Name: Baked Glazed Lemon Donuts
Prep time: 10 min
Cook time: PT-487196H18M25S
Total time: PT-487196H18M25S
Cuisine: American
Ingredients: 1 large egg; ¾ cup sugar; 1 cup sour cream; ¼ cup vegetable oil; 1 tablespoon lemon zest; 1 tablespoon lemon extract (no substitutions); Yellow food coloring, optional; 1¼ cups all‑purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; For the glaze: 1½ cups powdered sugar, 5 tablespoons fresh lemon juice

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Short Description

Soft, tangy baked lemon donuts topped with a glossy lemon glaze—light, citrusy, and irresistibly fresh.

Why You’ll Love This Recipe

Bright lemon flavor in both the batter and glaze
Tender, moist texture thanks to sour cream
Easy to bake—not fried, with minimal cleanup
Gorgeous glazed finish that delivers sweetness and zing
Perfect treat for breakfast, brunch, or dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

To Make the Donuts:

1 large egg
¾ cup sugar
1 cup sour cream
¼ cup vegetable oil
1 tablespoon lemon zest
1 tablespoon lemon extract (no substitutions)
Yellow food coloring, optional (as much as needed for desired color)
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

To Make the Glaze:

1½ cups powdered sugar
5 tablespoons fresh lemon juice

Directions

Make the Donuts

Preheat your oven to 350°F (175°C). Lightly spray a 6‑count donut pan with cooking spray and set aside.
In a mixer or large bowl, combine sour cream, egg, sugar, oil, lemon zest, lemon extract, and optional food coloring. Mix until smooth.
Fold in flour, baking powder, baking soda, and salt until just combined—do not overmix.
Fill each donut cavity about ¾ full with batter.
Bake for 13–15 minutes, until the donuts spring back to the touch. Remove from oven and let cool slightly in pan.

Prepare the Lemon Glaze

In a small bowl, whisk powdered sugar and 5 tablespoons fresh lemon juice until smooth and combined. Add juice gradually until you reach a pourable yet thick consistency. If glaze is too thin, whisk in more sugar.

Glaze the Donuts

While donuts are still warm, remove from pan and gently dunk the top half of each donut into the glaze. Place on a wire rack to let excess drip and glaze set.
If baking a second batch, clean and re-spray the pan, refill and repeat baking and glazing steps. (If glaze thickens between batches, reheat briefly in the microwave and stir.)

Servings And Timing

Servings: Makes 10 donuts (two batches)
Prep Time: ~10 minutes
Bake Time (per batch): ~13–15 minutes
Glazing & Cooling Time: ~10 minutes
Total Time: ~35–40 minutes for two batches

Variations

Barely glazed: Use half the glaze for a thinner coating and more sweet-tang contrast
Sugar crunch: Sprinkle sanding sugar or zest on freshly glazed donuts for texture
Citrus twist: Substitute lime zest and juice for a lime version
Chocolate drizzle: Melt white or dark chocolate and drizzle over glaze for a layered finish
Mini donuts: Use a mini donut pan and reduce bake time to 8–10 minutes

Storage/Reheating

Store: Place cooled donuts in an airtight container at room temperature for up to 4 days
Storage Tip: Layer donuts loosely with parchment paper to prevent sticking
Reheat: For a fresh-out-of-the-oven feel, warm gently in a 300°F oven for 3–4 minutes before serving

FAQs

1. Can I omit lemon extract?

Lemon extract provides concentrated flavor. If unavailable, use an extra teaspoon of zest—but results may be milder.

2. Do I need to grease the pan well?

Yes—ensuring the pan is well sprayed helps donuts release cleanly and maintain shape.

3. Why use sour cream?

It makes the texture moist and tender, and balances the tangy lemon flavor.

4. Can I make these gluten-free?

Yes—substitute flour with a 1:1 gluten-free baking flour blend.

5. Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately and combine just before baking for best results.

6. How do I keep glaze smooth?

Stir well and use glaze immediately—it thickens as it cools, but a quick microwave shake revives it.

7. Can I freeze glazed donuts?

You can freeze unfrosted donuts for up to 1 month. Thaw, then glaze fresh before serving.

8. Why bake instead of fry?

Baked donuts use less oil, are lighter, and still maintain a soft, cakey texture without deep frying.

9. Will the glaze run off warm donuts?

Allow donuts to cool slightly so the glaze adheres better—but still glazes while warm to set nicely.

10. Can I use cream cheese instead of sour cream?

Cream cheese is denser and thicker. Sour cream gives better moisture and tenderness in the crumb.

Conclusion

These Baked Glazed Lemon Donuts bring together zesty lemon flavor, soft cake-like texture, and sweet-tart glaze in every bite. With minimal effort and no frying required, they deliver a fresh, homemade donut experience that feels indulgent—but balanced and approachable. Perfect for brunches, morning coffee, or any citrus craving.

Maggie

Baked Glazed Lemon Donuts

Short Description

Why You’ll Love This Recipe

Ingredients