Baked Lemon Poppy Seed Doughnuts


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! 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).

Lemon Poppy Seed Doughnuts | Cooking Classy

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


Baked Lemon Poppy Seed Doughnuts

Yield: About 18 doughnuts

Prep Time: 15 minutes
Cook Time: 8 minutes


  • 2 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds , plus more for sprinkling tops
  • 1/4 cup unsalted butter , melted
  • 1/4 cup canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest
  • 2 large eggs
  • 3/4 cup + 2 Tbsp buttermilk
  • 2 Tbsp fresh lemon juice
  • Softened butter , for buttering doughnut tins


  • 1 3/4 cup powdered sugar
  • 3 1/2 Tbsp fresh lemon juice


  1. Preheat oven to 375 degrees. Butter 3 6-hole doughnut tins with softened butter and dust lightly with flour (shaking out excess), set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Recipe Source: Cooking Classy


  • Laura (Tutti Dolci): Beautiful doughnuts, these would be perfect for Easter! April 15, 2014 at 11:57am Reply

    • Mitchell: By Easter, I think you meant any day of the year. :) September 7, 2014 at 9:24am Reply

  • Chloe @ foodlikecake: These look amazing! Delicious :-D April 16, 2014 at 5:16am Reply

  • Jessica @ A Kitchen Addiction: I love lemon doughnuts! These would be perfect for Easter brunch! April 16, 2014 at 2:31pm Reply

  • Jess @ whatjessicabakednext…: These baked doughnuts are amazing! I LOVE lemon and poppyseed and that glaze is beyond delicious! Lovely recipe, definitely need to give it a go soon! April 21, 2014 at 1:24am Reply

  • Renee @ Awesome on $20: I’m a sucker for all things lemon. These doughnuts look lovely. I really need to get myself a doughnut pan very soon! April 23, 2014 at 9:45am Reply

  • real: can we ave tose recepi in fench thaks June 17, 2014 at 4:57pm Reply

    • Jaclyn: You can if translate it with google translate. Hope that helps! June 17, 2014 at 7:16pm Reply

  • Deen: Made these tonight and they were great! Saving this recipe! February 25, 2015 at 6:40pm Reply

  • Jeanine: YUM!!! I’m eating one right now and it’s pure lemony goodness! I omitted the poppy seeds, doubled the amount of lemon zest in the batter and sprinkled the glazed doughnuts with lemon zest instead of poppy seeds. I’ll be making these all summer! Thank you! July 3, 2016 at 8:20am Reply

    • Jaclyn: So glad you enjoyed them Jeanine! Thanks for the great review! July 6, 2016 at 10:15am Reply

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