty dessert.
Ingredients
For the Donuts:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 egg
- 1 1/4 cups buttermilk
- 3 tbsp lemon juice
- Zest of 1 lemon
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
For the Lemon Glaze:
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp lemon juice
- Lemon zest (optional, for decorating)
Instructions
- Preheat Oven:
Preheat oven to 350°F (180°C). Grease and flour a donut pan. - Mix Batter:
Cream butter and powdered sugar with an electric mixer until fluffy.
Whisk in buttermilk, egg, lemon juice, and zest.
Stir in flour and baking powder by hand until combined. - Fill Pan:
Pipe batter into donut molds, filling each 2/3 full. - Bake:
Bake for 10–12 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack. - Make Glaze:
Whisk powdered sugar and lemon juice until smooth. Adjust consistency with more juice if needed. - Glaze Donuts:
Dip tops of cooled donuts into glaze, then place back on the rack. Sprinkle with lemon zest if desired. Let glaze set.
Notes
- Avoid overmixing the batter for tender donuts.
- Use a piping bag for mess-free filling.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Category: Dessert, Breakfast
