Lemon Sugar Baked Donuts Recipe

Introduction

These Lemon Sugar Baked Donuts are a bright, refreshing twist on a classic favorite. Light, fluffy, and bursting with lemon flavor, they’re perfect for breakfast or a sweet afternoon treat.

Ingredients

• 1 cup white whole wheat flour (120g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅓ cup granulated sugar (67g)
• 1 tablespoon lemon zest (about 1 medium lemon)
• 1 large egg, room temperature
• ½ teaspoon pure vanilla extract
• ¼ cup Greek yogurt, room temperature (65g)
• ⅓ cup milk, room temperature (80mL)
• 2 tablespoons lemon juice (30mL)
• 2 tablespoons coconut oil, melted and slightly cooled (30mL)
• 1 tablespoon lemon zest (for lemon sugar topping)
• ⅓ cup granulated sugar (67g) (for lemon sugar topping)
• 2 tablespoons simple syrup (30mL) (for applying lemon sugar)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Prepare a donut pan by spraying it with non-stick spray and set aside.
2. Step 2: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and kosher salt until combined.
3. Step 3: In a small bowl, combine ⅓ cup granulated sugar with 1 tablespoon lemon zest. Use your fingers to work the zest into the sugar, creating the lemon sugar.
4. Step 4: In another bowl, whisk the egg, lemon sugar, vanilla extract, and Greek yogurt until smooth. Add the milk and lemon juice, whisking until combined. Then whisk in the melted coconut oil.
5. Step 5: Pour the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick.
6. Step 6: Spoon the batter into the donut pan wells, filling each about ¾ full. Bake for 8-10 minutes, until the edges are lightly browned.
7. Step 7: Let the donuts cool in the pan for a few minutes, then transfer to a wire rack to cool completely. If you have extra batter, let the pan cool and bake additional donuts or use a greased mini muffin pan for donut holes.
8. Step 8: For the topping, combine ⅓ cup granulated sugar with 1 tablespoon lemon zest and mix well. Lightly brush the tops of the cooled donuts with simple syrup. Dip the tops into the lemon sugar so it sticks, creating a bright, sweet coating.

Tips & Variations

• Use fresh lemon zest for the brightest citrus flavor and avoid the bitter white pith.
• If you don’t have Greek yogurt, sour cream or plain yogurt can be used instead.
• Try swapping coconut oil with melted butter for a richer donut.
• For a glazed version, skip the lemon sugar topping and drizzle with a simple lemon glaze made from powdered sugar and lemon juice.

Storage

Store the baked donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently 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?

This recipe relies on white whole wheat flour for structure. To make it gluten-free, try using a gluten-free baking blend, but results may vary and the texture could be different.

How do I make simple syrup for the topping?

Simple syrup is easy to make by dissolving equal parts sugar and water over low heat. Once dissolved, cool before using to brush on donuts.

Lemon Sugar Baked Donuts Recipe

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★★★★★

4.8 from 139 reviews

These Lemon Sugar Baked Donuts are a delightful treat featuring a tender, lemon-infused cake base made with whole wheat flour and Greek yogurt. Topped with a bright and zesty lemon sugar coating that adheres perfectly thanks to a simple syrup glaze, these baked donuts offer a fresh, tangy flavor combined with a soft, moist texture, all made in a quick oven bake method.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 donuts plus about 6 donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lemon Donuts

• 1 cup white whole wheat flour (120g)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• ⅓ cup granulated sugar (67g)
• 1 tablespoon lemon zest (about 1 medium lemon)
• 1 large egg, room temperature
• ½ teaspoon pure vanilla extract
• ¼ cup Greek yogurt, room temperature (65g)
• ⅓ cup milk, room temperature (80mL)
• 2 tablespoons lemon juice (30mL)
• 2 tablespoons coconut oil, melted and slightly cooled (30mL)

Lemon Sugar Topping

• 1 tablespoon lemon zest
• ⅓ cup granulated sugar (67g)
• 2 tablespoons simple syrup (30mL)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray to ensure easy release of the donuts after baking and set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup white whole wheat flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon kosher salt until well combined.
3. Make Lemon Sugar Base: In a small bowl, combine ⅓ cup granulated sugar and 1 tablespoon lemon zest. Use your clean fingers to rub the zest into the sugar, infusing it with fresh lemon flavor.
4. Prepare Wet Ingredients: In another bowl, whisk 1 large egg, the prepared lemon sugar (⅓ cup), ½ teaspoon vanilla extract, and ¼ cup Greek yogurt until smooth. Add ⅓ cup milk and 2 tablespoons lemon juice, whisking again. Finally, stir in the melted coconut oil until fully incorporated.
5. Combine Batter: Pour the dry ingredients into the wet ingredients. Gently mix until just combined; the batter will be slightly thick yet smooth. Avoid overmixing for tender donuts.
6. Fill Donut Pan: Spoon the batter into each donut mold, filling about ¾ full to allow space for rising without overflow.
7. Bake: Bake in the preheated oven for 8-10 minutes until the edges turn lightly golden and a toothpick inserted comes out clean. Let the donuts cool in the pan for a few minutes before transferring to a wire rack to cool completely.
8. Optional Donut Holes: If desired, use any remaining batter to fill a greased mini muffin pan for donut holes. Bake alongside the donuts, about 6 pieces, under the same conditions.
9. Prepare Topping: For the lemon sugar topping, combine ⅓ cup granulated sugar with 1 tablespoon lemon zest in a small bowl and rub together with your fingers to release the lemon oils.
10. Apply Topping: Using a pastry brush, lightly brush simple syrup onto the top of each cooled donut to create a sticky surface. Dip or sprinkle the lemon sugar mixture on top so it adheres, providing a bright, sweet finishing touch.

Notes

• Room temperature ingredients help the batter mix more smoothly and bake evenly.
• Do not overmix the batter to avoid tough donuts; gentle mixing is key.
• If you don’t have white whole wheat flour, you can substitute with all-purpose flour for a lighter texture.
• Simple syrup can be made by dissolving equal parts sugar and water over low heat and cooling before use.
• Use a wire rack to cool donuts fully to prevent sogginess on the bottom.
• Donut holes can be a fun variation and smaller bake time ensures they cook evenly with the larger donuts.

Keywords: lemon baked donuts, healthy lemon donuts, baked donut recipe, lemon sugar topping, whole wheat donuts