I like to think of myself as a self-proclaimed donut connoisseur—I’ve tried more donuts than I can count, and I take my donut recipes very seriously. But nothing solidified my love for donuts more than pregnancy cravings. In my third trimester, donuts weren’t just a craving—they were a full-on obsession. I needed them, and let’s just say I never denied myself. 😆 That’s probably why I’ve spent so much time perfecting homemade baked donuts—because I know exactly what makes a good one!
These Glazed Lemon Cake Donuts are everything to love in a donut—soft, fluffy, and bursting with bright lemon flavor. Thanks to buttermilk, sour cream, and a little cornstarch, they have the perfect bakery-style texture without needing to be fried. Topped with a smooth vanilla glaze and a sprinkle of lemon zest or colorful sprinkles, these are the ultimate baked donut treat!
The Secret to Soft, Bakery-Style Baked Donuts
One of the biggest challenges with baked donuts is getting them to be soft and fluffy instead of dense or dry. The secret? A combination of buttermilk, sour cream, and cornstarch. Buttermilk and sour cream keep the donuts moist and tender, while cornstarch helps create that light, cake-like texture. If you’ve ever had a dry baked donut before, I promise this recipe will change your mind!
Another tip? Avoid over mixing the batter. Over mixing develops gluten, which can make the donuts tough instead of light and airy. Just stir until the ingredients are combined, and you’re good to go! Since these baked donuts are made in a donut pan, you don’t need any frying oil or special equipment—just mix, bake, dip, and enjoy! They’re perfect for spring, summer, or anytime you’re craving a light and refreshing treat.
How to Store & Freeze Lemon Donuts
At Room Temp: Store in an airtight container for up to 2 days.
In the Fridge: Keep refrigerated for up to 5 days (warm for a few seconds before eating).
Freezing: Freeze un-iced donuts for up to 3 months. Thaw and glaze before serving.
For the best results, I highly recommend using a nonstick donut pan to achieve perfectly shaped, evenly baked donuts every time. A cooling rack is also essential, allowing the donuts to cool properly before icing so the glaze sets beautifully without melting too quickly.
If you loved these Lemon Cake Donuts, be sure to check out some of my other baked donut recipes! Try my Vanilla Sprinkle Cake Donuts for a soft and sweet classic, or my Strawberry Sugar Donuts, which are bursting with fresh strawberry flavor and coated in sugar. And if you’re in the mood for something cozy, my Apple Cinnamon Sugar Donuts are packed with warm spices and taste just like fall in every bite.
These Glazed Lemon Cake Donuts are bright, fluffy, and full of fresh citrus flavor. Whether you’re making them for breakfast, brunch, or just because, they’re guaranteed to be a hit! If you try this recipe, let me know in the comments or tag me on Instagram @mymessykitchennn — I love seeing your creations! 🍋🍩✨
Glazed Lemon Cake Donuts
Ingredients
For the donuts:
- 5 tbsp salted butter melted
- ¾ cup granulated sugar
- 1 tbsp lemon zest about 1 lemon
- 1 tbsp vanilla extract
- 2 tbsp lemon juice about 1 lemon
- ½ cup buttermilk room temperature
- ⅓ cup full fat sour cream room temperature
- 1 whole egg + 1 egg yolk room temperature
- 1 ⅓ cup all-purpose flour
- 2 tbsp corn starch
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- ½ tsp lemon extract optional if you want a more intense lemon flavor
- yellow food dye not necessary but if you want a bright yellow add a little to the batter before baking
For the glaze:
- 2 cups powdered sugar
- 3-5 tbsp whole milk room temperature
- 1 tsp vanilla extract
Instructions
For the donuts:
- Preheat the oven to 350°F (175°C) and grease the donut pan with nonstick spray. This ensures the donuts don’t stick and release easily after baking.
- In a large bowl, whisk together melted butter, sugar, lemon zest, vanilla, lemon juice, buttermilk, sour cream, egg, and egg yolk until smooth. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix—this keeps the donuts light and fluffy.
- Spoon or pipe the batter into the donut pan, filling each cavity ¾ full. Bake for 10-11 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
For the glaze:
- Whisk together powdered sugar, milk vanilla extract until smooth. If the icing is too thick, add a little more milk but you want to be able to pour it over but not be too thin. Top with lemon zest or sprinkles while the glaze is still wet. Let the icing set for about 15 minutes before serving.
Lemon flavored donuts are a wonderful choice. Thank you very much. Glazed donuts are easy to make and tasty as well. Keep up the good work.
Great recipe! This actually look nice. Thank you very much for such heartful recipes provided here. It would be nice if you share more recipes like these.