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These sweet and tangy baked donuts are perfect for breakfast and bursting with fresh lemon flavor and poppy seeds.  


Baked Lemon Poppy Seed Donuts

Hey there everyone! It’s Danielle from Live Well, Bake Often!  I’m so happy to be back again to share another delicious treat with you all.


These baked lemon poppy seed donuts have recently become my new favorite breakfast. Ever since the first time I tried baked donuts, I’ve been hooked on them. I love baking donuts, because they’re much lighter than the fried version and still taste delicious.


If you haven’t tried baked donuts before, this recipe is a great one to start with!


Baked Lemon Poppy Seed Donuts

These donuts are easy to make and only need to bake for about ten minutes. Once they’re done baking, you’ll dip them in a sweet and tangy lemon glaze. The glaze is what takes these donuts over the top and really enhances the citrus flavor! In my opinion, you can never go wrong with a little extra lemon.


So if you love lemon as much as I do, be sure to give these a try. I can guarantee you will love these donuts too!


Baked Lemon Poppy Seed Donuts

These sweet and tangy baked donuts are perfect for breakfast and bursting with fresh lemon flavor and poppy seeds.
Servings 6 donuts



  • 1 cup all purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 Tablespoon poppy seeds
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup milk
  • 2 Tablespoons melted butter, slightly cooled
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract


  • 1 cup confectioners sugar
  • 2 Tablespoons fresh lemon juice


  • Preheat oven to 350 degrees Fahrenheit. Spray a 6-count donut pan with non-stick cooking spray and set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and poppy seeds.
  • In a separate bowl, whisk together the granulated sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over-mix the batter.
  • Evenly distribute the batter between all of the donut cups. Bake at 350 degrees Fahrenheit for 9 to 10 minutes.
  • Remove the donuts from the oven and set aside to cool. Meanwhile, in a small bowl whisk together the confectioners sugar and lemon juice. If needed, add a bit more lemon juice to thin the glaze.
  • Remove the donuts from the donut pan and dip the tops of each donut in the glaze. Transfer each donut to a wire rack with a baking pan underneath to catch any glaze that may fall off. If you have any glaze left over, you can dunk the donuts into it again.


These donuts are best eaten the same day, but can be stored in an airtight container on the counter for up to two days.
Adapted from Joy the Baker.
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Be sure to try these Baked Pumpkin Donuts with Maple Cinnamon Glaze next!

  Baked Pumpkin Donuts with Maple Cinnamon Glaze