Step 1 – Prepare the Oven and Donut Pans
Preheat the oven to 350°F (175°C).
Lightly grease two 6-cavity donut pans.
This recipe makes approximately 12 baked donuts.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Make sure everything is evenly distributed.
Step 3 – Mix the Wet Ingredients
In another bowl, whisk together the egg, whole milk, and melted butter.
Add the vanilla extract, lemon juice, lemon extract, and lemon zest.
Whisk until smooth.
Step 4 – Combine Wet and Dry
Pour the wet mixture into the dry ingredients.
Mix only until the batter is smooth and no dry flour remains.
A short mix is enough; avoid beating for several minutes because that can develop too much gluten and make the donuts tougher.
Step 5 – Fill the Donut Pans
Transfer the batter to a piping bag.
Pipe it into the prepared donut cavities, filling each about ¾ full.
Step 6 – Bake
Bake for about 10–12 minutes.
The donuts are ready when the tops spring back lightly when touched and a toothpick comes out clean or with a few soft crumbs.
Step 7 – Cool
Let the donuts cool in the pans for about 5 minutes.
Carefully remove them and transfer to a wire rack.