Oh, I just LOVE a good donut, don’t you? Especially when they’re bursting with that bright, sunny flavor of lemon. And let me tell you, making these Delightful Baked Lemon Donuts For A Zesty Treat from scratch is one of my absolute favorite things to do on a lazy weekend morning. Honestly, I first started tinkering with baked donuts because I wanted that cozy donut shop feel without all the fuss and frying. Plus, who doesn’t love a slightly lighter, incredibly easy treat that tastes like pure happiness? This recipe is my go-to when I need a little pick-me-up, and I just know you’re going to feel the same way!
Why You’ll Love These Delightful Baked Lemon Donuts
Seriously, these donuts are little rays of sunshine! Here’s why they’re about to become your new favorite:
- Super Easy: No complicated frying involved. Just mix, bake, and glaze!
- Bursting with Lemon: That zesty goodness is in every single bite.
- Light & Fluffy: Baked perfection means they’re tender and delightful.
- Quick to Make: Perfect for a speedy treat or a fun weekend project.
- Totally Worth It: Homemade always tastes the best, and these are no exception!
Gather Your Ingredients for Delightful Baked Lemon Donuts
Alright, let’s get our kitchen prepped! You’ll need just a few simple things from your pantry to whip up these amazing donuts. Trust me, having everything measured out makes the whole process a breeze. Don’t worry if you don’t have buttermilk – I’ll share a little trick for that later on! Oh, and if you’re a big lemon lover like me, you might want to grab an extra lemon!
For the Donuts:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (just leave it on the counter for a bit!)
- 1 cup granulated sugar
- 2 large eggs (room temperature is best!)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (more on this in a sec!)
- 1/4 cup fresh lemon juice (freshly squeezed is key!)
- 1 tablespoon lemon zest (that’s the yellow part, not the white pith!)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
These are the flavor powerhouses that make our donuts sing! You can check out this yummy lemon loaf for more zesty inspiration!
Step-by-Step Guide to Making Delightful Baked Lemon Donuts
Okay, time to get baking! This part is where the magic really happens. Don’t worry, it’s super straightforward, and I’ll walk you through every little step. You’ll have these heavenly baked donuts ready before you know it. It’s always a good idea to get that oven preheated first thing, so let’s do that!
1. Get the Oven Ready and Prep the Pan: First things first, let’s crank up your oven to 350°F (175°C). Now, grab your donut pan – that’s the special pan with all the little donut-shaped wells. Give it a good greasing and flouring so your beautiful donuts don’t stick. If you have parchment paper liners for your donut pan, those work like a charm too!
2. Mix the Dry Ingredients: Grab a medium-sized bowl. We’re going to whisk together all your dry ingredients: the flour, baking powder, baking soda, and that pinch of salt. Whisking them together helps make sure everything is evenly distributed, so you don’t get a surprise bite of baking soda anywhere!
3. Cream the Butter and Sugar: Now, for the fluffy foundation! In a big bowl, cream together that softened butter and the granulated sugar. You want to beat them until they’re nice and light and fluffy. This is where a stand mixer or an electric hand mixer really comes in handy, but you can totally do it by hand with some elbow grease!
4. Add Eggs and Vanilla: Once that butter and sugar mixture is looking pale and lovely, beat in your eggs, one at a time. Make sure each egg is fully incorporated before you add the next. Then, stir in that teaspoon of vanilla extract. It adds such a warm, comforting note.
5. Mix Up the Wet Lemon Goodness: In a smaller bowl, whisk together your buttermilk, the fresh lemon juice, and all that lovely lemon zest. This is where all that bright, zesty flavor comes from! If you don’t have buttermilk sitting around, no worries – you can easily make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for about 5 minutes. It works like a charm!
6. Combine Wet and Dry (the Smart Way!): This is a super important step for delicate baked goods. We’re going to add the dry ingredients to the wet ingredients gradually, alternating with the buttermilk mixture. Start and end with the dry ingredients. So, add about a third of the dry stuff, mix it in gently, then add half the buttermilk mixture, mix, another third of the dry, mix, the rest of the buttermilk, mix, and finally, the last bit of the dry ingredients. Mix just until everything is combined. Seriously, don’t overmix here! Overmixing makes donuts tough.
7. Fill Your Donut Pan: Time to get that batter into the pan! You can use a spoon to carefully scoop the batter into each donut cavity, or if you have a piping bag (or even a Ziploc bag with the corner snipped off!), that makes it super neat. Just fill each little donut mold about two-thirds of the way full. Don’t overfill, or they’ll spread out wonkily!
8. Bake ‘Em Up!: Pop that donut pan into your preheated oven. Bake for about 12 to 15 minutes. You’ll know they’re ready when a toothpick you stick into the center comes out nice and clean. If it has wet batter on it, give them another minute or two.
9. Cool ‘Em Down: Once they’re baked, let the donuts cool *in the pan* for just a few minutes. This helps them firm up a bit. Then, carefully flip them out onto a wire rack to cool completely. Patience here is key – gotta let them cool before we glaze!
10. Whip Up That Glorious Glaze: While those donuts are cooling, let’s make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and that half teaspoon of lemon zest. Whisk it until it’s smooth and lovely. If it looks too thick, just add another tablespoon or two of lemon juice, a little at a time, until you get the consistency you like. You want it pourable but not too runny!
11. Time to Drizzle!: Once your donuts are totally cool (this is important, or the glaze will melt right off!), you can either dip the tops into the glaze or use a spoon to drizzle it all over. Whatever looks prettiest to you! Let the glaze set for a little bit, and then… ta-da! Your own delightful baked lemon donuts are ready to be devoured. For more donut-making fun, check out this fluffy donut recipe!
Tips for Baking Perfect Lemon Donuts Every Time
Even though these donuts are pretty straightforward, a few little tricks can make them absolutely perfect. It’s all about the details, you know? Don’t sweat it if things aren’t exactly the same every time, baking is an art!
Ingredient Temp Matters: Make sure your butter is softened but not melted, and your eggs are at room temperature. This helps everything combine smoothly without getting greasy. Cold ingredients can make your batter lumpy!
Don’t Overmix: Seriously, this is the golden rule for tender baked goods. As soon as you see the last streaks of flour disappear, stop mixing. Overworking the batter will make your donuts tough and dense, and nobody wants that!
Know Your Oven: Ovens can be funny things! If yours runs hot, keep an eye on those donuts towards the end of the baking time. They can go from perfect to slightly overdone really fast.
Glaze Consistency is Key: For that perfect drizzle, start with the smaller amount of lemon juice for the glaze. You want it thick enough to coat but still pourable. It’s much easier to add more liquid than to try and thicken powdered sugar!
Ingredient Notes and Substitutions for Your Zesty Treat
Okay, so sometimes you might be missing a specific ingredient, or maybe you just want to tweak things a little. Don’t you worry! I’ve got you covered.
If you’re out of buttermilk, no biggie! Just take a measuring cup, add a tablespoon of lemon juice or white vinegar, and then fill it up the rest of the way with regular milk (any kind will do!). Let it sit for about 5-10 minutes until it looks a little curdled. That’s your homemade buttermilk, and it works like a charm!
And for the lemon stuff? Always go for fresh lemon juice and zest when you can. It’s a million times better than the bottled stuff. If you absolutely have to use bottled lemon juice, just know the flavor won’t be quite as vibrant.
Serving and Storing Your Baked Lemon Donuts
These delightful baked lemon donuts are best served fresh, maybe with a little cup of coffee or tea. They’re perfect for breakfast, a snack, or even a light dessert!
If you happen to have any leftovers (which I doubt!), store them in an airtight container at room temperature for about 2 days. They might lose a tiny bit of their crispness, but they’ll still be wonderfully zesty and delicious!
Frequently Asked Questions about Delightful Baked Lemon Donuts
Got questions about these zesty little beauties? I totally get it! Here are a few things people often ask me about my Delightful Baked Lemon Donuts:
Can I make these donuts if I don’t have a donut pan?
Oh, absolutely! Don’t let a donut pan stop you. You can totally use a muffin tin instead! Just fill those muffin cups about two-thirds full with the batter. The baking time might be a *tiny* bit longer, so just keep an eye on them and do the toothpick test. They’ll be more like little lemon cakes, but still super delicious!
How can I make the lemon flavor even stronger?
If you’re a serious lemon lover like me, you can definitely amp up that zing! Try adding an extra teaspoon, or even two, of lemon zest to the batter. You can also add a little more lemon juice to the glaze. Just be careful not to make the batter too wet or the glaze too thin!
My glaze is too thick/thin! How do I fix it?
This happens to the best of us! If your glaze is too thick and clumpy, just add a tiny bit more lemon juice, like half a teaspoon at a time, and whisk until it’s smooth and pourable. If it’s too thin and runny and won’t coat the donuts properly, add a tablespoon of powdered sugar, whisk well, and see if that helps. You’re looking for a consistency that drizzles nicely but isn’t watery.
How long do these donuts stay fresh?
Honestly, they’re best eaten the same day you make them, while they’re still super fresh and tender. But if you do have leftovers, you can store them in an airtight container at room temperature for a day or two. They might get a little softer, but the flavor is still fantastic! For more refreshing ideas, you might like to try this lemon mocktail!
Nutritional Information (Estimated)
Now, let’s talk nutrition! Keep in mind these numbers are just estimates, alright? They can change a bit depending on the exact ingredients you use and the brands you pick. But this gives you a good ballpark for one of these delightful baked lemon donuts:
- Serving Size: 1 donut
- Calories: Approximately 250
- Fat: Around 12g
- Carbohydrates: About 35g
- Protein: Roughly 3g
- Sugar: Typically 25g
It’s a treat, so enjoying one (or two!) is part of the fun!
Delightful Baked Lemon Donuts
- Total Time: 35 min
- Yield: 12 donuts 1x
- Diet: Vegetarian
Description
A zesty and delightful baked lemon donut recipe.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a donut pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach your desired consistency.
- Once the donuts are completely cool, dip the tops into the glaze or drizzle it over them. Let the glaze set before serving.
Notes
- For a stronger lemon flavor, you can add an extra teaspoon of lemon zest to the donut batter.
- Ensure your donuts are completely cool before glazing to prevent the glaze from melting off.
- Store leftover donuts in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: lemon donuts, baked donuts, zesty treat, homemade donuts, easy donuts, dessert recipe