Lemon Donuts Recipe
These gluten-free Madeleine-inspired donuts are soft, lightly sweet, and so easy to make. No special Madeleine pan required. Made with everyday ingredients and baked in a donut pan, they’re a cozy, no-stress treat for breakfast, a dessert plate, or tea time.
Servings 12
Calories 96kcal
Ingredients
To prepare donut pans
- 1 tablespoon butter melted
- 1 tablespoon gluten-free 1 to 1 all-purpose flour
For batter
- 2 large eggs room temperature
- 1/2 cup (1 stick) butter room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1/2 cup gluten-free 1 to 1 all-purpose flour King Arthur Gluten Free 1/1 flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon lemon zest
- powdered sugar - for dusting (optional)
Instructions
- Preheat your oven to 350℉.
- Butter and flour the donut pans.1 tablespoon gluten-free 1 to 1 all-purpose flour, 1 tablespoon butter
- Add all of your ingredients to your food processor fitted with fitted with the S-blade (multi-purpose blade).2 large eggs, 1/2 cup (1 stick) butter, 1 teaspoon vanilla extract, 1/2 cup sugar, 1/2 cup gluten-free 1 to 1 all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoon lemon zest
- Blend until combined, scrape down the sides of the bowl. A quick pulse after that is all you need.
- Evenly divide the batter between the donut wells.
- Bake for 8-10 minutes, until golden.
- Cool them in the pan for just a minute so they will release easily.
- Serve warm dusted with powdered sugar, if desired
Notes
Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.
Simple variations you can try: Add a touch of almond extract, a whisper of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.
Troubleshooting (Just in Case):
If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.
If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer. If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference. If they turned out a bit dense:
Before blending, whisk the batter lightly to work in a touch more air. It helps keep that soft, texture you’re after.
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer. If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference. If they turned out a bit dense:
Before blending, whisk the batter lightly to work in a touch more air. It helps keep that soft, texture you’re after.
Nutrition
Calories: 96kcal
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