Glazed Lemon Donuts: Glazed Lemon Donuts Recipe Homemade

My First Lemon Donut

I made these for my grandson’s birthday. He loves lemon. The kitchen smelled like a sunny morning. I still laugh at that.

His face was pure joy. That is why this matters. Food made with love makes the sweetest memories. Do you have a favorite food memory?

The Magic of the Zest

Do not skip the lemon zest. That yellow part of the peel holds the bright flavor. It is the secret to a happy donut.

Grate it right into your bowl. Doesn’t that smell amazing? Fun fact: The oils in the zest are what make your nose tickle with lemon scent. It makes the flavor feel alive.

Mixing with a Gentle Hand

Here is my little tip. Mix the wet and dry ingredients just until they come together. The dough will be thick. That is perfect.

If you mix too much, the donuts get tough. A gentle hand makes a tender treat. This matters more than you think. What is your biggest baking worry? I used to worry about everything.

The Icing on Top

The icing is where you can play. Want a thin, shiny glaze? Use less powdered sugar. Want a thick, sweet coat? Use it all.

I like to dip the top of the cool donut right into the bowl. It is so satisfying. Do you prefer to dip or pour your icing?

Sharing the Sunshine

These donuts are little bites of sunshine. The lemon makes them taste fresh, not too heavy. That is a good thing.

Sharing them is the best part. It turns a simple snack into a moment of joy. That is why cooking matters. It connects us. I hope you make some for someone you love.

Ingredients:

Ingredient	Amount	Notes
All purpose flour	2 cups	For the donuts
Granulated sugar	1 cup	For the donuts
Baking powder	2 ½ teaspoons	For the donuts
Salt	½ teaspoon	For the donuts
Eggs, beaten	2 large	For the donuts
Heavy cream	¾ cup	For the donuts
Butter, melted	3 tablespoons	For the donuts
Lemon zest	¼ cup	For the donuts
Lemon extract	1 teaspoon	For the donuts
Lemon juice	2 tablespoons	For the icing
Lemon zest	1 tablespoon	For the icing
Half and half	2 tablespoons	For the icing, more if needed
Powdered sugar	2 cups	For the icing

My Sunshine Lemon Donuts

Hello, dear! Come sit at the counter. Let’s bake something happy. These donuts taste like a bright spring morning. They always remind me of my granddaughter, Lily. She loves anything lemon. I still laugh at that face she makes, puckering up with joy. Doesn’t that zest smell amazing? It’s pure sunshine in a bowl. We’re baking them, not frying. So it’s a bit less messy. My old apron is already on. Are you ready?

Step 1

First, warm your oven to 325 degrees. Give your donut pan a quick spray. This keeps everything from sticking. Now, grab two bowls. In one, mix the flour, sugar, baking powder, and salt. Just stir them together gently. In the other bowl, whisk the eggs until they’re bubbly. Then pour in the cream, melted butter, and that lovely lemon extract. Whisk it all until it’s one happy, creamy family.

Step 2

Time to bring the bowls together. Slowly add the dry mix into the wet mix. Blend it just until you don’t see flour anymore. The dough will be a little thick, and that’s perfect. Now, fold in the lemon zest. Use more zest if you really love lemon flavor! (My hard-learned tip: Don’t over-mix! A few lumps are just fine. Over-mixing makes donuts tough.)

Step 3

Here’s my little trick. Spoon the dough into a freezer bag. Seal it tight. Then snip a small corner off the bottom. Now you have a piping bag! Squeeze the dough into each donut mold. Fill them about two-thirds full. They need room to rise and become plump. This is so much easier than using two spoons. I learned that from a cooking show!

Step 4

Slide the pan into the oven. Bake for 10 to 12 minutes. You’ll know they’re done when you press one lightly. It should spring right back up. Let them cool completely on a rack. I know, waiting is the hardest part! But icing a warm donut is a sticky mess. What’s your favorite part of baking: mixing, or the first taste? Share below!

Step 5

While they cool, make the glaze. Mix the lemon juice, zest, and half & half. Now, stir in the powdered sugar, one cup at a time. Want a thin, delicate glaze? Just use one cup. For a thick, sweet coat, use both. You can brush it on or dip the donut tops. I like to dip. It reminds me of painting. Then, enjoy your little rings of sunshine!

Cook Time: 12 minutes
Total Time: About 30 minutes
Yield: 12 donuts
Category: Baking, Dessert

Three Twists on Our Recipe

These donuts are wonderful as they are. But sometimes, it’s fun to play. Here are three simple twists. Try one next time for a surprise.

• Berry Burst: Fold a handful of fresh blueberries into the dough. They pop with juicy sweetness.
• Lavender Dream: Add a teaspoon of dried culinary lavender to the dry ingredients. It’s so floral and pretty.
• Lemon Poppyseed: Mix two tablespoons of poppy seeds into the batter. It adds a lovely little crunch.

Which one would you try first? Comment below!

Serving Your Sweet Creations

Presentation is part of the fun. Place your donuts on a pretty plate. A little china plate makes everything special. You could dust them with extra zest. Or sprinkle on some yellow sanding sugar for sparkle. Serve them with fresh berries on the side. The tartness is a nice balance.

For drinks, I have two ideas. A cold glass of milk is always perfect. It’s a classic for a reason. For the grown-ups, a cup of hot Earl Grey tea is lovely. The bergamot flavor dances with the lemon. Which would you choose tonight?

Keeping Your Lemon Donuts Fresh and Happy

These donuts are best the day you make them. But I know life gets busy. Let’s talk storage. First, let them cool completely. Any warmth makes the icing melt. Then, place them in a single layer in an airtight container. They will keep on the counter for two days.

You can freeze them for a later treat. Do not ice them first. Wrap each plain, cooled donut tightly in plastic wrap. Pop them all in a freezer bag. They will keep for two months. Thaw at room temperature, then ice. I once iced them before freezing. What a sticky, messy lesson that was!

This matters because a good donut brings joy. Storing them right saves that joy for later. It also means you can bake a double batch. Enjoy some now, save some for a rainy day. Have you ever tried storing it this way? Share below!

Donut Troubles? Here Are My Easy Fixes

Sometimes baking has little hiccups. Do not worry. Here are three common issues. First, dough too thick to pipe. The recipe says it will be thick. That is okay. Just spoon it into the pan. Gently spread it to fill the circle.

Second, donuts sticking to the pan. Always spray your pan well. I remember when I did not. I had donut pieces, not donut rings! Let them cool for five minutes first. Then they should pop right out. Third, icing too runny or too thick. Add liquid or sugar slowly. You are in control.

Fixing small problems builds your cooking confidence. It also makes sure every bite tastes perfect. Getting the icing just right matters. It is the sweet, lemony crown on your treat. Which of these problems have you run into before?

Your Lemon Donut Questions, Answered

Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The one that says “1-to-1” works best.

Q: Can I make the dough ahead? A: You can mix it and refrigerate it. Keep it in the bag for up to one day. Then pipe and bake.

Q: What if I don’t have lemon extract? A: Use more fresh lemon zest. Try two full tablespoons. The flavor will be bright and fresh.

Q: Can I double the recipe? A: Absolutely. Just use two pans or bake in batches. *Fun fact: I always double it for my grandkids.*

Q: Any optional add-ins? A: A pinch of poppy seeds is lovely. Add them with the lemon zest. Which tip will you try first?

Bake, Share, and Enjoy

I hope you love making these sunny donuts. Baking is about sharing warmth. It is about creating sweet memories in your kitchen. I would love to see what you create. Share a picture of your baking adventure.

Your beautiful donuts could inspire someone else. Let’s build a little community of bakers. We can all learn from each other. Have you tried this recipe? Tag us on Pinterest! I will be looking for your posts.

Happy cooking!
—Anna Whitmore.