Lemon Sugar Baked Donuts Recipe
Delight in these bright and fluffy Lemon Sugar Baked Donuts, a perfect treat that combines the zesty freshness of lemon with the sweet crunch of sugar. These baked donuts offer a lighter alternative to fried ones while maintaining a soft, tender crumb and a deliciously tangy coating that’s sure to brighten your day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 donuts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Lemon Sugar Coating
- ½ cup granulated sugar
- 1 tablespoon lemon zest
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a donut pan to ensure easy release after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt until well combined, distributing leavening agents evenly.
- Combine wet ingredients: In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract, mixing until the wet mixture is smooth and homogenous.
- Create the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix to keep the donuts tender.
- Fill the donut pan: Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full to allow room for rising.
- Bake donuts: Bake in the preheated oven for 12-15 minutes, or until the donuts are golden and a toothpick inserted into the center comes out clean.
- Prepare lemon sugar coating: While donuts bake, mix the granulated sugar and lemon zest in a shallow bowl for coating.
- Coat the donuts: Once the donuts are slightly cooled but still warm, gently dip each donut into the lemon sugar mixture to coat evenly, then place on a cooling rack.
- Serve: Enjoy these lemon sugar baked donuts fresh for the best flavor and texture. Store leftovers in an airtight container for up to two days.
Notes
- Ensure the batter is not overmixed to avoid dense donuts.
- The lemon sugar coating is best applied while the donuts are warm for better adhesion.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk and letting it sit for 5 minutes.
- Use a piping bag for neat and even filling of the donut pan.
- Donut pans are preferred for authentic shape, but muffin tins can be used as a substitute for mini-cakes.
Keywords: lemon donuts, baked donuts, lemon sugar donuts, breakfast treats, easy baked donuts
Find it online: https://cookwithyana.com/lemon-sugar-baked-donuts-recipe/
