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Baked Lemon Buttermilk Donuts

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  • Author: Natalie McLaury
  • Total Time: 23 minutes
  • Yield: 14-16 1x


A healthier donut, baked with buttermilk and whole wheat flour and topped with a lemon glaze


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk
  • 2 large eggs
  • 1/4 cup honey
  • 2 tbsp butter, melted
  • 1 tbsp vanilla extract
  • zest from 1 lemon
  • for the glaze-
  • 1 cup confectioners sugar
  • juice from 1 lemon
  • splash of milk, optional


  1. Preheat oven to 425F. Spray a donut pan lightly with cooking spray and set aside. In a large bowl, whisk together the flours, sugar, baking powder, nutmeg, and salt.
  2. In a separate bowl, mix together buttermilk, eggs, honey, butter, vanilla extract, and lemon zest. Add the wet ingredients to the dry, mixing just until combined.
  3. Using a spoon, fill donut pan cavities about 2/3 full. Bake for 7-8 minutes, until golden and donuts spring back when touched. Allow to cook for 4 minutes in the pan before removing and placing on a wire rack to cool completely. Re-spray the pan and repeat with remaining batter.
  4. Once donuts have cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. If glaze is too thick, add a splash of milk and mix. Dip cooled donuts into the glaze before flipping over (glaze side up) and placing on wire racks until glaze is set.


from Health Magazine, makes 14-16 donuts

  • Prep Time: 15 mins
  • Cook Time: 8 mins
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