Lemon donuts are soft cake donuts that are baked, not fried. Made with white whole wheat flour and topped with a lemon sugar, they are full of lemon flavor!
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It's been a while since I posted a healthier breakfast recipe and the start of a new year and citrus season seems like a good time to bring you another one!
Now healthy is always a subjective term, but these homemade lemon donuts are made with Greek yogurt and white whole wheat flour for more protein. And while they still contain sugar, it's not nearly as much as a traditional donut recipe. My sugar bugs didn't mind these changes a bit!
Baked cake donuts are simple to make and are always welcome for a breakfast at my house.
💗 why you will love these baked donuts
- Texture ~ they are soft, fluffy and cake like since they are baked.
- Healthier ~ made with white whole wheat flour and a lot less sugar than many donut recipes.
- Flavor ~ the lemon sugar topping, lemon zest and lemon juice all bring a bright lemon flavor. Perfect for lemon lovers!
🍋 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. I love King Arthur flour.
- Baking powder and baking soda ~ gives the homemade donuts a little lift.
- Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
- Granulated sugar ~ to add a little sweetness. Used both in the lemon donuts and the lemon sugar coating.
- Lemons ~ both the zest and juice of fresh lemons is needed. Microplane is who makes my favorite zesting tool. And this is the juicing tool I use.
- Egg ~ one large at room temperature.
- Vanilla ~ just a little to balance the flavors.
- Greek yogurt ~ adds moisture and a little protein. Ideally it should be at room temperature. You can substitute with sour cream if you don't have Greek yogurt.
- Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
- Coconut oil {not shown} ~ adds moisture. You want the oil in it's melted form.
- Simple syrup {not shown} ~ just a tiny bit so the lemon sugar coating will stick to the baked lemon donuts. The cake donuts are absolutely amazing with my friend Lindsey's lemon simple syrup! You only need a couple tablespoons and can use the rest for cocktails or Lindsey's lemon soda {she should be your go-to girl for creative syrups and drink recipes}!
👩🏻🍳 how to make lemon donuts
Start by preheating the oven to 350°F and prepare a donut pan with non-stick spray and set aside.
In a medium size bowl, whisk together the white whole wheat flour, baking powder, baking soda and kosher salt.
Then in a small bowl, create the lemon sugar by combining the granulated sugar with the lemon zest and work it together with your {clean} fingers to infuse the sugar with the lemon zest.
In another bowl, whisk the egg, lemon sugar, vanilla and Greek yogurt until combined.
Then add the milk and lemon juice and whisk until combined.
Finally add the coconut oil and whisk until fully combined.
Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.
Spoon the batter into each donut well, filling about ¾ of the way full. Bake until the edges are lightly browned.
If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts.
🍩 how to make the lemon sugar topping
Combine the granulated sugar with the lemon zest and use your fingers to work the zest into the sugar.
Then use a pastry brush to lightly brush the top of each donut with simple syrup and then dunk the top of the donut into the prepared lemon sugar. The simple syrup helps the lemon sugar to stick to the donut.
📝 tips for the best homemade donuts
- Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
- Don't overfill the donut pan, ¾ of the way is the ideal amount.
- Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
- If you only have one donut pan, use a mini muffin pan to make donut holes with the remaining batter.
variations
Donut holes ~ use mini muffin pans instead of a donut pan.
Filled donuts ~ fill the mini donut holes with your favorite jam or lemon curd.
Glazed donuts ~ use a donut icing with powdered sugar. Just substitute lemon juice for the orange juice in this baked donut recipe icing.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
If you don't have a donut pan, they can be baked in a muffin pan. Bake at the same temperature for about 12-14 minutes or until lightly browned at the edges.
I do not recommend this substitution. Lemon extract is much stronger than lemon juice. You need fresh lemons for the zest, so juicing them is simple to do after you've removed the zest.
For this recipe, no, they do not. BUT, the egg, milk and Greek yogurt will combine so much easier and create a better emulsion that traps air if they are not cold. The trapped air then expands during baking to create a fluffier donut.
I prefer homemade donuts when they are freshly baked. That being said, they are cake donuts and if you need to make them ahead you can. Just allow them to cool completely and store in an airtight container for 1-2 days. I would wait to put the lemon sugar topping on until you are ready to serve them.
🫙 how to store
Baked lemon donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week.
Non lemon sugared donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator, then allow to come to room temperature. Top with the lemon sugar once room temperature.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Lemon Donuts. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more citrus recipes to try
- Lemon Truffles
- Lime Cookies
- Lemon White Chocolate Cake
- Key Lime Cookies
- Mini Key Lime Cheesecake
- Lemon Sugar Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Lemon Donuts
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
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
- 1 tablespoon lemon zest
- ⅓ cup granulated sugar 67g
- 2 tablespoons simple syrup* 30mL
Instructions
- Preheat oven to 350°F. Prepare a donut pan with non-stick spray and set aside.
- In a medium size bowl, whisk together the white whole wheat flour (1 cup/120g), baking powder (1 teaspoon), baking soda (¼ teaspoon), and kosher salt (½ teaspoon).
- In a small bowl, create the lemon sugar by combining the granulated sugar (⅓ cup/67g) with the lemon zest (1 tablespoon) and work it together with your (clean) fingers to infuse the sugar with the lemon zest.
- In another bowl, whisk the egg (1 large), lemon sugar (⅓ cup/67g), vanilla (½ teaspoon) and Greek yogurt (¼ cup/65g) until combined. Then add the milk (⅓ cup/80mL) and lemon juice (2 tablespoons/30mL) and whisk until combined. Finally add the coconut oil (2 tablespoons/30mL) and whisk until fully combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Spoon the batter into each donut well, filling about ¾ of the way full.
- Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. If making two more donuts, allow the pan to cool and then bake the remaining batter. If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts.
for the lemon sugar topping
- Combine the granulated sugar (⅓ cup/67g) with the lemon zest (1 tablespoon) and use your fingers to work the zest into the sugar.
- Use a pastry brush to lightly brush the top of each donut with simple syrup and then dunk the top of the donut into the prepared lemon sugar. The simple syrup helps the lemon sugar to stick to the donut.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These lemon donuts have the most amazing texture for containing whole wheat flour! And that lemon sugar really takes them over the top!
Tasia says
I'm so happy you enjoyed them Michelle!