Indulge in a quick and guilt-free delight with these Baked and Glazed Lemon Donut Holes, ready in just 30 minutes. Bursting with vibrant lemon flavor and baked to golden perfection, these bite-sized treats offer a delightful twist on a classic favorite.
Ingredients For Glazed Lemon Donut Holes
- 1 cup milk (regular or plant-based)
- ½ cup freshly squeezed or bottled lemon juice
- ¼ cup melted butter (regular or plant-based)
- 1 cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract (optional)
- 2 cups all-purpose flour (regular or gluten-free)
Lemon Donut Hole Glaze:
- ¾ cup powdered sugar
- 2 tablespoon melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
How To Make Glazed Lemon Donut Holes
Step 1 - Preheat your oven to 350°F. Grease your silicone donut hole molds with non-stick spray.
Step 2 - In a bowl, mix together the milk, lemon juice, melted butter, sugar, and lemon extract (if using). Add baking powder and baking soda; the mixture will fizz. Quickly add the flour and mix until a smooth lemon batter forms.
Step 3 - Pour the lemon donut batter into your silicone molds, filling about 50 molds. Bake for 20-25 minutes or until fully cooked.
Step 4 - Let the lemon donut holes cool. Meanwhile, whisk or use an electric hand mixer to blend powdered sugar, melted butter, and cream cheese for the glaze. If too thick, add 1 tablespoon of milk (regular or plant-based) to adjust consistency. Drizzle the icing over the cooled lemon donut holes and serve.
Frequently Asked Questions
To store these glazed lemon donut holes, allow them to cool completely to room temperature first. Then, place them in an airtight container, separating layers with parchment paper to prevent sticking. Store the donut holes at room temperature for up to 2 days for optimal freshness. For longer storage, you can refrigerate them for up to a week. If you need to store them for even longer, you can freeze them for up to three months. Just ensure they are in an airtight container or freezer bag to prevent freezer burn. Thaw frozen donut holes in the refrigerator before enjoying or reheating.
Yes! Here is our recipe for Baked Glazed Lemon Donuts!
We found ours on Amazon! Click here for the link!
Glazed Lemon Donut Holes
Equipment
- mixing bowl
- fork or spoon for mixing
- measuring cups and spoons
- silicone donut hole molds
- whisk or electric hand mixer
Ingredients
Glazed Lemon Donut Hole Ingredients
- 1 cup milk regular or plant-based
- ½ cup freshly squeezed or bottled lemon juice
- ¼ cup melted butter regular or plant-based
- 1 cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon lemon extract optional
- 2 cups regular or gluten-free all purpose flour
Lemon Donut Hole Glaze
- ¾ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Glazed Lemon Donut Hole Recipe Instructions
- Preheat oven to 350. Grease your silicone donut hole molds with non-stick spray.
- Mix the milk, lemon juice, butter, sugar, and lemon extract together. Add the baking powder and baking soda. The mixture will begin to fizz. Quickly add the flour and mix until a smooth lemon batter is formed.
- Pour the lemon donut batter into your silicone donut molds. You should be able to fill 50 molds. Bake in the oven for 20-25 minutes or until they are completely cooked through.
- Allow the lemon donut holes to cool. While they cool, use a whisk or electric hand mixer to mix the powdered sugar, melted butter, and cream cheese together to make the glaze. If the frosting is too thick to drizzle, add 1 tablespoon of regular or plant-based milk to thin the consistency.
- Drizzle the icing over the lemon donut holes and serve.
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