Baked Strawberry Lemon Donuts
Baked Strawberry Lemon Donuts are the ultimate sweet treat for lemon lovers! These easy-to-make donuts get baked in the oven, then topped with a bright lemon glaze, resulting in donuts that are soft, moist, and bursting with lemon flavor!
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These Baked Strawberry Lemon Donuts are my family’s new favorite treat, and for so many reasons!
First, we all love lemon, and these donuts are BURSTING with lemon flavor. There’s lemon juice and zest in the batter. Plus, the glaze/icing is also made with lemon juice.
Secondly, this recipe makes the perfect amount – 9 donuts. There are four of us, so we all get two and don’t have tons of extra donuts hanging around.
Thirdly, they are so soft and moist. No dry, dense donuts here!
Lastly, because they are cake donuts, they do not require yeast. Just mix them up and bake them!
These baked donuts have the perfect balance of bright lemon combined with the subtle, sweet flavor of fresh strawberries.
Together, there’s a sweet, tanginess that works really well.
Unlike traditional cake donuts, these lemon cake donuts have a really light, soft texture. They’re like strawberry-lemon flavored rings of sponge cake!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- All-purpose flour
- Salt
- Baking soda
- Baking powder
- Lemons – juice & zest
- Vanilla extract
- Egg
- Butter
- Granulated sugar
- Milk
- Yogurt – I use vanilla
- Strawberries
- Powdered sugar
If you’re also a lover of all things lemon, you’ll want to check out 8 Recipes for Lemon Lovers!
How to make the donuts
- Add the first 4 ingredients together in a medium mixing bowl. In another bowl, combine the sugar and wet ingredients (except the strawberries).
- Mix the wet and dry ingredients together, then fold in the strawberries.
- Spray donut pan with baking spray or nonstick cooking spray.
- Either using a piping bag, a plastic bag with a corner snipped off, or a spoon, fill each donut pan cavity 3/4 full.
- Bake donuts. While they’re baking, make the glaze.
- Let the baked donuts sit for a couple minutes, then pop them out and dip them in the glaze/icing. I dip two times!
- Full instructions and ingredients on recipe card below.
How to serve donuts
These homemade donuts have the best texture when served right after being dipped in the icing.
They are great paired with fresh fruit, scrambled eggs, mini quiche, or mini omelets!
How to store donuts
I keep leftovers in an air-tight container at room temperature for a day – they honestly rarely last that long! After a day, I would store them in the refrigerator for another day or freeze.
Keep in mind their texture will change and not be as good as when freshly baked.
They can be frozen for up to 3 months, according to Southern Living.
Looking for more sweet treats? Here are some favorites:
- Lemon Cheesecake Cheese Ball
- Double Chocolate Banana Muffins (shown below)
- Lemon Raspberry Bundt Cake
- Blueberry Skillet Cake
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NOTES:
- The proper way to measure flour is by spooning it into a measuring cup, then using a knife to level it off.
- If you need a donut pan, you can get one from Amazon. They have 6 holes, so unless you have two, you’ll need to make these in two batches.
- I use oat milk in this recipe and it works great!
- You can use yogurt or sour cream. I like to use vanilla yogurt.
- This recipe was inspired by Sally’s Baking Recipes.
Baked Strawberry Lemon Donuts
Ingredients
Donut batter
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 2 tbsp. melted butter unsalted
- 1/3 cup granulated sugar
- 1/4 cup milk any
- 1/4 cup yogurt
- 1 tsp. vanilla extract
- 1 large egg
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- 1/4 cup finely diced strawberries
- baking spray or nonstick cooking spray
Icing/Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tbsp milk
Instructions
- Preheat oven to 350° Add the first 4 ingredients (flour, baking powder, baking soda, salt) to a medium mixing bowl. Stir to combine.
- In another bowl, add the melted butter, granulated sugar, milk, yogurt, vanilla, egg, lemon zest, and lemon juice. Stir to combine, then add to the bowl of dry ingredients.
- Mix the dry and wet ingredients together, then fold in the strawberries. To ensure nice & soft donuts, don't overmix.
- Spray the donut pan with baking spray or nonstick cooking spray. Either with a piping bag, a plastic zipper bag with a corner snipped off, or a spoon, fill the cavities of the donut pan 3/4 full.
- Bake donuts for 9-10 minutes. The edges of the donuts should be a nice dark golden color. Let donuts rest for a couple minutes, then put them on a wire rack. I like to use a silicone spatula to go around the edges of the donut to ensure they release properly. While the donuts are baking, prepare the icing/glaze by mixing the icing/glaze ingredients in a small bowl. *For an extra tangy, lemony icing, omit milk replace with extra lemon juice*
- Take each donut and dip the top into the icing/glaze, then return it to the wire rack to drip (have newspaper, parchment paper, or paper towels underneath). After all donuts have been dipped, I like to dip them again, but that is optional. Best when served immediately. Enjoy!
Notes
How to store donuts
I keep leftovers in an air-tight container at room temperature for a day - they honestly rarely last that long! After a day, I would store them in the refrigerator for another day or freeze. Keep in mind their texture will change and not be as good as when freshly baked. They can be frozen for up to 3 months, according to Southern Living.Did you make this recipe? Rate it and let me know in the comments below! ♥
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