For the Lemon Donuts
- 2 cups (240g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 1 large egg
- 1¼ cups (300ml) whole milk
- 2 tablespoons (28g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1½ teaspoons lemon extract
- Zest of 1 lemon
For the Lemon Glaze
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- Zest of ½ lemon
- Extra lemon zest, for finishing
Optional Garnish
- Thin lemon slices
- Extra lemon zest
- Small curls of lemon peel
Ingredient Notes
Fresh Lemon Juice
Fresh juice gives the glaze and batter a cleaner, brighter flavor than bottled lemon juice.
Lemon Extract
Lemon extract intensifies the citrus flavor without adding a lot of extra liquid.
Lemon Zest
The zest contains fragrant oils that give the donuts a stronger lemon aroma.
Zest only the yellow outer layer and avoid the bitter white pith.
Whole Milk
Whole milk adds richness and keeps the crumb tender.
Melted Butter
Butter adds flavor and helps keep the baked donuts soft.
Expert Tips for the Best Lemon Donuts
Do Not Overmix
Once the wet and dry ingredients come together, mix only until the batter is smooth.
Overmixing can make the donuts denser.
Fill the Pans About Three-Quarters Full
Too much batter can cause the donuts to lose their hole shape as they bake.
Use a Piping Bag
A piping bag or large zip-top bag makes filling the donut cavities much easier and cleaner.
Let Them Cool Before Glazing
If the donuts are too warm, the glaze will melt and slide off.
Adjust the Glaze Slowly
Add lemon juice one tablespoon at a time.