Fresh, fruity, and delightfully light, these baked lemon donuts are fluffy and full of bright citrus flavor. Naturally sweetened with honey and studded with poppy seeds, they’re topped with a honey-lemon glaze for a simple, gluten-free and dairy-free treat that’s perfect for snacking.
Easy Baked Lemon Donuts
I prefer baked donuts to fried ones for a few simple reasons: they’re easier to make, need less equipment, and are ready quickly. Baking also makes them a lighter everyday indulgence—especially when you’re craving something sweet but want to keep it on the healthier side. These lemon donuts are refined-sugar-free and naturally sweetened with honey for a balanced, bright flavor.
Sweetened Naturally with Honey
Honey is a natural sweetener with antioxidants and a lower glycemic index than refined sugar. While it should still be enjoyed in moderation, honey makes a great alternative for anyone watching their sugar intake and pairs perfectly with fresh lemon in these donuts.
How to Bake Lemon Donuts
The simplest method is to use a donut pan and either pipe or spoon batter into each cavity. Fill each mold about two-thirds full so the hole keeps its shape. If you don’t have a donut pan, you can use a muffin tin with a small foil or parchment insert for the hole, or bake them like muffins for a cake-donut style. The donuts are done when the edges turn light golden and the tops spring back to the touch.
Glaze Drying Time
The honey-lemon glaze sets relatively quickly. After dipping each cooled donut, place them on a cooling rack with a sheet of parchment or a cookie sheet underneath to catch drips. If you want to add sprinkles, do so before the glaze fully sets. Allow about 20–30 minutes for the glaze to fully firm up, though they’re tempting enough to enjoy right away.
These simple lemon poppy seed donuts were a hit with my family—I hope you enjoy them too. If you try the recipe, I’d love to hear how they turn out.
Ingredients
Lemon Donuts
- 1 cup all-purpose flour (or a 1:1 gluten-free baking blend)
- 1 tbsp poppy seeds (optional)
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp baking soda
- 2 tbsp dairy-free salted butter, melted
- 1 large egg, room temperature (or liquid egg replacer for vegan)
- 1/2 cup dairy-free milk, room temperature
- 1/3 cup honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
Honey Lemon Glaze
- 1 cup icing sugar
- 2 tbsp lemon juice
- 1 tbsp honey
- Optional: sprinkles
Instructions
Lemon Poppy Seed Donuts
- Preheat the oven to 350°F and generously spray a donut pan with non-stick spray (or prepare a muffin tin if not using a donut pan).
- In a large bowl, whisk together the flour, poppy seeds, baking powder, salt, and baking soda. Set aside.
- In a separate bowl, combine the melted butter, egg, milk, honey, lemon juice, and lemon zest, mixing until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid over-mixing to keep the donuts light.
- Fill each cavity of the donut pan two-thirds full using a spoon or a piping bag (or spoon into muffin tin cavities).
- Bake for 8–10 minutes, or until a toothpick inserted comes out clean, edges are lightly golden, and the tops spring back.
- Allow the donuts to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Whisk together the icing sugar, lemon juice, and honey until smooth to make the glaze.
- Dip the top of each fully cooled donut into the glaze and place back on the cooling rack with a tray or parchment underneath to catch drips.
- Add sprinkles before the glaze sets, if desired, and enjoy.
- Store donuts in an airtight container at room temperature for up to 7 days; they’re best fresh.
Notes
- Sprinkles are optional but add a fun touch.
- A donut pan is handy but not required—this recipe works in a muffin tin too.
Recipe Details
- Author: Katie Stymiest
- Total time: 30 minutes
- Yield: 9–10 donuts
- Prep time: 10 minutes
- Cook time: 10 minutes
- Category: Donuts
- Method: Baking
- Cuisine: American
Nutrition (per donut)
- Serving size: 1 donut
- Calories: 169
- Sugar: 22 g
- Sodium: 184 mg
- Fat: 3 g
- Saturated fat: 1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg