Glazed Lemon Donut Holes Recipe

Introduction

These Glazed Lemon Donut Holes offer a delightful burst of citrus flavor paired with a sweet, creamy glaze. Perfect for a light snack or a refreshing dessert, they’re easy to make and irresistibly tasty.

Ingredients

• 1 cup milk (regular or plant-based)
• 1/2 cup freshly squeezed or bottled lemon juice
• 1/4 cup melted butter (regular or plant-based)
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp lemon extract (optional)
• 2 cups regular or gluten-free all-purpose flour
• 3/4 cup powdered sugar
• 2 tbsp melted butter (regular or plant-based)
• 2 oz cream cheese (regular or plant-based)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease your silicone donut hole molds with non-stick spray to prevent sticking.
2. Step 2: In a mixing bowl, combine the milk, lemon juice, melted butter, sugar, and lemon extract if using. Stir until well mixed.
3. Step 3: Add the baking powder and baking soda to the mixture. It will start to fizz—this is normal. Quickly fold in the flour and mix until the batter is smooth and well combined.
4. Step 4: Pour the lemon batter evenly into the silicone molds. You should fill approximately 50 molds. Bake in the oven for 20 to 25 minutes or until the donut holes are fully cooked through and spring back when lightly touched.
5. Step 5: Remove the donut holes from the oven and let them cool completely. Meanwhile, prepare the glaze by whisking together powdered sugar, melted butter, and cream cheese until smooth. If the glaze is too thick to drizzle, add 1 tablespoon of milk to reach your desired consistency.
6. Step 6: Drizzle the glaze over the cooled lemon donut holes and serve immediately for the best taste and texture.

Tips & Variations

• For extra lemony flavor, add some finely grated lemon zest to the batter.
• Try substituting cream cheese with vegan cream cheese for a dairy-free glaze.
• If you don’t have silicone molds, use mini muffin tins and grease them well.
• Gluten-free flour works well; just ensure your blend contains xanthan gum for structure.

Storage

Store glazed lemon donut holes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but bring to room temperature before serving. Reheat briefly in the microwave if desired, but avoid overheating to keep the glaze intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donut holes without lemon extract?

Yes, lemon extract is optional. Using freshly squeezed lemon juice provides plenty of bright flavor without it.

What can I use if I don’t have silicone molds?

You can use a mini muffin pan. Just be sure to grease it well to prevent sticking and adjust baking times slightly if needed.

Glazed Lemon Donut Holes Recipe

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★★★★★

4.9 from 80 reviews

• Author: Rafael
• Total Time: 40 minutes
• Yield: Approximately 50 donut holes 1x
• Diet: Gluten Free

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Description

Delight in these irresistible Glazed Lemon Donut Holes, featuring a zesty lemon batter baked to golden perfection and topped with a creamy lemon cream cheese glaze. Perfect for a light, flavorful treat that balances tangy citrus with sweet indulgence.

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Ingredients

Scale 1x2x3x

Donut Holes Batter

• 1 cup milk (regular or plant-based)
• 1/2 cup freshly squeezed or bottled lemon juice
• 1/4 cup melted butter (regular or plant-based)
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp lemon extract (optional)
• 2 cups regular or gluten-free all-purpose flour

Lemon Glaze

• 3/4 cup powdered sugar
• 2 tbsp melted butter (regular or plant-based)
• 2 oz cream cheese (regular or plant-based)
• 1 tbsp milk (regular or plant-based, optional for thinning glaze)

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Instructions

1. Preheat and Prepare Molds: Preheat your oven to 350°F (175°C) and lightly grease silicone donut hole molds using non-stick spray to ensure easy removal after baking.
2. Make the Lemon Batter: In a large bowl, combine the milk, lemon juice, melted butter, sugar, and lemon extract if using. Stir in baking powder and baking soda – the mixture will fizz. Quickly add the flour and mix until a smooth lemon batter forms, making sure not to overmix.
3. Fill and Bake: Pour the batter evenly into the silicone donut hole molds, filling about 50 molds in total. Bake in the preheated oven for 20-25 minutes or until the donut holes are fully cooked and a toothpick inserted comes out clean.
4. Cool the Donut Holes: Remove the molds from the oven and allow the donut holes to cool completely to room temperature before glazing.
5. Prepare the Lemon Glaze: Using a whisk or electric mixer, combine powdered sugar, melted butter, and cream cheese until smooth. If the glaze is too thick to drizzle, add 1 tablespoon of milk gradually until desired consistency is reached.
6. Glaze and Serve: Drizzle the lemon glaze generously over the cooled donut holes. Serve immediately and enjoy the refreshing citrus flavor balanced by creamy sweetness.

Notes

• Using gluten-free all-purpose flour makes this recipe suitable for gluten-sensitive diets.
• Plant-based dairy alternatives can be used to make this recipe vegan-friendly.
• Fresh lemon juice provides the best flavor but bottled lemon juice can be substituted.
• Ensure the glaze is fully cooled donut holes so the icing doesn’t melt off.
• This recipe yields approximately 50 donut holes, perfect for parties or sharing.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon donut holes, glazed donut holes, lemon dessert, baked donut bites, gluten-free donuts, lemon glaze, cream cheese glaze