Go Back

Lemon Lavender Baked Donuts

Soft, cake-style baked donuts infused with zesty lemon and culinary lavender, topped with a beautiful pastel purple glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 donuts
Course: Breakfast, Brunch, Dessert
Cuisine: American, Spring
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Donut Batter
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp fresh lemon zest
  • 1 tsp dried culinary lavender crushed
  • 0.33 cup unsalted butter melted and cooled
  • 1 egg large, room temperature
  • 0.5 cup buttermilk room temperature
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
Lavender Lemon Glaze
  • 1.5 cups powdered sugar sifted
  • 2 tbsp milk or heavy cream
  • 1 tbsp lemon juice fresh
  • 0.5 tsp vanilla extract
  • 0.25 tsp lavender extract
  • 1 drop purple food coloring optional

Equipment

  • Donut Pan
  • Mixing bowls
  • Piping bag
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a donut pan.
  2. Rub lemon zest and crushed lavender into the granulated sugar until fragrant.
  3. Whisk flour, the infused sugar, baking powder, baking soda, and salt together in a bowl.
  4. In a separate bowl, mix melted butter, egg, buttermilk, lemon juice, and vanilla.
  5. Fold wet ingredients into dry ingredients just until combined. Do not overmix.
  6. Pipe batter into the donut pan, filling cavities 2/3 full.
  7. Bake for 10-12 minutes until lightly golden. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Whisk powdered sugar, milk, lemon juice, vanilla, lavender extract, and food coloring until a thick glaze forms.
  9. Dip completely cooled donuts into the glaze, let excess drip, and immediately garnish with lemon zest, lemon slices, and lavender buds.

Notes

Store in an airtight container at room temperature for up to 2 days. Freeze unglazed donuts for up to 2 months.