Print

Lemon Sugar Baked Donuts Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/lemon-sugar-baked-donuts-recipe/