Easy Lemon Drizzle Baked Doughnuts

This week was meant to be National Doughnut Week which fundraises for The Children’s Trust, but as with most things at the moment, it’s been cancelled which is a huge shame. However, National Doughnut Week certainly is not cancelled on my blog and I thought I’d use it as an excuse to bake something I’ve not tried before – Doughnuts! Now, doughnuts are notoriously a bit of a faff to make, but I found a great recipe for baked doughnuts from one of my favourite food bloggers, The Mother Cooker, that involved no faffing with a fryer.

Gem’s original recipe is for blood orange doughnuts, which, of course, look so delicious. However I was feeling adventurous and we all know that lemons are one of my favourites, so why not create something a little more on brand?

The result was a batch of sticky, zesty doughnuts that are very reminiscent of lemon drizzle cake. They’re a little bit fun and very easy to bake. So grab a doughnut tin and let’s get baking!

An aerial shot of white glazed baked doughnuts on a wooden table with a lemon tea towel.

Lemon Drizzle Baked Doughnut Recipe

This baked doughnut recipe makes six regular-sized doughnuts. If you’re feeling fancy, you could buy a mini doughnut tin which can be filled with 12 mini doughnuts and make a batch of baby ones!


For the doughnuts

Adapted recipe from The Mother Cooker’s Blood Orange doughnuts

  • 140g plain flour
  • 100g sugar
  • 1 egg
  • 3 tbsp butter
  • 125ml milk
  • 1 and a half tsp baking powder
  • Pinch salt
  • Half tbsp lemon zest

For the glaze & toppings

  • 100 icing sugar
  • Juice of 1 lemon
  • Freeze-dried raspberries
  • Zest of 1 lemon

Doughnut tins are easy to find! I bought this great quality non-stick one for about Β£12 from John Lewis.


Make the doughnuts

  1. Pre-heat your oven to 170c Fan / 190c gas / gas mark 4.
  2. Grease a doughnut pan with butter.
  3. Mix the flour, sugar, baking powder, lemon zest and salt together in a bowl the put to one side.
  4. Heat a small pan over a low heat and add the milk, vanilla, butter and egg. Whisk constantly until the butter has melted being very careful not to curdle the milk to cook the egg!
  5. Add the wet ingredients to the dry and mix well to combine.
  6. Fill the doughnut pan with the mixture. Three quarters is enough to allow the doughnuts to rise in the oven.
  7. Bake for 12-15 minutes depending on your oven. The doughnuts should be slightly brown on top and spring back when you touch them.
  8. Leave the doughnuts to cool completely before glazing.

Make the glaze

  1. For the glaze, mix the juice of a lemon into the icing sugar. To get rid of the pips, pour the juice through a strainer or sieve.
  2. Dip the smooth side of the doughnuts into the glaze and pop on a wire rack. Sprinkle with your chosen topping – I’ve used freeze-dried raspberries for some colour and some fresh lemon zest on mine, but you could use sprinkles or anything you fancy.

So there we have it – super easy lemon drizzle baked doughnuts that make for a very delicious lockdown treat. They are super easy to make and are very fun to glaze and decorate!

I’d love to see if you recreate these doughnuts at home – make sure you tag me on Instagram – @sophie_etc.

Have you baked doughnuts before?

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Lemon Drizzle Baked Doughnuts
Lemon Drizzle Baked Doughnuts


I'm Sophie, a 20-something blogger and content creator helping you to discover great independent eats and adventures in Milton Keynes. I work with and champion local businesses to show people that there's more to MK than chain restaurants and roundabouts.

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