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Lemon and Poppy Seeds Baked Donuts

Servings 10 large donuts or 24 mini donuts
Author Natalie


For the donuts:

  • 1 large egg
  • 100 grams (1/2 cup) sugar
  • ΒΌ tsp. salt
  • 1 tsp. vanilla extract
  • Zest of 1 lemon
  • 120 ml. (1/2 cup) milk
  • 30 ml. (2 tbsp.) fresh lemon juice
  • 30 ml. (2 tbsp.) vegetable or coconut oil
  • 140 grams (1 cup) all-purpose flour
  • 1 tsp. baking powder
  • 25 grams (2 tbsp.) freshly ground poppy seeds

For the sugar glaze:

  • 150 grams sugar powder
  • 1-2 tsp. lemon juice

For decoration:

  • Zest of fresh lemon



  1. Preheat the oven to 170c degrees and grease the donut pan with soft butter.
  2. In a bowl, mix egg, sugar, salt, vanilla and lemon zest into a uniform mixture.
  3. Add milk, lemon juice and oil and mix until combined.
  4. Add flour, baking powder and poppy seeds and mix until you get a uniform batter.
  5. Pour the batter into the pan and fill about 3/4 of their height.
  6. Bake the donuts for 15-20 minutes or until the donuts turn golden and set.
  7. Cool completely and remove from the pan. If necessary, slightly align the top so that they "sit" properly and straight.

Sugar glaze:

  1. In a small bowl, mix powdered sugar and a little lemon juice until it becomes uniform and very thick in the texture.
  2. Gently dip the donuts in the coating and place on a serving dish.
  3. Allow the coating to set for about 1 hour at room temperature.
  4. Garnish with a little lemon zest and serve.

Recipe Notes

  • It is recommended to serve the donuts at room temperature.
  • Instead of lemon you can use orange or any other citrus fruit that you like in the same quantities to diversify flavors.
  • It is important to use a freshly ground poppy for optimal result.
  • Keep the donuts in a closed container in the fridge for up to 5 days.