These fresh Lemon Baked Donuts are the perfect way to welcome spring with their light zesty flavour and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake and they are very moist too. I find them quite similar to Madelines. They are best the day they're made, but they still taste good the next day too.
The sponge is flavoured with lemon zest, then I've topped them with a zingy lemon icing using the juice from the lemon. I went a bit extra and did a yellow drizzle too and added some yellow sprinkles!
The post was updated with new photos and an amended recipe in February 2021.
How to make Lemon Baked Donuts...
In a bowl I mixed together milk, eggs, oil, lemon zest and caster sugar. I sieved in self raising flour and whisked it in.
I used a piping bag to add the batter into the donut pans and baked them for 12 minutes. I removed them from the tin and left them to cool.
To decorate the donuts I made a white icing using icing sugar, water and lemon juice. I spread the icing on top of each donut using a spoon. Then I made a yellow icing using icing sugar, water, lemon juice and yellow food colouring. I drizzled it over the donuts and added some sprinkles too.
Do I need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan* (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!
Tips for making the Lemon Baked Donuts:
- The donuts are baked upside down so that the top takes the shape of the mould, so when you flip them out of the tin they'll be the right way round!
- You can decorate these donuts any way you like, they would also be yummy dipped in melted white chocolate, or with a simple dusting of icing sugar.
- The food colouring I used for the yellow icing was Sugarflair. I also really like using Pro Gel food colourings.
Recommended equipment & ingredients*
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More lemon recipes...
For the donuts
- 175 g Caster sugar
- 30 ml Vegetable oil
- 175 ml Milk (cow's or plant milk)
- 2 Eggs large
- 2 Lemons zest only
- 225 g Self raising flour
- Butter for greasing
For the white icing
- 250 g Icing sugar
- 2 ½ tbsp Lemon juice
- 1 ½ tsp Water
For the yellow icing
- 50 g Icing sugar
- 1 ½ tsp Lemon juice
- Yellow food colouring
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease a 12 hole donut tins (or two 6 hole ones) with the butter
- In a bowl mix together the milk, eggs, vegetable oil, caster sugar and the zest of the lemons
- Sieve in the self raising flour and whisk until a smooth batter forms
- Divide the batter between the tins. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too, or pour into a jug
- Bake them for 12 minutes or until they spring back when you press your finger into them, then remove them from the tin (I use a spoon to prise them out) and leave to cool
- Make the white icing by mixing the ingredients together
- Spread the icing on top of the donuts with a palette knife or spoon
- Make the yellow icing by mixing the ingredients together, put it into a piping bag and drizzle it over the donuts
- Add some sprinkles if you like
- They are best the day they're made, but you can store leftovers in an airtight cotainer and eat within 3 days
Recipe adapted from Lakeland.