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A plate of lemon donuts
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Lemon Sugar Baked Donuts

Lemon Sugar Baked Donuts are soft, tender, and bursting with lemon flavor!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 12 donuts
Calories 194kcal

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 tablespoon freshly-squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons grated lemon zest

FOR THE COATING:

  • 1/2 cup sugar
  • 4 teaspoons grated lemon zest
  • 4 to 5 tablespoons butter, melted

Instructions

  • Adjust oven racks to center position and preheat oven to 425°F. Spray two 6-cavity donut pans with nonstick cooking spray and set aside.
  • In a large bowl, sift together flour and cornstarch. Whisk in sugar, baking powder, and salt until well blended. Stir in buttermilk, eggs, butter, lemon juice, vanilla, and lemon zest until batter is smooth and combined, but do not over-mix. Evenly divide the batter between the prepared donut pans.
  • Bake for 7 to 9 minutes until the edges of the donuts begin to turn a light golden brown and the tops of the donuts spring back when lightly touched. Allow donuts to cool for 5 minutes in pans before turning them out onto a cooling rack.
  • In a mini food processor, combine the sugar and lemon zest and pulse until finely ground (you may simply stir together the sugar and zest if you don't have a food processor). Place the melted butter in a shallow bowl. Dip one side of each donut in the butter, and then press into the sugar/zest mixture. Serve warm or at room temperature.

Nutrition

Calories: 194kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 117mg | Sugar: 21g | Vitamin A: 125IU | Calcium: 53mg | Iron: 1mg