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Baked Doughnuts with Lemon Glaze
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Baked Doughnuts with Lemon Glaze
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Baked Doughnuts with Lemon Glaze are wonderfully light, fresh, and take just 30 minutes, making it the perfect spring recipe!

Prep time
Bake/Cook time
6 Doughnuts
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Baked Doughnuts with Lemon Glaze
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
6 Doughnuts



  • 1 cup (4.5 oz) all-purpose flour*
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 large egg
  • 6 ounces unsweetened nonfat Greek yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons fresh lemon juice

Lemon Glaze

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


For Doughnuts:

  1. Preheat oven to 400°F. Spray a 6-cup donut pan with nonstick cooking spray.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together egg, yogurt, oil, and lemon juice. Make a hole in the center of the dry ingredients and pour  wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick; do not overmix.
  3. Scoop batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out batter evenly into prepared donut pan.
  4. Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack to cool completely.

For Glaze:

  1. Whisk together the glaze ingredients until smooth. Add more sugar for thickness, more lemon juice for thinness. Dip the doughnuts in glaze and place on a lined baking sheet. Let stand until glaze has set before serving.


Recipe developed for Imperial Sugar by Tessa Arias @HandletheHeat.

This Baked Doughnuts with Lemon Glaze recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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