We have a number of recipes for baked doughnuts here at Grape Arbor; sort of one for every season.  This one is a summer lemon doughnut.  Baked doughnuts are great because they are quick to make, don’t take long to cook, and are super tasty.  And because they aren’t fried, maybe you can eat two!  This particular recipe was based on a copycat of the Starbucks lemon loaf.

A lemon doughnut has to have good lemon flavor, so pay attention to the ingredient list! Make sure that you use lemon extract–not lemon oil or lemon juice, or the flavor will not come through!   We have changed out the glaze occasionally, using a cream cheese glaze (cream cheese with powdered sugar and milk to the correct consistency with a drop or two of lemon oil) versus the original one here.  Either is great.

You will need a doughnut pan, but, no fear, if you don’t have one, just bake it as muffins!

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 8


  • 1 large egg
  • 3/4 C granulated sugar
  • 6 oz Greek Yogurt (plain, or substitute sour cream)
  • 1/4 C vegetable oil
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon extract
  • 1 1/4 C all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • GLAZE: 1 C confectioners sugar
  • GLAZE: 3 Tablespoons lemon juice


  1. For Doughnuts:
    Preheat oven to 350, Spray two 6 count doughnut pans (you will be making a total of 8 doughnuts) with cooking spray.

  2. To a large bowl, whisk the egg, sugar, greek yogurt, oil, lemon zest, and lemon extract. Add the flour, baking powder, baking soda, and salt. Stir until just combined, do not overmix.

  3. Put batter in a ziplock bag, snip off a corner, and pipe into the doughnut pans, filling 8 forms about 3/4 full. Bake for about 13 - 16 minutes, or until cooked through and springy to the touch. Leave in the pans for about five minutes while you make the glaze, then pop out.

  4. GLAZE: Put the confectioner's sugar in a small bowl and whisk as you add the lemon juice until it is the desired consistency. You want it thickly pourable.

  5. Dip the top of each doughnut in the glaze. If you can, wait a few minutes for it to harden before enjoying. They are best fresh.

Recipe Cuisine: American

Recipe By: Averie Cooks - July 22, 2020