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Baked Lemon Sprinkle Donuts

I love ending a good meal with a fun and tasty dessert. One of my favorite desserts to make is a delicious baked donut – a healthier option than the traditional fried version.

My favorite part about making baked donuts is being able to enjoy my favorite dessert without feeling too guilty!



  • For the Donut Batter:
  • 2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Brown Sugar
  • 2 Eggs
  • 1 cup Half and Half
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 teaspoon Vanilla
  • For the Glaze:
  • 2 cups Confectioners Sugar
  • Juice of 1/2 lemon
  • 1/2 tablespoon Milk

To make the donuts, preheat the oven to 350 degrees F. Generously grease a donut pan and set aside until ready to use.

In a large, whisk together the flour, baking powder, and salt. Set aside.

Place the brown sugar in a medium bowl and add the eggs, half and half, lemon juice, lemon zest, and vanilla. Using a fork, stir together to combine.

Place a well in the center of the dry ingredients and add the sugar and egg mixture to the bowl. Using a wooden spoon, stir together the ingredients until no flour is showing.

Place the batter into a large Ziploc bag and snip a small bit of the corner of the bag off. Pipe the batter into the prepared donut pan, being sure to not add too much batter to each donut. Bake the donuts until they are set and the edges start to turn a light golden brown, about 7-12 minutes. Remove the donuts from the oven and allow them to cool completely in the pan.

While the donuts are cooling, make the glaze. Place the confections sugar, lemon juice, and milk in a small bowl. Whisk together to combine until the glaze is completely smooth.

Carefully remove the donuts from the pan and dip the tops of each donut half way into the glaze. Place the donut on a cooling rack (being sure to place a paper towel under the cooling rack to catch the falling glaze). Place sprinkles on top of each donut. Allow the glaze to harden before serving.

These donuts last up to 3 days in a sealed container.


Serves: about 8

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