These sweet, tangy baked donuts are perfect for breakfast—bright with fresh lemon and studded with poppy seeds.
Hi—I’m Danielle from Live Well, Bake Often! I’m excited to share another easy and delicious recipe with you.
These baked lemon poppy seed donuts have quickly become a favorite morning treat. Baked donuts are lighter than fried ones but still satisfy that donut craving. If you haven’t tried baking donuts yet, this is a friendly, flavorful recipe to begin with.
The donuts are simple to prepare and bake in about ten minutes. Once cooled, each one gets dipped in a bright lemon glaze that amplifies the citrus notes. I always add a little extra lemon—if you love lemon, these are for you.
If you enjoy fresh, light breakfast pastries with a citrus punch, give these a try—you’ll likely fall in love with them too.
Baked Lemon Poppy Seed Donuts
Ingredients
Donuts
- 1 cup (120 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ Tablespoon poppy seeds
- ⅓ cup (68 g) granulated sugar
- 1 large egg
- ⅓ cup (80 ml) milk
- 2 Tablespoons (28 g) melted butter, slightly cooled
- 2 Tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- ½ teaspoon vanilla extract
Glaze
- 1 cup (120 g) confectioners sugar
- 2 Tablespoons fresh lemon juice
Instructions
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Preheat the oven to 350°F (175°C). Spray a 6-count donut pan with nonstick spray and set aside.
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In a large bowl whisk together the flour, baking powder, salt, and poppy seeds.
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In a separate bowl whisk the granulated sugar, egg, milk, melted butter (slightly cooled), lemon juice, lemon zest, and vanilla until combined.
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Add the wet ingredients to the dry ingredients and mix just until combined—avoid overmixing.
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Divide the batter evenly among the donut cups and bake at 350°F for 9–10 minutes, until lightly golden and set.
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Remove from the oven and let cool in the pan briefly, then transfer to a rack. Whisk the confectioners’ sugar and lemon juice in a small bowl; add a little more lemon juice if the glaze needs thinning.
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Dip the tops of each cooled donut into the glaze, then place on a wire rack set over a baking sheet to catch drips. If desired, dip again for a thicker glaze.
Notes
- Best eaten the same day, but you can store them in an airtight container at room temperature for up to two days.
- Recipe adapted from Joy the Baker.
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Be sure to try these Baked Pumpkin Donuts with Maple Cinnamon Glaze next!
