Description
Delight in these light and zesty Lemon Sugar Baked Donuts, which combine a tender cake-like texture with a bright lemon flavor and a sweet sugary coating. Perfect for breakfast or an afternoon treat, these donuts are baked instead of fried, making them a lighter indulgence that’s easy to prepare at home.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar (divided as 1 cup for batter, additional for coating)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup whole milk (or substitute)
- â…“ cup melted butter (or oil)
- Zest and juice of 1 lemon
Coating
- Granulated sugar (for rolling after baking)
- Lemon zest (mixed with sugar for coating)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking and ensure easy removal post-baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined to ensure even leavening and sweetness distribution.
- Mix Wet Ingredients: In a separate bowl, beat the eggs together with the milk, melted butter, lemon zest, and lemon juice until fully blended to incorporate the lemon flavor uniformly.
- Combine Ingredients: Pour the wet mixture into the dry ingredients carefully and fold gently with a spatula just until combined — avoid overmixing to keep the donuts tender and light.
- Fill Donut Pan: Spoon the batter into the prepared donut pan cavities, filling each about two-thirds full to allow room for rising without overflowing.
- Bake Donuts: Place the pan in the oven and bake for 10 to 12 minutes until the donuts turn golden brown and springs back lightly when touched, indicating doneness.
- Cool and Coat: Remove from oven and let the donuts cool slightly on a wire rack. Meanwhile, prepare the coating by mixing granulated sugar with lemon zest, then gently roll each warm donut in the mixture to coat evenly for a sweet and tangy finish.
Notes
- For a dairy-free version, substitute whole milk with almond or oat milk, and melted butter with a neutral oil.
- Do not overmix the batter to avoid dense donuts; fold just until ingredients are combined.
- Using fresh lemon zest and juice is key to getting the vibrant lemon flavor.
- Make sure to grease the donut pan thoroughly to prevent sticking.
- Donuts are best eaten fresh but can be stored in an airtight container for up to 2 days.
