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Baked Lemon Donuts
Rocco Fuhrman

Baked Lemon Donuts

These Baked Lemon Donuts are pillowy soft, bursting with tangy citrus flavor, and finished with a delicate glaze. A healthier, simpler way to enjoy a classic comfort food, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat pastry flour or all-purpose flour
  • ¾ cup granulated erythritol or monk fruit blend
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup unsweetened almond milk
  • ¼ cup fresh lemon juice
  • 2 tablespoons melted coconut oil or light olive oil
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup powdered erythritol or monk fruit blend for glaze
  • 2-3 tablespoons fresh lemon juice for glaze
  • ½ teaspoon lemon zest (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a standard 6-cavity donut pan.
  2. In a large mixing bowl, whisk together the flour, granulated erythritol, baking powder, and salt.
  3. In a separate bowl, whisk the egg until light, then add almond milk, lemon juice, melted oil, lemon zest, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Spoon or pipe the batter into the donut cavities, filling each about two-thirds full.
  6. Bake for 10-12 minutes until lightly golden and a skewer comes out clean.
  7. Cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  8. Prepare the glaze by whisking together powdered erythritol and lemon juice in a bowl until smooth.
  9. Once cooled, dip the tops of the donuts into the glaze and let excess drip off. Serve immediately.

Notes

Store glazed donuts in an airtight container for 2-3 days at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw and glaze before serving.