Lemon Sugar Baked Donuts Recipe

Introduction

These Lemon Sugar Baked Donuts offer a bright, citrusy twist on a classic treat. Lightly sweetened and coated with a zesty lemon sugar, they’re perfect for breakfast or a refreshing snack. Plus, baking them makes for an easy, less greasy alternative to fried donuts.

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 thoroughly.
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. Avoid overmixing to keep the donuts light and tender.
5. Step 5: Fill each donut pan cavity about two-thirds full using a piping bag or spoon for even shapes.
6. Step 6: Bake for 10–12 minutes, or until the donuts turn lightly golden and a toothpick inserted into one comes out clean.
7. Step 7: While the donuts bake, combine ½ cup sugar and 1 teaspoon lemon zest in a shallow bowl for the coating.
8. Step 8: Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly more.
9. Step 9: Once cool enough to handle, roll each donut in the lemon sugar coating until well covered, then serve.

Tips & Variations

• Use oil instead of butter to make these donuts dairy-free while keeping them moist.
• Add a teaspoon of vanilla extract to the wet ingredients for extra flavor depth.
• For a stronger lemon punch, sprinkle additional lemon zest on top after coating.
• If you don’t have a donut pan, use a muffin pan for round, baked treats and lightly adjust baking time.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days to keep them fresh. For longer storage, freeze them for up to 1 month and thaw at room temperature. Reheat briefly in a microwave or oven to refresh their softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend that includes xanthan gum or similar binding agents for best texture.

Do I need a special donut pan to bake these?

A donut pan is ideal for shape and even baking, but if you don’t have one, you can use a muffin tin. The result will be more like donut holes or small cakes but equally delicious.

Lemon Sugar Baked Donuts Recipe

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★★★★★

4.5 from 135 reviews

These Lemon Sugar Baked Donuts are light, fluffy, and bursting with fresh lemon flavor. Perfectly baked with a tender crumb and coated in a sweet and tangy lemon sugar mix, they offer a delightful treat that’s easy to make at home. Ideal for breakfast or a refreshing snack, these donuts combine the zing of citrus with the comfort of a classic baked good, all without deep frying.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8–10 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 your oven to 350°F (175°C) and grease a donut pan thoroughly to ensure the donuts don’t stick during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, melted butter, lemon zest, and freshly squeezed lemon juice until the mixture is smooth and uniform.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix to keep the donuts tender and light.
5. Fill Donut Pan: Using a piping bag or spoon, fill each donut cavity about two-thirds full with the batter to allow room for rising.
6. Bake the Donuts: Place the pan in the oven and bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the donuts comes out clean.
7. Prepare Coating: While the donuts bake, mix ½ cup granulated sugar with 1 teaspoon of lemon zest in a shallow dish to create the coating.
8. Cool Donuts: Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely so they hold their shape.
9. Coat Donuts: Once the donuts are cool enough to handle, roll each one in the lemon sugar mixture until fully coated, giving them a sweet, citrusy finish.

Notes

• For a dairy-free option, substitute melted butter with a neutral oil like vegetable or canola oil and use almond or oat milk instead of whole milk.
• Do not overmix the batter to avoid dense donuts; mix just until ingredients are combined.
• If you don’t have a donut pan, you can use muffin tins but the shape will be different.
• Make sure the donuts are cool before coating to ensure the sugar sticks properly.
• Store leftover donuts in an airtight container for up to 2 days to maintain freshness.

Keywords: lemon donuts, baked donuts, lemon sugar donuts, easy baked donuts, citrus donuts