• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Breads and Pastries

Meyer Lemon Baked Doughnuts

Published: Mar 29, 2017 · Modified: Feb 20, 2021 by Coley · This post may contain affiliate links.

Jump to Recipe

These Meyer Lemon Baked Doughnuts are are yeast risen, so there's no special pan required. They're sweet, tangy and taste just as good as the real thing!

After purchasing a doughnut pan last fall, I promised to post lots and lots of recipes for baked doughnuts in the future. Well, folks, the future is now. I love my doughnut pan. I love that we can make easier, healthier, less-kitchen-clean-up-required doughnuts in the oven. Man, I love doughnuts (see my recipe for apple cider baked doughnuts here.)

Baked lemon doughnuts stacked on a white cake stand.

When I was a kid, I actually had what some might consider a "doughnut problem". My dad would go out every Sunday morning and get big boxes of freshly made doughnuts and danish from a local bakery. They were SO good and I would literally - LITERALLY - polish off the entire box throughout the day. Doughnuts for breakfast, doughnuts for lunch, and doughnuts to spoil my dinner. Here's a picture of me on a typical Sunday morning: clad in jammies (Harrah's t-shirt REPRESENT), sitting on my feet, totally getting after that Boston cream.

Meyer Lemon Baked Doughnuts

It's no wonder that by the time I was 12 I developed such aggressive stretch marks on my thighs that a girl on the beach gasped when she saw me and asked if I had been attacked by a cat (true story). My dad loved seeing me happy and knew doughnuts made me happy and I love him for that. But for goodness sake, I think we can all agree that someone needed to teach me a little self control.

Raw lemon doughnuts and doughnut holes on parchment on a baking sheet.Baked lemon doughnuts and doughnut holes on a parchment lined baking sheet.

Doughnuts and I have since moved on to a healthier relationship, which is why I find the concept of a baked doughnut so alluring. Everything I love about sweet, doughy doughnuts, only a tad bit healthier. I love my doughnut pan and I cannot wait to bake with it some more, but my inner 9-year-old Coley really wanted a yeast-risen doughnut. To me, yeasted doughnuts will always reign supreme.

A yeast-risen doughnut is more bread-like in texture as opposed to a cake doughnut which is (obviously) more cake-like. Think Krispy Kreme vs. Entenmann's. Both awesome, but I'll always pick the Krispy Kreme if I have to choose (and hopefully I'll never have to).

Lemon doughnuts standing on end in a narrow metal tray.Close up view of iced lemon doughnuts and thin slices of lemon on a white cake stand.

There are a lot of baked doughnut recipes on the internet, but only a few yeasted versions. I found a great base recipe to work with here. I changed it up a smidge by cutting the sugar, but I think that was a mistake. These could have been a tad bit sweeter. I reverted back to the full amount of sugar for the recipe below, and I suggest you keep it that way. Sugar, in addition to making the doughnuts sweeter, will also make them more tender. That's especially important for this baked version.

Now you won't need that doughnut pan for these, but you will need a doughnut cutter... that is if you want to make a classic doughnut shape. You could totally just cut these into strips and be done with it, but where's the fun in that?

I've been waiting all season to make another Meyer lemon recipe, and once again I couldn't keep myself from adding in a dash of cardamom. Meyer lemon and cardamom are magical together. You can skip the cardamom if you wish, but it really enhances the floral notes in the Meyer lemon and makes these taste so much more complex.

Meyer Lemon Baked Doughnuts: Yeast-Risen BAKED Doughnuts with a tangy Meyer Lemon Glaze | Coley Cooks!Meyer Lemon Baked Doughnuts: Yeast-Risen BAKED Doughnuts with a tangy Meyer Lemon Glaze | Coley Cooks!

Now here's the crazy part. I made these doughnuts. I glazed them. All was fine and well. They were really good! I ate way too many (shocker) and then froze the rest. When I was ready for another (it was a week later I swear), I took one out and set it out on the counter to defrost. I became impatient after about 30 seconds, so I popped it into the toaster oven and kept a close watch. Once it had defrosted and warmed through, I ate it (and burned the %@$# out of my mouth). Somehow it miraculously tasted even better than when they were fresh. The glaze sort of caramelized and clung to the outside and was definitely channeling Krispy Kreme. It's totally an optional step, but one I couldn't leave out of this post (and one I highly recommend).

Now that I've successfully made baked yeasted doughnuts, I'm super excited to try them out another way. The doughnut pan will have to wait for the next round, because my inner 9-year-old Coley is demanding a Boston cream. Stay tuned.

Meyer Lemon Baked Doughnuts: Yeast-Risen BAKED Doughnuts with a tangy Meyer Lemon Glaze | Coley Cooks!Meyer Lemon Baked Doughnuts: Yeast-Risen BAKED Doughnuts with a tangy Meyer Lemon Glaze | Coley Cooks!

One Year Ago: Best Ever Chicken Cutlets (Video!)
Two Years Ago: Bacon Candy (Video!)

This post contains affiliate links.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Meyer lemon baked doughnuts piled high on a plate with thinly sliced lemon.

Meyer Lemon Baked Doughnuts

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 45 minutes plus rise time
  • Cook Time: 7 minutes
  • Total Time: 51 minute
  • Yield: 12 doughnuts plus holes and scraps 1x
  • Category: Doughnuts
  • Method: baked
  • Cuisine: Breakfast
Print Recipe
Pin Recipe

Description

These Meyer Lemon Baked Doughnuts are are yeast risen, so there's no special pan required. They're sweet, tangy and taste just as good as the real thing!


Ingredients

Scale

For the Doughnuts

  • 2 ½ teaspoons active dry yeast (1 packet)
  • 1 tablespoon plus ⅓ cup granulated sugar, divided
  • ¼ cup plus ½ cup warm (but not hot) milk, divided
  • 2 tablespoons melted butter, plus more for brushing
  • ¾ teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon Meyer lemon zest
  • ½ teaspoon ground cardamom
  • 2 ½ cups flour, plus more as needed

For the Meyer Lemon Glaze

  • 1 teaspoon Meyer lemon zest
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 tablespoons whole milk
  • ¼ teaspoon cardamom
  • pinch of salt
  • 1 tablespoon melted butter
  • 2 cups powdered sugar

Instructions

  1. In large bowl or stand mixer, stir together the yeast, 1 tablespoon sugar, and ¼ cup warm milk. Let sit for 5 minutes (the yeast should be foamy).
  2. In the meantime, mix together the remaining ⅓ cup sugar, ½ cup warm milk, melted butter, and salt. Add that mixture to the yeast once it has proofed along with the egg, Meyer lemon zest, and cardamom. Stir until thoroughly combined.
  3. Add the flour. If using a stand mixer, attach the dough hook and incorporate on low speed. If not, just use a sturdy wooden spoon or rubber spatula. Mix until the dough begins to pull away from the sides of the bowl, about 2 minutes. If the dough is very sticky, add 1 tablespoon of flour at a time until it comes together. Do NOT add more than ½ cup of extra flour, and do your best to add as little as possible, otherwise it will make the doughnuts dry and tough.
  4. Turn the mixer to medium and knead the dough for 5 minutes. Alternatively, you can turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes.
  5. Place the dough into a lightly oiled (clean) bowl, cover, and let rise in a warm, draft free place until doubled in size (1-2 hours depending).
  6. When the dough has doubled, turn it out on to a lightly floured work surface and use a rolling pin to roll it out to about ½ inch thick. Use a doughnut cutter to cut out as many as you can, then reroll the scraps.
  7. Place doughnuts on to two (or more) parchment lined baking sheets, then cover and let rise again until doubled in size.
  8. Preheat the oven to 400 degrees. Brush the tops of the doughnuts with melted butter, then bake for 7 minutes exactly. Do not over bake even if they are not golden brown.
  9. Allow the doughnuts to cool completely. In the meantime, make the glaze. Combine the Meyer lemon zest, juice, milk, cardamom, salt and melted butter in a bowl. Add the powdered sugar and whisk until smooth.
  10. Dip the doughnuts into the glaze to coat on all sides except the very bottom. Transfer to a rack and allow to set up for about 20 minutes before serving.
  11. Optional Step: Place glazed doughnuts back on the sheet pan and pop into a 400 degree oven for about 2 minutes. Remove and let cool before serving.

Notes

  • Leftover doughnuts can be frozen for up to 3 months.

Keywords: doughnuts, donuts, Meyer lemon, lemon, baked, yeast, healthy,

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

MEYER LEMON BAKED DOUGHNUTS | Easy recipe for yeasted baked doughnuts with Meyer lemon glaze! Perfect for a lazy weekend breakfast or brunch, bridal showers and baby showers! | ColeyCooks.com

SaveSave

SaveSave

SaveSave

SaveSave

More recipes you may enjoy

  • Authentic Italian Lasagna Alla Bolognese
  • La Ribollita: Authentic Tuscan Soup
  • Authentic Italian Beef Braciole
  • Authentic Italian Marinara Sauce Recipe

Reader Interactions

Comments

    Did you make this recipe? Please leave a rating and review! Cancel reply

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

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sabrina

    March 29, 2017 at 11:45 am

    These doughnuts look scrumptious! Gotta love those meyer lemons.

    Reply
  2. Danielle

    March 29, 2017 at 12:11 pm

    These are a dream come true! I'm on Team Krispy Kreme! And you know my obsession with Meyer lemons. Mine are such gnarly specimens compared to the ones in your photos.
    Love that pic of you scarfing doughnuts. I'm very impressed how clean your feet were as a kid.

    Reply
  3. Maria

    April 27, 2017 at 4:03 pm

    Sorry, there was an ad covering it

    Reply
    • nadine

      March 21, 2019 at 2:58 pm

      They look good however i was just looking for a recipe not an autobiography,paragraph or 2 fine,not several

      Reply
      • Coley

        March 21, 2019 at 8:25 pm

        Thanks Nadine!

        Reply
      • Judith Nichols

        April 01, 2019 at 12:30 am

        Boo to you, Nadine! I liked hearing about her obsession with donuts. And I might soon make these tasty looking lemon gems. (If I can make my self get off the computer)..

        Reply
        • Coley

          April 01, 2019 at 12:55 pm

          Aww, thanks Judith! <3

          Reply
  4. Robbie - Yorkshire Caterer

    July 19, 2017 at 10:27 am

    Can't wait to try this recipe! Lemon is, in my opinion, the best flavour in terms of baking and these look delicious ,

    Reply
    • Coley

      July 19, 2017 at 4:02 pm

      Thank you so much! They were super tasty. We're huge fans of lemon in this house as well! 😀

      Reply
  5. jennifer

    April 10, 2019 at 2:59 pm

    hi, will regular lemons suffice, I would think so? if meyer lemons are unavailable? thank you!

    Reply
    • Coley

      April 10, 2019 at 3:04 pm

      Absolutely!! They’ll still turn out delicious 😊

      Reply
  6. Louise Minton

    April 22, 2019 at 2:32 pm

    I made these for Easter Brunch. Either I did something wrong or was mislead about the term donuts. They turned out to be lemon bread circles with glaze. Not that tasty, certainly not donut like at all. They were dense bread, more bagel-ish than donut . Did I do something wrong or have unrealistic expectations for a baked donut ?

    Reply
    • Coley

      April 29, 2019 at 2:00 pm

      Hi Louise, I'm so sorry to hear these were a disappointment for you. While they are not *quite* the same as a fried doughnut, they shouldn't have turned out the way you described. It sounds like a few things could have happened, which is always possible when working with yeasted doughs. They could have risen too much or too little, over or under kneaded, but to me it sounds like they may have been over baked. This could have been due to your oven not being calibrated correctly, which is very common. I appreciate your honest feedback, so I will be retesting this recipe again to see if I can update it with any new pointers or steps.

      Reply
  7. Maddie

    April 11, 2020 at 9:24 pm

    If i dont have whole milk wouldbuttermilk, or 1% milk do the trick?

    Reply
  8. Maddie

    April 11, 2020 at 9:24 pm

    If i dont have whole milk would buttermilk, or 1% milk do the trick?

    Reply
    • Coley

      April 27, 2020 at 12:00 pm

      Use the 1% milk

      Reply
  9. Jenn

    April 12, 2020 at 9:59 am

    What would be your thoughts on using gluten free flour. It’s a one for one- but just thought I would ask. These look scrumptious!

    Thank you and Happy Easter! 🐇

    Reply
    • Coley

      April 27, 2020 at 12:00 pm

      I haven't tested it so I don't know for sure - I'm sorry I don't have a better answer!

      Reply

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seasonal, coastal Italian cooking. Here you'll find hundreds of time-tested, easy-to-follow recipes to help you become more confident in the kitchen!

About Nicole Gaffney

Looking for something?

Winter Recipes

Top view of a corner slice of lasagna bolognese on a white dinner plate with a fork.

Authentic Italian Lasagna Alla Bolognese

Overhead close up of a bowl of La RIbollita Tuscan soup.

La Ribollita: Authentic Tuscan Soup

Close up of 3 slices of braciole over red sauce on a white plate with a fork.

Authentic Italian Beef Braciole

Top view of a cheesy casserole.

Incredible Baked Cauliflower Mac and Cheese

A close up of a dish of cauliflower au gratin with a spoon inside.

Easy Baked Cauliflower Gratin

Top view of a flourless chocolate cake with a cracked top and cardamom pods

Turkish Coffee Flourless Chocolate Cake

Christmas

Top view of a corner slice of lasagna bolognese on a white dinner plate with a fork.

Authentic Italian Lasagna Alla Bolognese

Close up of 3 slices of braciole over red sauce on a white plate with a fork.

Authentic Italian Beef Braciole

Two glasses of Coquito with cinnamon on top on a bed of Christmas tree branches and red and gold ornaments.

Coquito - Puerto Rican Eggnog

Overhead shot of a bowl of sugared cranberries.

Easy Sugared Cranberries

Top view of a cheesy casserole.

Incredible Baked Cauliflower Mac and Cheese

Overhead shot of a sliced tart with cranberries dotted throughout.

Easy Cranberry Tart with Almond Frangipane

Cookies + Bars

Pink Grapefruit Shortbread Cookies

Pink Grapefruit Shortbread Cookies

a plate of cookies with a broken cookie in the foreground and ingredients in the background

Mom's Chewy Oatmeal Chocolate Chip Cookies

Top view close up of chocolate chunk cookies on a wood table.

Crispy Chewy Chocolate Chip Cookies

Top view of peanut butter cookies dipped in chocolate and sprinkled with sea salt spread out on a wood tabletop.

5 Ingredient Chocolate Dipped Peanut Butter Cookies

Top view of chai snickerdoodle cookies spread out on a counter among sugar sprinkles.

Chai Snickerdoodles

A hand dunking a chocolate chip cookie into a glass of milk next to a serving platter of more cookies.

Paleo Chocolate Chunk Cookies

Italian Recipes

Side view of a large jar of marinara sauce with fresh basil and a head of garlic surrounding it.

Authentic Italian Marinara Sauce Recipe

The Best Ever Traditional Italian Meatballs (Video!) | ColeyCooks.com

Classic Italian Meatballs

A bowl of spaghetti with sun gold tomatoes and basil on a blue background.

No-Cook Fresh Sun Gold Tomato Pasta

overhead shot of grilled zucchini bruschetta on a wood platter

Grilled Zucchini Bruschetta with Whipped Ricotta + Mint

overhead shot of vegetable risotto with asparagus, chives, and rice scattered in the background

Spring Vegetable Risotto with Asparagus, Peas, Radishes and Leeks

Vertical shot of eggplant parmesan on a plate next to a baking dish.

Unbreaded Eggplant Parm

Seafood Recipes

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

a white plate with shrimp, lemon and bread

Easy New Orleans BBQ Shrimp

A bowl of lobster bisque with a spoon

Lobster Bisque

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme