Lemon Sugar Baked Donuts — Easy Citrus Treats
Bright, zesty, and slightly crisp on the outside, these Lemon Sugar Baked Donuts taste like sunshine. Lemon Sugar Baked Donuts bring lemon zest, a pillowy crumb, and a crunchy sugar finish together in one simple tray-baked recipe. After testing this recipe 8 times with different pans and flours, I landed on a version that stays tender and reliably domed. I developed this method while teaching weekend baking classes; it’s forgiving and fast. Read on for exact measurements, technique notes, and troubleshooting tips so you get perfect donuts every time.
Why This Recipe Works
- The batter is slightly thicker than cake batter; that gives a soft, cake-like crumb while still puffing into a donut shape.
- Lemon zest and lemon juice are separated: zest for bright oil-soluble flavor and juice for moistness and tang.
- A quick sugar toss while warm creates a crisp, aromatic coating without a glaze.
- Baking instead of frying reduces oil absorption and keeps flavors clean.
- Baking powder gives an even rise; folding the batter prevents gluten overdevelopment for tender donuts.
Ingredients Breakdown
- All-purpose flour (250 g / 2 cups): Provides structure. Spoon and level for accuracy. Substituting whole wheat will make donuts denser; use half whole wheat for a lighter result.
- Granulated sugar (150 g / ¾ cup): Sweetens and helps the crust caramelize. For a less sweet donut, reduce by 25 g (2 tbsp).
- Baking powder (10 g / 2 tsp): Leavening that creates the lift. Do not use expired powder.
- Salt (3 g / ½ tsp Diamond Crystal or ¼ tsp Morton): Enhances flavor. If using Morton kosher salt, halve the volume.
- Unsalted butter, melted and cooled (113 g / ½ cup): Adds richness and moisture. You can replace with neutral oil (vegetable or canola), but the texture will be slightly less tender.
- Large eggs (2): Bind and add structure. For an egg-free version, see Variations & Substitutions.
- Whole milk (240 ml / 1 cup): Adds moisture and fat. For lighter donuts, use 2% milk; for richer donuts, use buttermilk and reduce baking powder to 1½ tsp.
- Lemon zest (from 2 lemons, about 2 tbsp / 6–8 g): Intense citrus aroma. Zest before juicing.
- Lemon juice (30 ml / 2 tbsp): Adds tang and reacts with baking powder for lift.
- Vanilla extract (5 ml / 1 tsp): Rounds the citrus.
- Optional: fine granulated sugar for coating (50 g / ¼ cup) mixed with 1 tsp lemon zest — tossed while donuts are warm for a crunchy finish.
Brand note: use fresh lemons, not bottled juice. Fresh zest and juice make a noticeable difference.
Essential Equipment
- Donut pan (6- or 8-cavity, nonstick): A 6-cavity pan gives larger donuts; adjust bake time if using 8-cavity. If you don’t have a donut pan, use a muffin tin and reduce bake time by 1–2 minutes.
- Mixing bowls: one large for wet, one medium for dry.
- Whisk and rubber spatula.
- Microplane for zesting.
- Measuring scale (recommended) or dry and liquid measuring cups/spoons.
- Cooling rack.
- Pastry brush or small offset spatula for spreads — optional.
Step-by-Step Instructions
Yield: 8 donuts. Prep Time: 15 minutes. Cook Time: 12–14 minutes. Inactive Time: None. Total Time: ~30 minutes.
Step 1: Preheat and prep the pan
Preheat the oven to 190°C (375°F). Generously grease the donut pan with butter or nonstick spray, then lightly flour or dust with flour to help release. Tap out excess flour and set aside. This takes about 3 minutes.
Step 2: Whisk the dry ingredients
In a medium bowl, whisk 250 g (2 cups) all-purpose flour, 150 g (¾ cup) granulated sugar, 10 g (2 tsp) baking powder, and 3 g (½ tsp) salt until evenly combined. Breaking up lumps now helps a uniform crumb later. This step takes 1–2 minutes.
Step 3: Mix the wet ingredients
In a large bowl, whisk 113 g (½ cup) melted unsalted butter (cooled slightly), 240 ml (1 cup) whole milk, 2 large eggs, 30 ml (2 tbsp) lemon juice, 2 tbsp (≈6–8 g) lemon zest, and 5 ml (1 tsp) vanilla until smooth. Whisk for about 30–45 seconds until glossy.
Step 4: Combine batter
Pour the dry ingredients into the wet and fold gently with a rubber spatula until just combined. Do not overmix — stop as soon as no dry flour streaks remain. Lumps are fine. This should take 20–30 seconds. Overmixing makes the donuts tough.
Step 5: Fill the pan and bake
Spoon or pipe batter into the donut cavities, filling each about ¾ full (roughly 60–70 g / ¼ cup per cavity). Bake at 190°C (375°F) for 12–14 minutes, until the tops spring back and a toothpick comes out clean. Rotate the pan halfway through if your oven bakes unevenly. Expect 12 minutes for smaller cavities, 14 for larger.
Step 6: Sugar toss and cool
Let donuts cool in the pan for 3 minutes, then transfer to a cooling rack. While still warm (not hot), toss each donut in the sugar-zest mixture: 50 g (¼ cup) granulated sugar mixed with 1 tsp lemon zest. The sugar will cling and form a light crust. Allow to cool 5 minutes before serving. Total time for this step: 6–8 minutes.
Expert Tips & Pro Techniques
- Use room-temperature eggs and milk for a smoother batter and better lift. Cold ingredients can slow rise.
- Common mistake: overfilling the pan. Fill to ¾ full to prevent overflow and flat tops.
- If donuts sink in the center, your oven temperature may be too low. Use an oven thermometer; calibrate to 190°C (375°F).
- Make-ahead: Bake donuts, cool completely, and store airtight in the fridge for up to 2 days. Rewarm in a 175°C (350°F) oven for 6–8 minutes.
- Professional trick for even domes: place the filled pan on the counter and gently tap once to release large air bubbles before baking.
- For a lighter texture, sift the flour before measuring. This aerates flour and reduces density.
- If you don’t have a donut pan, pipe batter into a lined muffin tin and press a greased bottle cap into the center after baking to create a hole.
Storage & Reheating
- Refrigerator: Store donuts in an airtight container for up to 2 days. For best texture, separate layers with parchment.
- Freezer: Freeze uncoated donuts flat on a baking sheet for 1 hour, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge.
- Reheating: Warm in a 175°C (350°F) oven for 6–8 minutes to refresh texture. Avoid microwaving — it makes them gummy.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free blend (such as Bob’s Red Mill). Add ½ tsp xanthan gum. Bake time may increase by 2–4 minutes.
- Egg-Free Version: Use a commercial egg replacer or mix 60 g (¼ cup) applesauce + 1 tbsp oil per egg. The crumb will be slightly denser and moister; reduce milk by 30 ml (2 tbsp).
- Lemon Glaze Variation: Make a simple glaze with 120 g (1 cup) powdered sugar, 15–20 ml (1–1¼ tbsp) lemon juice, and 5 ml (1 tsp) milk. Dip cooled donuts for a shiny finish; skip the sugar toss.
- Citrus Mix: Swap half the lemon zest for orange zest and add ½ tsp ground cardamom for a warmer profile. No time adjustments needed.
- Reduced Sugar: Cut granulated sugar in the batter to 125 g (½ cup + 2 tbsp). Keep the sugar toss or replace it with a light glaze if you prefer less crunch.
Serving Suggestions & Pairings
- Pair with a bright, herbal tea like Earl Grey or a citrus-heavy green tea.
- Serve alongside whipped ricotta and fresh berries for brunch.
- Top with a dollop of lemon curd and extra zest for an elegant dessert.
- Pair with our morning coffee recipes for a citrus-sweet start to the day.
Nutrition Information
Per serving (1 donut). Recipe makes 8 donuts; serving size: 1 donut.
- Calories: 260 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 60 mg
- Sodium: 180 mg
- Total Carbohydrates: 34 g
- Dietary Fiber: 0.8 g
- Sugars: 18 g
- Protein: 4 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my donuts turn out dense?
A: Often caused by overmixing or old baking powder. Mix only until combined and use fresh leavening.
Q: Can I make this without eggs?
A: Yes. Use a commercial egg replacer or 60 g (¼ cup) applesauce plus 1 tbsp oil per egg. Expect a denser texture.
Q: Can I double this recipe?
A: Yes. Use two donut pans or bake in batches. Baking time remains the same; do not overfill pans.
Q: Can I prepare these the night before?
A: You can bake them the night before and store airtight in the fridge. Rewarm in a 175°C (350°F) oven for 6–8 minutes before serving.
Q: How long do these keep in the fridge?
A: Stored airtight, they keep for up to 2 days in the refrigerator.
Q: Why are my donuts dry?
A: Dryness comes from overbaking, too much flour, or skipping butter. Check oven temp and measure flour by weight.
Q: Is there a fried version of these?
A: Yes, you can fry a similar batter, but frying changes texture and oil absorption. Adjust batter thinness and fry at 180°C (350°F) for 1–2 minutes per side.
Conclusion
These Lemon Sugar Baked Donuts are a quick way to get fresh, citrus-forward pastry without frying. If you’d like another take on a similar recipe for comparison, check the Belle of the Kitchen lemon sugar baked donuts for tips on glazing and presentation. For a slightly different method and extra photos, see the A Latte Food baked lemon donuts recipe.
Enjoy these warm with a cup of tea or coffee. They’re best eaten the day they’re made, but the freezer option makes them easy to enjoy any time.
Print
Lemon Sugar Baked Donuts
- Total Time: 30 minutes
- Yield: 8 donuts 1x
- Diet: Vegetarian
Description
Bright, zesty, and slightly crisp on the outside, these Lemon Sugar Baked Donuts taste like sunshine and are a quick way to enjoy fresh, citrus-forward pastries.
Ingredients
- 250 g (2 cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 10 g (2 tsp) baking powder
- 3 g (½ tsp) salt
- 113 g (½ cup) unsalted butter, melted and cooled
- 2 large eggs
- 240 ml (1 cup) whole milk
- Zest of 2 lemons (about 2 tbsp / 6–8 g)
- 30 ml (2 tbsp) lemon juice
- 5 ml (1 tsp) vanilla extract
- Optional: 50 g (¼ cup) fine granulated sugar mixed with 1 tsp lemon zest for coating
Instructions
- Preheat the oven to 190°C (375°F) and prep the donut pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, whisk the melted butter, milk, eggs, lemon juice, lemon zest, and vanilla until smooth.
- Pour the dry ingredients into the wet and fold gently until just combined.
- Spoon or pipe batter into the donut cavities, filling each about ¾ full. Bake for 12–14 minutes.
- Let donuts cool in the pan for 3 minutes, then transfer to a cooling rack, and toss in the sugar-zest mixture while still warm.
Notes
Use fresh lemons for zest and juice for the best flavor. Adjust baking times if using different pan sizes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 60mg