Baked Lemon Poppy Seed Doughnuts

April 15, 2014

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I posted a lemon poppy seed muffin a few week ago and at the time I couldn’t decide if I wanted to make lemon poppy seed muffins or lemon poppy seed doughnuts.

I decided to make the muffins and save the doughnuts for another day. Well, here’s another day. I’m so glad I didn’t forget about them because these doughnuts are incredible!

Lemon Poppy Seed Doughnuts | Cooking Classy

They are loaded with a vibrant lemon flavor, their texture is perfectly soft and fluffy, and I love how moist they are.

They are much like a muffin but probably better because you get more surface covered in glaze, so it’s kind of like eating muffin tops (you know, the best part of any muffin).

These are a perfect summery treat that everyone is going to love! Such a great use for all the fresh lemons you’ll have on hand this spring and summer. Enjoy!

Baked Lemon Poppy Seed Doughnuts | Cooking Classy

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5 from 2 votes

Baked Lemon Poppy Seed Doughnuts

Bright and tender lemon flavored poppy seed dotted doughnuts finished with a simple sweet glaze.
Servings: 18
Prep15 minutes
Cook8 minutes
Ready in: 23 minutes




  • Preheat oven to 375 degrees. Butter 3 6-hole doughnut tins with softened butter and dust lightly with flour (shaking out excess), set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt and poppy seeds for 30 seconds. In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, canola oil, sugar and lemon zest for 1 minute.
  • Mix in eggs one at a time. In liquid measuring cup used to measure buttermilk, whisk lemon juice with buttermilk (it will begin to curdle a little so you want to mix it in rather quickly).
  • Working in 3 separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
  • Pour mixture into piping bag and pipe mixture (or spoon) into prepared doughnut wells, filling within about 1/3-inch of the top rim.
  • Bake in preheated oven until toothpick comes out clean, about 7 - 8 minutes. Allow to cool slightly, then invert onto a wire rack to cool.
  • In a bowl, whisk together powdered sugar and 3 1/2 Tbsp fresh lemon juice to make glaze. Dip tops of doughnuts in glaze and return to wire rack, sprinkle tops with poppy seeds and allow glaze to set at room temperature. Store in an airtight container.
Nutrition Facts
Baked Lemon Poppy Seed Doughnuts
Amount Per Serving
Calories 222 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 120mg5%
Potassium 81mg2%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 124IU2%
Vitamin C 2mg2%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.