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Lemon Baked Donuts

with the lemon baked directly into the donuts and used as a glaze, these desserts won’t be lacking in taste.  The lemon zest brings a bright boost of citrus, complementing the baking spices of nutmeg and cinnamon.
5 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 12 donuts
Calories: 285kcal


For the Donuts

  • 2 ⅔ Cups flour
  • ¾ Cup sugar
  • 2 Tsp baking powder
  • ¼ Tsp nutmeg
  • ½ Tsp cinnamon
  • 1 Tbsp lemon zest
  • 2 Eggs
  • Cup lemon juice
  • Cup milk
  • ½ Cup oil

For the Icing

  • 1 Cup confectioners sugar
  • 2 Tbsp heavy cream
  • 3 to 4 Tbsp lemon juice


  • Preheat the oven to 425 degrees. Lightly grease a silicone donut pan and set aside.
  • In a bowl whisk together the flour, sugar, baking powder, nutmeg, cinnamon and lemon zest.
  • Forma well in the center and add the eggs, lemon juice, oil and milk. Slowly, thie 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 in a cooling rack.
  • Meanwhile, prepare the icing. In a small bowl combine the confectioners sugar, lemon juice and heavy cream until thick and smooth.
  • 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.


  • The donuts have a light and cake light texture that’s delicious and perfect to serve with a cup of coffee.
  • You can also add some chopped raspberries or blueberries to mix them up a little


Calories: 285kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 89mg | Potassium: 133mg | Fiber: 3g | Sugar: 23g | Vitamin A: 102IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg