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Baked Lemon Donuts with Lemon Glaze



Preparation time:

30 Minutes + Cooling

Print the recipe:


  • ½ cup decadent lemon yoghurt
  • 1 egg, room temperature
  • 1/4 cup vegetable oil
  • ½ cup sugar
  • 1 teaspoon lemon zest
  • juice of ½ a lemon
  • 1 cup plain flour
  • ½ teaspoon baking soda
  • A pinch of salt
  • 1-2 tablespoons milk optional


For the Donuts

  1. Preheat the oven to 175°C. Thoroughly grease or spray a donut pan with oil.
  2. In a medium sized bowl combine yoghurt, egg, oil, sugar, zest and juice and whisk to incorporate. 
  3. Fold in the dry ingredients, adding an extra tablespoon milk if needed to make a thick batter with a dropping consistency.
  4. Spoon the batter into a large pastry bag or ziplock bag with the corner snipped off. Pipe the batter into the greased pan so the cavities are almost filled to the brim. Bake for 12 -15 minutes, until golden and springy. Cool in the pan for 5 minutes before transferring to a rack to cool completely.
  5. After the donuts have come to room temperature, dip each donut into the glaze and leave to set.

For the Glaze:

  1. Combine the icing sugar, lemon juice and enough milk so the mixture coats the back of a spoon.
Cook's Tips
  • Baked donuts are super quick to make, as they don’t contain yeast.
    They’re also lighter in Kilojoules than regular donuts as they’re baked, not fried.

  • Donut pans are available from specialist kitchenware stores.