Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Delightfully bright and tangy baked lemon donuts inspired by the Starbucks lemon loaf. These moist, cakey treats are topped with a tart-sweet lemon glaze, easy to make with no mixer required, perfect for breakfast, brunch, or snacking.

  • Total Time: 25 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 large egg
  • 3/4 cup granulated sugar
  • 6 ounces Greek yogurt (0% fat Fage recommended; sour cream may be substituted)
  • 1/4 cup canola or vegetable oil
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon extract (not lemon oil or lemon juice)
  • A few drops yellow food coloring (optional)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (or to taste)
  • 1 cup confectioners’ sugar (for the glaze)
  • 3 tablespoons lemon juice (for the glaze, adjust as needed)

Instructions

  1. Preheat oven to 350°F. Lightly spray or grease a 6-count non-stick donut pan and a mini muffin pan; set aside.
  2. In a large bowl, whisk together the egg, granulated sugar, Greek yogurt, oil, lemon zest, lemon extract, and optional yellow food coloring until smooth.
  3. Add the flour, baking powder, baking soda, and salt to the wet ingredients. Gently fold with a spatula or stir lightly with a spoon just until combined, avoiding overmixing to keep the donuts tender.
  4. Spoon the batter into prepared pans, filling each cavity about three-quarters full. Use a spoon or a piping bag made from a zip-top bag with a corner snipped off for precision. For mini muffins (donut holes), use a 2-tablespoon cookie scoop heaping with batter.
  5. Bake for 13 to 16 minutes until cooked through and springy to the touch. Typical times: donuts ~15 minutes, donut holes ~14 minutes. Test with a toothpick or finger to ensure doneness.
  6. Allow donuts to cool slightly while preparing the glaze.
  7. For the lemon glaze, in a small bowl, combine confectioners’ sugar and slowly whisk in lemon juice until smooth and pourable. Adjust thickness by adding more sugar or lemon juice as needed.
  8. Dip the tops of the warm donuts and donut holes into the glaze. Allow glaze to set briefly before serving.

Notes

You can use a mini donut pan, full-size muffin tin, or mini muffin pan for this recipe. Adjust baking times accordingly (smaller pans bake faster, larger pans take longer)., Do not substitute lemon extract with lemon juice or lemon oil; lemon extract provides the best authentic lemon flavor without overpowering., Store glazed or plain donuts in an airtight container at room temperature for up to 4 days., Refrigerate donuts sealed well; note the glaze may firm up and texture might dry slightly. Warm before serving., Freeze unglazed donuts individually wrapped or in a single layer on a baking sheet then transfer to freezer bags for up to 2 months. Thaw and glaze before serving., Reheat microwaving single donuts for 8-12 seconds or heating several in a 325°F (160°C) oven for 4-6 minutes until warmed through., Make donuts ahead and glaze fresh just before serving for best texture., Keep extra glaze refrigerated in a sealed container up to 1 week; whisk before use and adjust consistency with lemon juice or confectioners’ sugar.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast, Snack, Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 donut or mini muffin
  • Calories: 380 cal
  • Fat: 10 g
  • Carbohydrates: 65 g
  • Protein: 7 g