Lemon Donuts are light, citrusy baked donuts topped with a bright lemon glaze. They make a refreshing start to the morning, a delightful companion to afternoon coffee or tea, or a simple, zingy dessert. If you love lemon flavor, these baked lemon-glazed donuts are sure to please.
These baked donuts are quick and almost mess-free because they’re made in a donut pan instead of being fried. Baking donuts is a fast shortcut to tender, cake-style donuts in roughly 30 minutes — no proofing or hot oil required. With lemon zest, juice, and lemon kefir in the batter and glaze, these donuts deliver bright, layered citrus flavor.
This recipe is sponsored by Lifeway Kefir. Their organic whole milk lemon kefir adds moisture and tang while keeping the batter light. I like using lemon kefir in these donuts and other lemon baked goods for extra flavor and a fluffy texture.
Why You’ll Love This Recipe
- Bright lemon flavor from juice, zest, and lemon kefir.
- Simple 3-ingredient lemon glaze.
- Baked in a donut pan — no frying needed.
- Fluffy, tender cake-style donuts ready in about 30 minutes.
Ingredients
- This recipe uses lemon zest in both the batter and the glaze, plus lemon juice in the glaze.
- Lifeway Organic Lemon Whole Milk Kefir adds moisture, tang, and extra lemon flavor.
- Vegetable oil keeps the donuts rich and moist.
- Baking powder ensures a light, tender crumb.
See the recipe card below for complete ingredient amounts and measurements.
Substitutions & Variations
- For a simple finish, brush melted butter on warm donuts and toss in lemon-scented sugar (rub lemon zest into granulated sugar first).
- Bake the same batter in a muffin tin and fill the centers with lemon curd for filled muffins.
- Drizzle melted white chocolate over the donuts instead of the lemon glaze for a sweeter option.
- Add 1 teaspoon of poppy seeds to the batter for classic lemon-poppy seed donuts.
- If lemon kefir isn’t available, use plain whole milk kefir or buttermilk as a substitute.
If you try other swaps or additions, share the results in the comments — we’d love to know how it turned out!
How to Make Lemon Baked Donuts
Step 1: Preheat the oven to 350°F. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 2: In a large bowl, whisk together vegetable oil, granulated sugar, and lemon zest until well combined. Add the egg, vanilla, and lemon kefir and mix until smooth.
Step 3: Fold the dry ingredients into the wet ingredients gently until there are no streaks of flour.
Step 4: Pipe or spoon the batter into a greased donut pan, filling each cavity about two-thirds full. Bake on the middle rack until the donuts spring back when lightly pressed.
Step 5: Make the glaze by whisking powdered sugar with lemon juice, lemon zest, and a little milk or water until smooth. Adjust liquid to reach the desired consistency.
Step 6: Let the donuts cool on a wire rack, then dip or drizzle with the lemon glaze. Allow the icing to set before serving.
Expert Baking Tips
- Fill each donut cup about 2/3 full. Bake times may vary by pan size and material; remove when the donuts spring back to a light touch.
- Avoid overmixing to keep the crumb tender — fold until just combined.
- If using a flexible silicone pan, place it on a baking sheet before filling to make it easier to handle in and out of the oven.
Recipe FAQs
Lemon zest is the thin, colored outer layer of the lemon peel (the yellow part). It contains flavorful oils that add intense citrus aroma and taste.
No. This batter is formulated for baking in a donut pan and will not perform the same if fried.
Lemon-flavored kefir is available from several brands in grocery stores and online in the dairy or refrigerated beverages section. Use a similar whole-milk kefir or buttermilk if needed.
Storage
Room Temperature
Un-iced donuts are best the day they’re made but can be kept in an airtight container at room temperature for up to 3 days.
Refrigerator
Iced donuts should be stored in the refrigerator and will keep for up to a week.
Freezing Instructions
Freeze fully cooled, un-iced donuts in a freezer-safe bag for up to 2 months. Thaw and then glaze or warm before serving.
More Recipes You’ll Love
- Lemon Snack Cake with Cream Cheese Frosting
- Lemon Cupcakes with Strawberry Filling
- Lemon Zucchini Cupcakes
- Lemon Cream Cheese Muffins
Did you try this recipe? Leave a review below and tag @brokenovenbaking on Instagram!
📖 Recipe
Baked Lemon Donuts with Icing
Kayla Burton
Pin Recipe
Equipment
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Donut pan
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Mixing bowls
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Measuring spoons and cups or scale
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Whisk and spatula
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Piping bag (optional)
Ingredients
Lemon Donuts
- 1 1/4 cups (156 g) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (60 ml) vegetable oil
- 1/3 cup (67 g) granulated sugar
- 2 teaspoons lemon zest
- 1 large egg, room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup (118 ml) Lifeway Organic Lemon Whole Milk Kefir (or plain kefir/buttermilk), room temperature
Lemon Icing
- 1 cup (120 g) powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1–2 tablespoons milk or water, as needed for consistency
Instructions
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Preheat oven to 350°F and grease a donut pan.
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Whisk together flour, baking powder, and salt in a medium bowl.
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In a large bowl, whisk oil, sugar, and lemon zest. Add the egg, vanilla, and kefir and mix until combined.
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Fold the dry ingredients into the wet just until the flour streaks disappear.
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Pipe or spoon batter into the prepared pan, filling each cavity about 2/3–3/4 full.
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Bake on the middle rack until donuts spring back with a gentle poke, about 10–15 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
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Whisk powdered sugar with lemon juice, zest, and enough milk or water to make a smooth glaze. Dip or drizzle over cooled donuts and let set.
Notes
Donut pan: Yield and bake time depend on pan size and material — adjust as needed.
Storage: Un-iced donuts: room temperature up to 3 days or freeze up to 2 months. Iced donuts: refrigerate up to 5–7 days.
Nutrition: Nutritional values are estimates per iced donut based on 6 donuts; accuracy is not guaranteed.
Carbohydrates: 52 g
Protein: 4 g
Fat: 11 g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.