Ingredients
For the Donuts:
- 1¾ cups all-purpose flour – Provides structure to the donuts. You can substitute with cake flour for a softer texture.
- ¼ cup cornstarch – Helps lighten the texture, making the donuts more tender. If unavailable, increase the flour to 2 cups.
- ¾ cup sugar – Sweetens the donuts and enhances their golden color.
- 2 teaspoons baking powder – Acts as a leavening agent, making the donuts rise.
- 1 teaspoon salt – Balances the sweetness and enhances flavor.
- ¾ cup buttermilk – Adds moisture and a slight tanginess. If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
- 2 eggs – Provides structure and moisture. Use flax eggs (1 tablespoon flaxseed meal + 2½ tablespoons water per egg) for an egg-free version.
- 2 tablespoons butter, melted – Adds richness. Can be substituted with vegetable oil for extra moisture.
- 1 tablespoon freshly-squeezed lemon juice – Enhances the citrus flavor.
- ½ teaspoon pure vanilla extract – Adds depth to the flavor.
- 2 teaspoons grated lemon zest – Provides a concentrated lemon essence.
For the Coating:
- ½ cup sugar – Creates a crunchy, sweet coating.
- 4 teaspoons grated lemon zest – Intensifies the lemon flavor in the sugar coating.
- 6 tablespoons butter, melted – Helps the sugar adhere to the donuts.
Instructions
Step 1: Prepare the Oven and Donut Pans
Adjust the oven racks to the center position and preheat the oven to 425°F (218°C). Lightly grease two 6-cavity donut pans with nonstick cooking spray or brush with melted butter. This prevents sticking and ensures easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and cornstarch until well combined. Add the sugar, baking powder, and salt, whisking again to distribute everything evenly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, lemon juice, vanilla extract, and lemon zest. Ensure the eggs are fully incorporated to create a smooth mixture.
Step 4: Mix the Batter
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or whisk. Be careful not to over-mix—a few lumps are okay. Over-mixing can lead to dense donuts instead of light and fluffy ones.
Step 5: Fill the Donut Pans
Spoon or pipe the batter into the prepared donut cavities, filling each about ¾ full. Using a piping bag (or a zip-top bag with the corner snipped off) makes this process cleaner and more precise.
Step 6: Bake the Donuts
Place the donut pans in the preheated oven and bake for 7 to 9 minutes. The donuts should turn lightly golden on the edges and spring back when gently pressed.
Step 7: Cool the Donuts
Let the donuts cool in the pans for 5 minutes before transferring them to a wire rack. Cooling prevents them from breaking apart when handled.
Step 8: Prepare the Lemon Sugar Coating
In a small food processor, pulse the sugar and lemon zest until finely combined. If you don’t have a food processor, simply stir the sugar and zest together in a bowl.
Step 9: Coat the Donuts
Place the melted butter in a shallow bowl. Dip one side of each donut into the butter, then press into the lemon sugar mixture to coat. Serve warm or at room temperature for the best texture and flavor.
Notes
Avoiding Common Mistakes
- Over-mixing the batter – This can lead to dense donuts. Stir just until the ingredients are combined.
- Filling the donut cavities too much – Overfilling can cause the donuts to lose their classic shape. Stick to ¾ full.
- Checking for doneness – Light golden edges and a springy top indicate they are perfectly baked.
Helpful Kitchen Tips
- No donut pan? Use a muffin tin and bake for a couple of extra minutes. The result will be a delicious lemon muffin instead of a donut.
- Zesting lemons efficiently – Use a microplane or fine grater, avoiding the bitter white pith underneath the skin.
- Storage – Keep leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes