Name: Glazed Lemon Donuts
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 ounces Biscuit Dough; 1.5 cups Powdered Sugar; 2 tablespoons Lemon Juice; 1 Lemon Zest

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Glazed Lemon Donuts

Cake Mix Recipes Verified

Ingredients

Warning0 allergens identified

Glazed Lemon Donuts

16 ounces Biscuit Dough

1 ½ cups Powdered Sugar

2 tablespoons Lemon Juice

1 Lemon Zestoptional

Instructions

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Instructions

Place a cooling rack over a baking tray and set aside.

Place your frying oil in a dutch oven over medium heat. Use a candy thermometer to ensure you bring the oil to 350F.

Cut out the center of each biscuit and then stretch the biscuit a bit to make the hole and biscuit donut wider – approximately by 1/2″.

Once oil is hot, fry each donut individually for about 1 minute per side, until golden brown.

Set each fried donut on the cooling rack to allow excess oil to drip off.

Once all donuts have been fried, turn off the heat for the oil.

Sift the powdered sugar into a large bowl.

Whisk in the lemon juice and most of the zest from 1 lemon.

Dip each donut into the lemon glaze, then place back on the cooling rack.

If desired, garnish with additional lemon zest.

Allow to sit until glaze is set, about 30 minutes.

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Tips & Tricks (5)

Zest Maximization 🍋
Roll your lemon on the counter before zesting to release more essential oils and intensify the citrus flavor in your donuts.
Oil Temperature Precision 🌡️
Use a candy thermometer to maintain oil at 350°F for perfectly golden donuts that are crispy outside and tender inside without absorbing excess oil.
Biscuit Dough Hack 🥐
Chill the biscuit dough for 15 minutes before cutting to ensure cleaner, more defined donut shapes that hold their structure during frying.
Glaze Consistency Trick 🥄
Add lemon juice to your powdered sugar glaze gradually, using a whisk to control thickness - it should be thin enough to drip but not so runny that it completely slides off the donut.
Draining Technique 💧
Use a wire rack placed over a baking sheet for draining fried donuts, allowing excess oil to drip away while keeping the bottoms crisp and preventing sogginess.