Sour cream, lemon zest, lemon extract, flour, and powdered sugar combine to make these soft, zesty Glazed Lemon Delight Donuts you’ll crave all week.
You know those mornings where everything feels off before you’ve even had coffee? Yeah. That was me—overslept, stubbed my toe, realized we were out of milk and clean mugs. Classic. So I did what any barely-functioning adult would do: I procrastinated by baking.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Now, I’m not someone who usually has it together enough to just whip up donuts, but this one day? I had a lemon, some sour cream leftover from taco night (don’t judge), and a desperate need for something sweet and mood-lifting. Enter: Glazed Lemon Delight Donuts.
And let me just say, if you’ve never sat on your kitchen floor at 10 a.m. eating a lemon-glazed donut straight off the rack—barefoot, hair a mess, glaze on your chin—you’re missing out on one of life’s most underrated forms of therapy.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Glazed Lemon Delight Donuts Recipe?
Okay, real talk: I didn’t think I was a “lemon dessert” person. I’m all about chocolate… usually. But there’s something magical about the combo of tangy citrus and soft, cakey donut goodness. These Glazed Lemon Delight Donuts are baked—not fried—so they’re lighter, both in texture and in cleanup. Win-win.
They’ve got this perfect balance: zingy lemon from both zest and extract, mellowed out by the richness of sour cream. And the glaze? Bright, sweet, sticky—exactly what your taste buds want when they’re tired of cinnamon and sugar everything.
Also, you don’t need a stand mixer or fancy tools. Just a bowl, a spoon, and a donut pan that may or may not still have the sticker on it from when you bought it three years ago with the best intentions. (Ahem, relatable?)
Ingredient Notes:
You know how some recipes sneak in 14 ingredients like you have a chef’s pantry? Not here. Here’s the simple stuff that makes these Glazed Lemon Delight Donuts work:
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1 large egg – the glue that holds the joy together.
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¾ cup sugar – just sweet enough without being cloying.
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1 cup sour cream – full-fat, please. It’s what keeps them crazy moist.
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¼ cup vegetable oil – keeps it light and not dry (which is, like, the biggest donut sin).
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1 tbsp lemon zest – it adds real lemon flavor, not that weird “lemony” taste.
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1 tbsp lemon extract – this is where the flavor pops. Don’t swap it out.
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A drop or two of yellow food coloring (optional) – totally not essential, but it does make them look like tiny rays of sunshine.
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1¼ cups flour – all-purpose is perfect.
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½ tsp baking powder + ½ tsp baking soda – the rise squad.
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¼ tsp salt – because sweet things need salt. Period.
Glaze goodies:
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1½ cups powdered sugar
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5 tbsp fresh lemon juice – squeeze it yourself. Trust me, it’s worth it.
How To Make Glazed Lemon Delight Donuts?
Step 1: Crank that oven to 350°F
Don’t forget to grease your donut pan. I once forgot and had to chisel one out like it was fossilized. Not recommended.
Step 2: Whisk the wet team
Egg, sugar, sour cream, oil, zest, extract. Stir until smooth. Add a bit of yellow food coloring if you’re feeling cute.
Step 3: Add in the dry
Gently fold in the flour, baking powder, baking soda, and salt. Don’t overmix—this isn’t a gym session.
Step 4: Fill your donut pan
Spoon or pipe (using a zip-top bag with the tip cut off—DIY piping bag FTW). Fill about ¾ full. Give it a little shake to level.
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Step 5: Bake for 13–15 minutes
They should be lightly golden and springy to the touch. If they look like sunshine and smell like lemon cake, you’re on track.
Step 6: Glaze while warm-ish
Mix powdered sugar and lemon juice. If it’s too runny, add more sugar. Too thick? More juice. It’s very “choose your own adventure.” Dip the tops and let them set on a wire rack (or your cleanest cutting board if you can’t find the rack… we’ve all been there).
Storage Options:
Okay, ideally, you eat them fresh. But if you somehow have leftovers:
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Counter: Airtight container, up to 4 days.
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Fridge: I mean… you can, but they lose a little softness. Microwave for 10 seconds and they’re back.
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Freezer: Freeze unglazed. Defrost, warm up, glaze fresh. Like new.
Variations and Substitutions:
Because we’re human, and our kitchens are too:
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No lemon extract? Use more zest and a little vanilla. It won’t be the same, but it’ll still be good.
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Add blueberries for a lemon-blueberry vibe that screams “spring brunch.”
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No donut pan? Use a muffin tin. Call them “lemon muffin rounds” and you’re golden.
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Want a thicker glaze? Add a pinch of zest to it. Seriously. Trust.
What to Serve with Glazed Lemon Delight Donuts?
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Coffee with a splash of cream – classic. Always works.
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Iced green tea – lemon and green tea? So fresh.
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A little yogurt and fruit – if you want to pretend this is part of a balanced breakfast.
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Soft jazz and no responsibilities – highly recommended pairing.
Frequently Asked Questions:
Can I make these the night before?
Totally. Just don’t glaze until morning. You want that fresh-drip look.
What if I don’t like lemon?
…Then this might not be the donut for you? But maybe try orange extract instead?
Can I use bottled lemon juice for the glaze?
In a pinch, sure. But if you’ve got a fresh lemon, go that route. It’s brighter. More alive. Like these donuts.
Here’s the thing: These Glazed Lemon Delight Donuts aren’t fancy. They’re not complicated. They won’t win any Great British Baking Show technical challenges. But they will make your kitchen smell amazing, they’ll brighten your day, and they might even save a crummy morning like they did mine.
So go for it. Bake them, eat one standing at the stove with glaze on your nose, share a few (or don’t), and feel proud that you made something lovely out of simple stuff.
And if you do bake them, tell me how they turned out—messy glaze, improvisations, happy accidents, all of it. I’m all ears (and still licking glaze off my fingers).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Glazed Lemon Delight Donuts
Ingredients
To Make the Donuts:
- 1 large egg
- 3/4 c sugar
- 1 c sour cream
- 1/4 c vegetable oil
- 1 tbsp lemon zest
- 1 tbsp lemon extract no substitutions
- Yellow food coloring optional, as much as needed for desired color
- 1 1/4 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
To Make the Glaze:
- 1 1/2 c powdered sugar
- 5 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray.
- Combine cream, egg, sugar, vegetable oil, lemon zest, and lemon extract in a bowl until well blended.
- Gently fold in the flour, baking powder, baking soda, and salt into the mixture until mixed.
- Fill the donut pan with the batter. And bake for 13 to 15 minutes. Or until the donuts spring back when touched.
- While the donuts are baking. Mix sugar and lemon juice in a bowl. To make the glaze. Adjust the consistency by adding juice or sugar as needed.
- Slightly cooled but still warm. Dip the top of each donut into the glaze. Place them on a wire rack to let them set.
- If you have batter left. Prepare the pan again. Bake additional donuts.
- Enjoy these made donuts. Store them in an airtight container for up to four days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
