Baked Lemon Donuts

A light, fluffy baked lemon donut drizzled with a tart lemon glaze. Made with whole wheat flour and lemon Greek yogurt makes me feel better about indulging in donuts in the morning. 

Kelley turned me on to the Chobani Lemon Greek Yogurt, tart but so creamy, smooth and delicious. With twice the protein of regular yogurt, I decided it would make a great ingredient for a baked lemon donut. I found a Baked Lemon Donut recipe, Chef Meg’s Light Lemon-Blueberry Doughnuts, on that I adapted to create these donuts.

I was really surprised how light and fluffy these donuts baked up, even using whole wheat flour. My husband would have liked the donut to have an even more intense lemon flavor, so next time I’d substitute some of the milk with a bit of lemon juice, or maybe even a little lemon extract would kick it up a notch.

I’ve been seeing lots of baked donut recipes on line lately. I don’t know if there’s been more of them, or if I’m just noticing them more. I hope you’re enjoying them as much as I am because I’m just a little obsessed with them right now. Over the weekend I turned our favorite banana muffins in to fun banana cinnamon chip donuts.

Baked Lemon Donuts

Yield: 12 donuts

Baked Lemon Donuts


  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 6 oz container Chobani lemon Greek yogurt
  • 1/3 cup canola oil
  • 1/3 cup milk
  • zest of one lemon
  • Glaze
  • 1 cup powdered sugar
  • juice of one lemon


Preheat oven to 325º. Lightly grease two 6 count donut pans with cooking spray or vegetable oil.

In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Set aside.

In a small bowl, whisk together egg, yogurt, oil, milk and lemon zest. Add to dry ingredients and stir just until combined.

Divide batter evenly into 12 donut cups, filling each about half full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier.)

Bake for 10-15 minutes, until a tester inserted into the center comes out clean. Remove from oven and cool for a few minutes in the pans.

Whisk together powdered sugar and lemon juice to create a thin glaze.

Remove donuts from pans and drizzle glaze on warm donuts. Cool on a wire rack.

More baked donut recipes:

Baked Orange Hard Wheat & Olive Oil Donuts, Farmgirl Gourmet
Peanut Butter Cake Donuts, Living in the Kitchen with Puppies
Strawberry Banana Doughnuts, Cafe Terra Blog
Pumpkin Spice Glazed Donut Holes, Burnt Apple
Eggnog Cranberry Donuts, Sugar & Spice and All Things Iced

A light, fluffy baked lemon donut drizzled with a tart lemon glaze.

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    Leave a Comment:

  1. Jen says

    I made these doughnuts today. I agree with your husband that they need a bit more lemon flavour, but they still turned out great. The recipe is very simple and it turns out exactly 12 doughnuts. The texture of these doughnuts are fantastic. I used PC brand lemon Greek yogourt, since we don’t have Chobani in this part of Canada. Thank you for sharing your yummy recipe!

  2. Artemis says

    This looks like a great recipe; not too heavy on the sugar either. Going to try these over the holiday with my mom.

    “My husband would have liked the donut to have an even more intense lemon flavor, so next time I’d substitute some of the milk with a bit of lemon juice…”
    Just so you know, grammatically, “substitute milk with lemon juice” is unclear. It doesn’t quite make sense. Try “substitute lemon juice FOR milk” or “replace milk with lemon juice.” Substitute-for or replace-with.

    Consider the substitute teacher in place of regular teacher Smith – the conversation doesn’t go, “we’re going to substitute Smith with the grad student.” It’s either, “we’ll replace Smith with the grad student” or “we’re going to substitute the grad student for Smith.”

    • says

      I hope you and your mom enjoy the donuts. If you do decide to add a little lemon juice to the batter, I wouldn’t replace all of the milk with lemon juice. It would probably be too tart and and may make it too acidic to rise properly. Perhaps I should have said next time I would add a tablespoon of lemon juice in additional to the milk. You could try adding additional lemon zest to boost the lemon flavor as well.

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  4. says

    Those doughnuts do look light, fluffy, and really moist!!! The lemon flavor must have been delicious, especially that wonderful drizzle! Thank you for the mention, Hugs, Terra

  5. Ellie Robinson says

    Made them today!! They were very easy to make and very good. I didn’t have lemon yogurt so used a strawberry cheesecake flavor and added raspberry preserves to my glaze with a little milk. Next time will make sure I have lemon because I love anything lemon. Thank you so much for sharing and making our day :)

  6. Maggie says

    Made these today, they came out great! I used Chobani key lime Greek yogurt because I couldn’t find the lemon flavor and it tasted just fine. The kids enjoyed them! I did see a lemon yogurt (non-Greek) so maybe next time I’ll use that one and see if there is more of a lemon taste.

  7. says

    These fluffy donuts are so mouth-watery. I also would like to have it with more lemon flavor, so adding more lemon extracts would be great. Thanks for sharing, Barbara. I work from home and I would really love to cook more for my family. I’m so glad I came across your blog :)

    • says

      Of course. You could bake them in a muffin tin. You’ll need to increase the bake time because the donuts bake very quickly. Hope you enjoy them!

  8. Ruth says

    I have never tried baked donuts!
    A healthy alternative for donuts – sign me up!

    I love lemon drizzle cake, I love donuts so how could these not be great?