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Baked Lemon Donuts

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Ingredients

Warning0 allergens identified

Baked Lemon Donuts

For the Donuts

1 ¾ cups whole wheat white flour

1 ½ teaspoons baking powder

¼ tsp baking soda

¼ tsp kosher salt

¾ cup coconut sugar or sub with granulated or brown sugar

2 eggs

¾ cup low fat buttermilk or sub with your favorite milk

1 tbsp lemon zest

2 tablespoons fresh lemon juice

1 tsp pure vanilla extract

⅓ cup coconut oilor sub with your favorite oil

For the Glaze

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tsp lemon zest

Instructions

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Prepare the donuts:

Preheat the oven to 400 degrees. Spray the cavities of (2) donut pans with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about 1 minute. Add the buttermilk, lemon zest, juice and vanilla and whisk until well blended.

Add the dry ingredients to the wet ingredients and stir until just combined.

Place the batter into a zip top bag and cut off one of the corners. Pipe evenly into the (12) cavities of the prepared donut pan. Bake for 12-15 minutes or until puffed and the tops spring back when pressed gently.

Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely on the wire rack.

Prepare the glaze:

Place a sheet of waxed paper underneath the wire rack.

Place the powdered sugar, 2 tablespoons lemon juice and zest into a small bowl and whisk together until smooth. Add the remaining 1 tablespoon lemon juice if you’d like a thinner glaze. 1 cup powdered sugar,2-3 tablespoons fresh lemon juice,1 teaspoon lemon zest

Dip the top of each donut into the glaze, and place on the wire rack. Let the donuts stand at room temperature until the glaze has set. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, buttermilk, and coconut oil to room temperature before mixing to ensure even incorporation and achieve maximum lift and fluffiness in your baked donuts.
Zest Before Juicing 🍋
Always zest your lemons before cutting and juicing them, as it's nearly impossible to zest after juicing; this captures the most flavorful oils for both batter and glaze.
Don't Overmix the Batter 🥄
Fold wet ingredients into dry ingredients with minimal mixing until just combined to prevent gluten development, which keeps your donuts tender and light rather than dense and tough.
Precise Donut Pan Filling ⏱️
Use a piping bag or measuring spoon to fill donut molds to exactly two-thirds full; overfilling causes overflow and underfilling creates uneven, puffy results.
Glaze While Still Warm ✨
Dip donuts in lemon glaze while they're still warm from the oven to allow the coating to set smoothly and adhere beautifully, creating a professional-looking finish.