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Lemon Baked Donuts

Lemon Baked Donuts

Lemon baked donuts with lemon icing
Course Dessert
Cuisine American
Keyword Donut
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Calories 268kcal
Author thebakingexplorer


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


Calories: 268kcal | Carbohydrates: 56g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 18mg | Potassium: 78mg | Fiber: 1g | Sugar: 40g | Vitamin A: 68IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg