Lemon Baked Donut Holes with Lemon Sugar

Ever since last Thursday it’s been cold and snowy here in Colorado. Thursday night the snow started and didn’t stop until Sunday. We got a break from it for a couple days and then it started up again. Today the sun is out, but boy oh boy is it cold!


When my alarm went off this morning to do my morning run (treadmill running this week, too much snow!) the temperature was -9 degrees! Okay Colorado, I’m all for winter and snow, but when I wake up to negative degree temperatures and high temperatures of a balmy 11 degrees, it makes me long for spring time. I can’t wait to see colors again. Right now as I look out the window all I see is bright blinding white! To put me in a sunnier more cheerful mood I decided to make a batch of lemon baked donut holes.


Nothing is more cheery and screaming spring than lemons. Lemons are one of my favorite things to use in baked goods next to apples. When I was living in Arizona, my husband and I had a huge lemon tree that produced tons of lemons every year about this time.


I sure miss being able to go out into my backyard and pick a bowl full of them and whip up a batch of lemon bars, cookies, or bread. Even though I don’t have my tree any more I still love to bake treats with lemons.


To make the heavenly lemon baked donut holes is simple. You are essentially making a muffin type batter and putting it into a nifty little cake pop pan like this. You fill the bottom part of the pan with the batter, lock on the top part of the pan, and then bake them for about 15 minutes. Once you put the donut holes in the oven start getting the lemon sugar ready. Zest one lemon into a small oven proof dish ( I just used a ramekin) and add 1/4 cup of granulated sugar to it. Mix the sugar and lemon zest together and then put it in the oven with the donut holes for about 10 minutes. You want to dry out the sugar in the oven so that it sticks nicely to the donut holes.


When the donuts are done baking, unlock the pan and pop them out onto a wire rack to cool slightly. While they are cooling give the lemon sugar a toss and crush it up slightly with the back of a spoon. Take another small dish and add 2 tablespoons of melted butter to it. Give the donut holes a quick roll in the melted butter and then roll them in the lemon sugar. Oh my goodness they are divine! I won’t tell you how many popped into my mouth before they could even make it to the serving plate. If you’re like me and are longing for spring to arrive, try making these lemon baked donut holes with lemon sugar to lift your spirits!


Lemon Baked Donut Holes with Lemon Sugar

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

20 donut holes

Bright, sweet, lemony baked donut holes rolled in the most wonderful lemon sugar!


    For the Lemon Baked Donut Holes
  • 1 cup cake flour
  • 1/3 cup granulated sugar
  • 1 t. baking powder
  • 1/4 t. salt
  • 1/4 cup + 1 T. non fat plain Greek yogurt
  • 1/4 cup non fat milk
  • 2 T. lemon juice, freshly squeezed
  • 1 egg
  • 1/4 t. vanilla extract
  • Zest of one lemon
  • 2 T. melted butter
  • Cooking spray
  • For the Lemon Sugar
  • Zest of one lemon
  • 1/4 cup granulated sugar


    To Make the Donut Holes
  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl whisk together the flour, sugar, baking powder, and salt.
  3. In a smaller bowl whisk together the Greek yogurt, milk, lemon juice, egg, vanilla, and lemon zest.
  4. Pour the wet ingredients into the dry and stir together until combined.
  5. Scoop the batter into a greased cake pop pan or mini muffin tin (about 1 1/2 T. of batter per donut hole).
  6. Bake the donut holes on the middle rack of the oven for 14-16 minutes.
  7. Remove the donut holes from the pan and cool slightly on a wire rack.
  8. To Make the Lemon Sugar
  9. Zest one lemon into a small oven proof dish such as a ramekin
  10. Add 1/4 cup of granulated sugar to the lemon zest and mix together.
  11. Place the sugar mixture into the 350 degree oven and bake for about 10 minutes or until the moisture from the lemon zest has dried out.
  12. Remove the sugar from the oven and crush the granules of sugar with the back of a spoon.
  13. Finishing the Donut Holes
  14. To finish the donut holes, lightly roll them individually in the bowl of melted butter and then roll them in the lemon sugar.
  15. Serve immediately or store for up to 2 days in an airtight container (I highly doubt they will last that long!).


If you don't have a cake pop pan you can bake them in a mini muffin tin. You may need to adjust the baking time slightly.


Other Lemon Donut Recipes:

Blueberry Lemon Glazed Doughnuts- Country Cleaver

Baked Lemon Donuts- Barbara Bakes

Lemon Glazed Blueberry Donuts- A Kitchen Addiction

Lemon Poppy Seed Donuts- The Novice Chef

Related Posts Plugin for WordPress, Blogger...


    • says

      Lemon does make everything better! We haven’t had much ice, but bitter cold and snow. Only a couple more month and spring will be in full force!

Leave a Reply

Your email address will not be published. Required fields are marked *