Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts are a quick treat for any morning of the week. These donuts are baked, not fried and topped with a tangy lemon glaze for a delightful treat.

Why You Should Make Glazed Lemon Poppy Seed Donuts

• These baked donuts have a soft crumb and they are loaded with lemon flavor and crunchy poppy seeds.
• A quick and easy recipe that comes together in about 30 minutes, start to finish.
• Make these the night before for a tasty breakfast to enjoy on the go.

Ingredients for Lemon Poppy Seed Donuts

• Butter
• Vegetable Oil
• Egg
• Milk
• Lemon Juice
• All Purpose Flour
• Poppy Seeds
• Baking Powder
• Baking Soda
• Kosher Salt
• Shortening – to grease the pan.
• Powdered Sugar

Step By Step Directions for Baked Lemon Poppy Seed Donuts

1. In a large mixing bowl, add melted butter, vegetable oil, egg, milk and lemon juice. Whisk together until combined.
2. Add flour, poppy seeds, baking powder, baking soda and salt. Stirring until combined.
3. Grease the donut pan with shortening or non-stick cooking spray.
4. Spoon batter into a piping bag or zip top bag with a large opening cut into the corner.
5. Pipe batter into the pan, filling about 1/2 full.
6. Bake for 8 -10 minutes or until a toothpick inserted comes out clean.
7. Cool donuts in the pan about 5 minutes, loosen with a sharp knife around the edges and center. Invert onto a wire rack to cool completely.
8. Wash the donut pan and repeat with remaining batter.
9. Make the glaze in a medium size, shallow bowl by whisking together powdered sugar, melted butter and lemon juice.
10. Line a baking sheet with parchment paper and a wire rack.
11. Dip cooled donuts into glaze, turning over to coat both sides. Allow excess to drip off. Place donuts onto lined baking sheet and allow to rest until glaze sets up.

Recipe Notes

• Storage: Store cooled donuts in a single layer in a zip top plastic bag or on a plate covered with plastic wrap up to 2 days.
• Variations: If you don’t have a donut pan, make these into muffins, filling the muffin tins 3/4 full. It should make 6 muffins.
• Make them Orange: Use orange juice in place of the lemon juice in the batter and glaze.

More Tasty Breakfast Recipes You’ll Love

• Blueberry Donuts
• Chocolate Chip Muffins
• Toasted Wheat Bread

If you are looking for a quick and easy breakfast or snack, give these Lemon Poppy Seed Donuts a try.

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Milisa

Lemon Poppy Seed Donuts

Lemon Poppy Seed Donuts are a quick treat for any morning of the week. These donuts are baked, not fried and topped with a tangy lemon glaze for a delightful treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 Donuts

Course: Breakfast

Cuisine: American

Calories: 187

Ingredients Method Notes

Ingredients

  

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 large egg
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup milk
• 1 1/3 cup all purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

for the glaze

• 1 1/2 cups powdered sugar
• 1 tablespoon melted butter
• 1/4 cup lemon juice

Method

 

1. Preheat oven to 375°.
2. In a large mixing bowl, add melted butter, vegetable oil, egg, milk and lemon juice. Whisk together until combined.
3. Add flour, poppy seeds, baking powder, baking soda and salt. Stirring until combined.
4. Grease the donut pan with shortening or non-stick cooking spray.
5. Spoon batter into a piping bag or zip top bag with a large opening cut into the corner.
6. Pipe batter into the pan, filling about 1/2 full.
7. Bake for 8 -10 minutes or until a toothpick inserted comes out clean.
8. Cool donuts in the pan about 5 minutes, loosen with a sharp knife around the edges and center. Invert onto a wire rack to cool completely.
9. Wash the donut pan and repeat with remaining batter.
10. Make the glaze in a medium size, shallow bowl by whisking together powdered sugar, melted butter and lemon juice.
11. Line a baking sheet with parchment paper and a wire rack.
12. Dip cooled donuts into glaze, turning over to coat both sides. Allow excess to drip off. Place donuts onto lined baking sheet and allow to rest until glaze sets up.

Notes

Storage: Store cooled donuts in a single layer in a zip top plastic bag or on a plate covered with plastic wrap up to 2 days.

Variations: If you don’t have a donut pan, make these into muffins, filling the muffin tins 3/4 full. It should make 6 muffins.

Make Orange Donuts: Use orange juice in place of the lemon juice in the batter and glaze.