Homemade Lemon-Glazed Donuts Recipe

Why You’ll Love These Glazed Lemon Donuts

• Bright, fresh lemon flavor in every bite — the zest and a touch of lemon extract make these lively and refreshing.
• Adjustable lemon intensity — add more or less lemon zest or extract to match your preference.
• Make ahead and store easily — they keep well in the refrigerator for up to five days; warm briefly in the microwave before serving.
• Family friendly — kids and adults alike enjoy these; they disappear fast at gatherings.

More Great Donut Recipes

• Baked Cranberry Donuts — light and slightly tart, ideal for holiday brunches.
• Key Lime Pie Donuts — lime-flavored donuts topped with vibrant key lime frosting and toasted coconut.
• Chocolate Rum Donuts with Chocolate Rum Ganache Glaze — rich chocolate donuts finished with a silky ganache.

If you make this recipe, please let us know. Leave a comment or share a photo on social media with the hashtag #dailydishrecipes — we love seeing your creations and hearing how you adapted the flavors.

For the Donuts

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs, beaten
• ¾ cup heavy cream
• 3 tablespoons butter, melted
• ¼ cup lemon zest
• 1 teaspoon lemon extract

For the Icing

• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons half and half (more if needed for consistency)
• 2 cups powdered sugar

For the Donuts

1. Preheat the oven to 325°F (160°C). Lightly spray a donut pan with nonstick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder and salt.
3. In a separate bowl, whisk the eggs, then add the heavy cream, melted butter and lemon extract. Stir until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix just until combined. The batter will be slightly thick. Fold in the lemon zest; add more zest if you prefer a stronger lemon flavor.
5. Transfer the batter to a sturdy plastic bag or piping bag, seal, and snip off one corner. Pipe the batter into the donut pan, filling each cavity about two-thirds full.
6. Bake at 325°F for 10–12 minutes. Donuts are done when they spring back when gently pressed and a toothpick inserted in the center comes out clean.
7. Allow donuts to cool completely on a wire rack before glazing.

For the Icing

1. Whisk together the half and half, lemon juice and lemon zest. Gradually add the powdered sugar, one cup at a time, stirring between additions until you reach the desired thickness.
2. For a thinner glaze use only the first cup of powdered sugar; for a thicker glaze add the second cup. Adjust with a splash more half and half if needed. For extra lemon intensity, stir in 1/4 teaspoon lemon extract if desired.
3. Dip or spoon the icing over cooled donuts and allow it to set briefly. Optionally garnish with additional lemon zest. Serve and enjoy.