These Baked Lemon Donuts have a light and cake light texture that’s delicious and perfect to serve with a cup of coffee!
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These cake like donuts are seriously so delicious! Bursting with lots of lemon flavor, you won’t be able to resist them!
It’s no secret that when it comes to donuts I am definitely a fan! We loved making these mint chocolate donut holes and lemon donuts holes one year for Fat Tuesday. These both consist of frying them.
For these baked lemon donuts I wanted to go the baking route like I did with these pumpkin chocolate donuts! It’s just so easy, less messy, and not time consuming!
What I love about these baked lemon donuts is that even my 13 year old can put them together! Lately she has been the one helping me test all of my recipes. I know that if a 13 year old can do it, then you can too!!
HOW TO MAKE BAKED LEMON DONUTS!
INGREDIENTS:
- Flour mixture: I use all-purpose flour, sugar and baking powder
- Spices. Ground nutmeg and cinnamon add warmth to these donuts.
- Lemon. The star ingredient of our baked lemon donuts. We use lemon zest and juice here.
- Binders. The eggs, oil, and milk help bind these baked lemon donuts together.
- For the icing. A mixture of confectioners sugar (also known as powdered sugar) with heavy creamy and lemon juice. Perfectly thick to dip your donuts in.
DIRECTIONS:
- Preheat the oven to 425 degrees. Lightly grease a silicone or metal donut pan and set aside.
- In small bowl whisk together dry ingredients. In large bowl whisk together wet ingredients. Mix them together till just combined.
3. Spoon or pipe into prepared donut pan. Bake for 10-12 minutes.
4. In the meantime stir together ingredients for icing.
5. When donuts are cooled, dip them into icing and place on cooling rack till dried. ENJOY!
TIPS!!!
** The thickness of your donut will depend on which size donut pan you use. If the well of the pan is less than 3 inches thick, the cook time will be decreased some.
** When making the icing, it’s always best to start off with just a little liquid and then slowly add till you get a thick consistency.
** When placing mixture into donut pan, I like to pipe mine in using a plastic bag. It helps control the amount that goes into each well and is less messy!
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**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Baked Lemon Donuts
Equipment
- Donut Pan” class=”wprm-recipe-equipment-link”>Wilton Non-Stick 6-Cavity Donut Baking Pans, 2-Count
Ingredients
- FOR THE DONUTS:
- 2 ⅔ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 1 tablespoon lemon zest
- 2 large eggs
- ⅓ cup lemon juice
- ⅔ cup milk
- ½ cup oil
- FOR THE ICING:
- 1 cup confectioners sugar
- 2 tablespoons heavy cream
- 3 to 4 tablespoons lemon juice
Instructions
- Preheat the oven to 425 degrees. Lightly grease a silicone or metal donut pan and set aside.
- In a bowl whisk together the flour, sugar, baking powder, nutmeg, cinnamon and lemon zest.
- Form a well in the center and add the eggs, lemon juice, oil and milk.
- Slowly, with the help of a spoon, fold the wet ingredients into the dry ones, mixing until everything is just combined.
- Spoon the batter into the donut pan and take to the oven. Bake for 10 to 12 minutes or until done. Remove from the oven and from the pan and let them cool down completely on a cooling rack.
- Meanwhile, prepare the icing. In a small bowl combine the confectioners sugar, 1 tablespoon lemon juice and 1 tablespoon heavy cream until thick and smooth. Add additional tablespoons lemon juice and heavy cream if needed.
- Dip each donut into the icing, turning to evenly coat. Let them dry out in the cooling rack for a couple of minutes before serving. ENJOY!
Notes
Nutrition
Jennifer
I think your blog post got a little mixed up. In the main content, there is an ingredient list for broccoli cheddar soup. Reminds me of Rachel Green making half an English trifle and half a shepherd’s pie! ????
Nancy Piran
One of my favorite episodes! LOL! OH NO, this is definitely a glitch and I will get it fixed ASAP! Thank you so much for letting me know Jennifer!