This Baked Lemon Doughnuts recipe is bursting with flavor! These gluten free doughnuts are soft and glazed with a sticky sweet lemon glaze.
To celebrate the arrival of spring this year I whipped up a batch of these Lemon Doughnuts. They are literally bursting with fresh lemon flavor and basically taste like sunshine.
Doughnuts are one of my all-time guilty pleasures. I love a freshly baked doughnut with a hot cup of coffee. I'm not usually into sweet desserts but doughnuts...doughnuts are a different story.
They're incredibly easy to make at home and one of those treats that's great every season of the year. The flavors can be customized according to the season.
After a long Minnesota winter and what I'm sure is a Vitamin D deficiency I'm ready for all the sunshine I can get!
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Do Baked Doughnuts Taste The Same As Fried?
Most of the doughnuts that are available at bakeries and grocery stores are fried in oil. Doughnuts fried in oil have a crispy surface and soft center.
Fried doughnuts are undoubtedly delicious in every way. The taste and texture of a doughnut fried in oil is unbeatable.
However, the process of frying doughnuts at home can be tedious and I don't know about you but the thought of scalding vats of oil on my stove top makes me a little nervous.
Baked doughnuts are slightly different in terms of texture as the edges do not become crispy as they bake but rather form a doughnut that is soft and pillowy.
I find baked doughnuts to be totally satisfying and MUCH easier to prepare than those that are fried.
Ingredients For Baked Lemon Doughnuts
Here's what you'll need to make these doughnuts at home:
- 1 ¼ cup Gluten Free Flour Blend (I love Bob's Red Mill 1 to 1 Flour)
- 1 ¼ tsp. Baking Powder
- ¼ tsp. Baking Soda
- ⅛ tsp. Nutmeg
- ⅛ tsp. Kosher Salt
- 2 Eggs
- ½ cup plus 1 Tbsp. Sugar
- ¼ cup Milk (can use any type of non-dairy milk you like)
- ½ cup Lemon Juice (split)
- Zest of 2 Lemons
- 1 tsp. Vanilla Extract
- 2 Tbsp. Unsalted Butter (melted)
- 1 cup Powdered Sugar
How To Make Lemon Doughnuts
Doughnuts are made much like any other baked good. The wet and dry ingredients are mixed separately and then combined to form a batter that is baked in a doughnut pan.
- Start by separating the wet and dry ingredients into two separate mixing bowls. In one bowl combine 1 ¼ cup gluten free flour blend, ½ cup plus 1 Tbsp. sugar, 1 ¼ tsp. baking powder, ¼ tsp. baking soda, ⅛ tsp. nutmeg, and ⅛ tsp. kosher salt. Stir until completely combined.
- In a separate bowl add 2 eggs, ¼ cup milk or non-dairy milk substitute, the zest of 2 lemons, ¼ cup lemon juice, 1 tsp. vanilla extract, and 2 Tbsp. melted unsalted butter (make sure that the butter is melted but not too hot or it might cook the eggs). Mix until completely combined.
- Slowly add the dry ingredients to the wet and stir until the mixture is completely combined.
A Few Things:
- The wet ingredients may look a little 'curdled' when combined. The citrus in the lemon interacts with the other ingredients in such a way that the mixture appears curdled but should dissipate when added to the dry ingredients.
- It's best to add the lemon zest to the batter before adding the lemon juice. Zesting a lemon is much easier before it is cut in half so I suggest doing this before juicing it.
- This recipe is gluten free and uses a gluten free flour blend. If gluten is not an issue for you it can be made using regular AP flour, however, I have not tested it using AP flour and cannot guarantee the outcome.
How To Pipe Doughnuts Into Pan
Once the batter is completely combined it's ready to pipe into pan and bake.
I learned this trick a few years ago and it works great for piping all manner of baked goods but works especially well with doughnut batter.
Doughnut batter is thick and sticky so I find that it's best to let the piping bag do most of the work.
I don't use an actual piping bag but rather a heavy-duty plastic freezer bag. If you own a piping bag you are more of an adult than I.
- Place a heavy-duty plastic freezer bag into a wide-lid mason jar or any wide-lid glass or jar.
- Transfer all of the batter from the mixing bowl to the plastic bag using a spatula.
- Remove the bag from the jar, squeeze the batter to one of the bottom corners and cut that corner with a scissors.
This will allow you to pipe the batter into the doughnut pan.
Do I Need To Use A Doughnut Pan?
I'm not one to own excessive kitchen gadgets that only get used a few times a year but a doughnut pan is an exception.
You can get a good doughnut pan for $15.00 or less at your local superstore or online. I find that investment is worth it because it makes the process simple and easy to clean.
You can make doughnuts without a pan by substituting a muffin tin with foil rolls placed in the center of the muffin cavities creating a makeshift doughnut cavity.
Check out this tutorial for detailed instructions regarding creating a makeshift doughnut pan!
How Long Should I Bake Homemade Doughnuts?
It's important to spray the doughnut pan or makeshift doughnut pan with cooking spray before adding the batter so that the doughnuts do not stick after baking.
- Heat oven to 350 degrees Fahrenheit.
- Spray a 6-cavity doughnut pan generously with cooking spray.
- Carefully pipe an equal amount of batter into each doughnut cavity. Even the tops out with a spatula if you like. Alternately, you can use a spoon to transfer the batter from the bowl to the doughnut pan. This is a little trickier but totally doable.
- Place the pan in the oven and bake for 12 minutes.
It's important not to overcook the doughnuts or they may become tough.
It's also important not to undercook them. I found 12 minutes to be perfect. The doughnuts should be light and springy to the touch when done.
How To Make Lemon Glaze
These Baked Lemon Doughnuts are not overly sweet and much of the sweetness comes from the glaze so I highly recommend not skipping this step!
This lemon glaze is so easy to make and can be prepared while the doughnuts are baking.
- To make it simply add 1 cup powdered sugar to a small mixing bowl.
- Slowly add ¼ cup lemon juice to the powdered sugar and stir together until the mixture forms a light syrup consistency.
How To Store Baked Lemon Doughnuts
Once the lemon doughnuts are finished baking remove them from the oven and set aside to cool.
- After the doughnuts have cooled completely remove them from the pan.
- Dip each doughnut into the lemon glaze and place them on a cooling rack with something placed underneath to catch the drips.
You can dip half of each doughnut in the glaze or flip it over to glaze the whole thing. This is entirely up to you.
These Baked Lemon Doughnuts are not overly sweet and if you like a sweeter treat I recommend glazing the entire doughnut or dipping them twice.
The doughnuts can be stored for up to 2-3 days in an airtight container either in the fridge or at room temperature. It's important to store them in a container or they will dry out.
Love old fashioned treats? Don't miss these recipes!
- Coffee Infused Banana Bread
- Old Fashioned Rhubarb Bread
- Jumbo Banana Muffins
- Roasted Banana Bread
- Pumpkin Coffee Cake
- Rhubarb Streusel Muffins
Can Baked Doughnuts Be Frozen?
Yes! Baked doughnuts can be stored in the freezer up to 3 months.
- To freeze glazed doughnuts arrange them on a cookie sheet and place it in the freezer for 3-4 hours.
- Remove the frozen doughnuts and place them in a heavy-duty plastic freezer bag. Remove any air from the bag, label, and store in the freezer.
- Thaw the doughnuts by placing the bag in the fridge 24 hours before serving. Be sure not to thaw and then re-freeze doughnuts as this can cause bacteria to grow.
Love sweet treats? Check out these recipes!
- Chocolate Irish Cream Doughnuts
- Scandinavian Almond Cake
- Old Fashioned Sugar Cookies
- Peanut Butter Blossoms
- Italian Chocolate Hazelnut Cake
- Toasted Coconut Chocolate Chip Cupcakes
- Blueberry Buckle
- Pumpkin Bread Pudding
- Roasted Pistachio Panna Cotta
Looking For More Baked Doughnut Recipes? Don't Miss These!
Baked Glazed Maple Doughnuts
Baked Chocolate Chili Mocha Donuts
Cinnamon Doughnuts with Brown Butter Glaze
Baked Lemon Doughnuts (Gluten Free)
Equipment
- Doughnut Pan
Ingredients
For The Doughnuts:
- 1 ¼ cup gluten free flour blend or AP flour if not gluten free
- ½ cup sugar plus 1 Tbsp.
- 1 ¼ tsp. baking powder
- ¼ tsp. baking soda
- ⅛ tsp. kosher salt
- ⅛ tsp. nutmeg freshly grated if possible
- 2 eggs
- ¼ cup milk or non-dairy milk alternative
- 2 lemons zest and juice
- 1 tsp. vanilla extract
- 2 Tbsp. unsalted butter melted
For The Lemon Glaze:
- 1 cup powdered sugar
- ¼ cup lemon juice
Instructions
- Heat oven to 350 degrees Fahrenheit.
- Generously spray a 6-cavity doughnut pan with cooking spray.
For The Doughnuts:
- In one bowl combine 1 ¼ cup gluten free flour blend, ½ cup plus 1 Tbsp. sugar, 1 ¼ tsp. baking powder, ¼ tsp. baking soda, ⅛ tsp. nutmeg, and ⅛ tsp. kosher salt. Stir until completely combined.
- In a separate bowl add 2 eggs, ¼ cup milk or non-dairy milk substitute, the zest of 2 lemons using a Microplane or small grater, ¼ cup lemon juice, 1 tsp. vanilla extract, and 2 Tbsp. melted unsalted butter (make sure that the butter is melted but not too hot or it might cook the eggs). Mix until completely combined.
- Slowly add the dry ingredients to the wet and stir until the mixture is completely combined.
- Place a heavy-duty plastic freezer bag into a wide-lid mason jar or any wide-lid glass or jar. Transfer all of the batter from the mixing bowl to the plastic bag using a spatula. Remove the bag from the jar, squeeze the batter to one of the bottom corners and cut that corner with a scissors.
- Carefully pipe an equal amount of batter into each doughnut cavity. Even the tops out with a spatula if you like. Alternately, you can use a spoon to transfer the batter from the bowl to the doughnut pan.
- Place the pan in the oven and bake for 12 minutes. Once they are finished baking remove the pan, set aside, and allow the doughnuts to cool completely.
For The Lemon Glaze:
- Add 1 cup powdered sugar to a small mixing bowl.
- Slowly add 4 Tbsp. lemon juice to the powdered sugar and stir together until the mixture forms a light syrup consistency.
- After the doughnuts have cooled completely remove them from the pan. Dip each doughnut into the lemon glaze and place them on a cooling rack with a paper towel underneath to catch the drips.You can dip each doughnut into the glaze halfway or flip them over and glaze the entire doughnut depending on how sweet you like them.
- To Serve: Garnish with extra lemon zest (optional).Note: This recipe uses 3-4 lemons altogether.
Notes
- The wet ingredients may look a little 'curdled' when combined. The citrus in the lemon interacts with the other ingredients in such a way that the mixture appears curdled but should dissipate when added to the dry ingredients.
- It's best to add the lemon zest to the batter before adding the lemon juice. Zesting a lemon is much easier before it is cut in half so I suggest doing this before juicing it.
- This recipe is gluten free and uses a gluten free flour blend. If gluten is not an issue for you it can be made using regular AP flour, however, I have not tested it using AP flour and cannot guarantee the outcome.
Gloria
I LOVE baked donuts. So much better than fried. I need to try a few of these recipes out.
Allyssa
Thanks a lot for sharing this very helpful recipe! Loved it!