These Baked Lemon Donuts are soft, fluffy, and simple to make at home. Baked instead of fried, they have a tender crumb thanks to white whole wheat flour and buttermilk, and each donut is finished with a bright, tangy lemon glaze for a burst of citrus in every bite.
I recently baked a batch after a friend gave me fresh lemons from her tree. I wanted a recipe that showcased the lemons without overpowering them. These Lemon Glazed Baked Donuts were perfect — light, slightly tangy, and not overly sweet.
The batter uses white whole wheat flour for a tender texture, while buttermilk and fresh lemon juice add brightness. Coconut oil and coconut sugar give a subtle, warm flavor, but you can swap in neutral oil or granulated sugar if preferred.
Make a batch for a weekend breakfast, spring brunch, or a holiday like Easter or Mother’s Day. They come together quickly and are a crowd-pleaser.
Why you’ll love this recipe
- Quick and easy: ready in about 30 minutes from start to finish.
- Light texture: soft, springy donuts that aren’t overly sweet.
- Fresh flavor: a simple lemon glaze amplifies the citrus notes.
- Versatile: perfect for brunches, spring gatherings, and celebrations.
Recipe ingredients
You can customize this recipe based on what you have on hand. Use all-purpose flour instead of white whole wheat if needed, and substitute other sugars or oils as noted below.
- Flour: 1 3/4 cups white whole wheat flour (all-purpose works too).
- Baking powder & baking soda: leavening for soft, tender donuts.
- Sugar: 3/4 cup coconut sugar (or granulated/brown sugar).
- Oil: 1/3 cup coconut oil (or any neutral oil).
- Eggs: 2 large eggs.
- Buttermilk: 3/4 cup low-fat buttermilk (or your preferred milk; see notes for a simple swap).
- Lemons: 1 tablespoon lemon zest and 2 tablespoons fresh lemon juice in the batter; additional lemon juice and powdered sugar for the glaze.
- Vanilla: 1 teaspoon pure vanilla extract.
- Powdered sugar: 1 cup for the lemon glaze.
See the instructions below for full quantities and step-by-step directions.
How to make baked lemon donuts
The prep is quick — about 15 minutes — and baking takes another 12–15 minutes. The lemon glaze is optional but highly recommended for a fresh finish.
Pro tip: Spray your donut pans with non-stick cooking spray so the donuts release easily.
- Preheat and prepare pans. Preheat oven to 400°F. Lightly spray two 6-cavity donut pans (or one 12-cavity pan).
- Mix dry ingredients. Whisk together 1 3/4 cups white whole wheat flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt in a medium bowl.
- Combine wet ingredients. In a large bowl, whisk 3/4 cup coconut sugar, 1/3 cup melted coconut oil, and 2 large eggs until frothy. Add 3/4 cup buttermilk, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla; whisk to combine.
- Fold together. Add the dry ingredients to the wet and stir until just combined; avoid overmixing.
- Fill the pans. Transfer batter to a zip-top bag and snip a corner, or use a piping bag. Pipe evenly into the 12 donut cavities.
- Bake. Bake 12–15 minutes, until donuts are puffed and spring back when lightly pressed.
- Cool. Cool in the pan on a wire rack for 10 minutes, then remove and cool completely on the rack before glazing.
- Make glaze. Whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest until smooth. Add the third tablespoon of juice if you prefer a thinner glaze.
- Glaze and set. Dip the top of each cooled donut into the glaze and return to the rack. Let set at room temperature until the glaze firms up, then serve.
Recipe FAQs
Start with only 2 tablespoons of lemon juice and whisk into the powdered sugar. Add a little more juice only if you need a thinner consistency.
Yes. Use any dairy or non-dairy milk. To make a quick homemade buttermilk, stir 1 tablespoon of lemon juice or vinegar into 3/4 cup milk and let sit for 5–10 minutes until slightly soured.
Store cooled, glazed donuts in an airtight container at room temperature for up to 3 days. If freezing, omit the glaze and freeze the plain donuts; glaze after thawing for best texture.
Recipe notes
- Pro tip: Don’t make the glaze until the donuts are cool and you’re ready to dip—glaze can thicken and harden in the bowl as it sits.
- No buttermilk? Make a quick substitute by stirring 1 tablespoon lemon juice into 3/4 cup milk and letting it rest for 5–10 minutes.
- For a less tangy glaze, replace part of the lemon juice with milk when mixing the powdered sugar.
- Leftovers keep best in an airtight container at room temperature for up to 3 days.
More lemon desserts you’ll love
- Lemon bars
- Lemon pudding cake
- Meyer lemon Greek butter cookies
- Mini lemon cheesecakes
Did you try this recipe? If so, leave a review below and tag the creator on social media so others can find this recipe and enjoy it too.
Baked Lemon Donuts with Lemon Glaze
Servings: 12 donuts | Prep: 15 mins | Cook: 15 mins | Total: 30 mins
Ingredients
For the donuts:
- 1 3/4 cups white whole wheat flour (or all-purpose)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup coconut sugar (or granulated/brown sugar)
- 1/3 cup coconut oil (melted) or neutral oil
- 2 large eggs
- 3/4 cup low-fat buttermilk (or milk with 1 tbsp lemon juice)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400°F. Spray the donut pans with non-stick spray.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk the sugar, eggs, and oil until frothy. Add the buttermilk, lemon zest, lemon juice, and vanilla; whisk to combine.
- Fold the dry ingredients into the wet until just combined. Do not overmix.
- Transfer batter to a piping bag or a zip-top bag with a corner snipped. Pipe evenly into the 12 donut cavities.
- Bake for 12–15 minutes until donuts are puffed and spring back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then remove and cool completely.
- Prepare the glaze by whisking powdered sugar with 2 tablespoons lemon juice and the zest. Add the optional third tablespoon if you prefer a thinner glaze.
- Dip the top of each cooled donut into the glaze and return to the rack. Let the glaze set before serving.
Nutrition (per donut, approximate)
Calories: 223 kcal | Carbohydrates: 37 g | Protein: 4 g | Fat: 7 g | Sugar: 23 g
Notes
- Do not prepare the glaze too far in advance; it will thicken as it sits.
- For freezing, omit the glaze and freeze plain donuts; glaze after thawing.
- Feel free to swap ingredients to suit dietary needs or pantry staples.