You can’t go wrong with the flavor combination of lemon and poppy seeds- these lemon poppyseed donuts are no exception! Plus, when you put those delicious flavors in donut form, you have a delicious treat you can enjoy any time of day!
The combination of a delicious baked cake donut and tart lemon glaze in these lemon poppyseed donuts is the perfect way to start your day.
These baked Lemon Poppy Seed Donuts are the perfect combination of sweet and tart with their bright lemon flavor, plus they are soft and fluffy!
While these baked donuts are a delicious breakfast treat, they taste so amazing, you’ll want to enjoy them for dessert, too! My favorite is enjoying a lemon poppyseed donut with a mug of hot tea in the afternoon for a quick pick me up.
You can totally leave the poppyseeds out of the recipe if you’d prefer a baked lemon donut instead! (Or if you are like me and forgot to buy the poppyseeds!)
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How to make Lemon Poppyseed Donuts
Ingredients for the donut:
- all purpose flour
- baking powder
- baking soda
- eggs – be sure your eggs are at room temperature
- lemon extract
- lemon zest
- unsalted butter – you’ll want to melt the butter and allow it to cool a bit before mixing the ingredients together.
- poppy seeds
Ingredients for the donut glaze:
- powdered sugar
- lemon juice
- yellow food coloring (optional)
You’ll need two donut pans for baking these lemon poppyseed donuts.
Preheat your oven to 350 degrees and grease two donut pans with nonstick cooking spray.
Next, whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl.
In another bowl whisk the sugar, eggs, lemon extract, lemon zest, lemon juice, and milk
Then, mix the previously melted and cooled butter into the wet ingredients.
Pour the dry ingredients into the bowl with the wet ingredients, and stir the mixture until just combined.
Fold the poppyseeds into the lemon donut batter. (Or, skip this step if you’d prefer poppyseed free lemon donuts)
Transfer the donut batter into a pipping bag (or ziplock bag with one corner cut off) and pipe the batter into the prepared donut pans.
Bake the donuts for about 18-20 minutes, until the tops spring back lightly when touched.
Allow the donuts to cook for about 5 minutes in the pan, then transfer them to a wire rack to finish cooling.
Once the donuts are completely cool, prepare the glaze.
Sift the powdered sugar, then whisk it together with the lemon juice.
If you’d like your glaze to appear more yellow you can add a little yellow food coloring to the glaze now.
Dip each cooled donut, one at a time into the glaze.
Place the glazed donut on the wire cooling rack until the glaze hardens.
How long will these baked lemon poppyseed donuts last?
These baked and glazed donuts are best when enjoyed fresh soon after baking! They will keep for a day or two at room temperature in an airtight container.
Can I freeze Glazed Lemon Poppyseed Donuts?
If you want to freeze your donuts to enjoy later, you’ll want to freeze them unglazed in an airtight freezer bag or container. When you are ready to enjoy them, thaw the donuts overnight in an airtight container.
You’ll want to glaze the donuts after they thaw and come to room temperature. You can make fresh glaze for the thawed donuts, or you can also freeze the glaze separately from the donuts.
- Ingredients for the Donuts:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon lemon extract
- 1 1/2 teaspoons lemon zest
- 1/4 cup lemon juice
- 1/3 cup milk, room temperature
- 1 stick unsalted butter, melted and cool
- Ingredients for the Glaze:
- 1 cup powdered sugar, sifted
- 1 tablespoon lemon juice
- Yellow food coloring, optional
- Preheat the oven to 350 degrees and grease two donut pans with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, lemon extract, lemon zest, lemon juice, and milk. Add the butter, and stir to combine.
- Stir dry ingredients into the sugar mixture and mix until just combined.
- Fold the poppy seeds into the batter.
- Transfer the batter to a piping bag and pipe the batter into the donut pans.
- Bake until tops spring back when lightly touched, around 18 to 20 minutes.
- Allow the donuts to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
- When the donuts are cool, prepare the glaze by whisking together the sifted powdered sugar and lemon juice until smooth. Add the yellow food coloring, if desired.
- Dip each donut in the glaze and place it on the wire cooling rack until the glaze hardens, then serve.