Lemon Donut Holes are the kind of homemade treat that instantly brings a little sunshine to the table. These cake-style donut holes are soft and tender inside, lightly crisp outside, and finished with a sweet lemon glaze that adds just the right amount of bright citrus flavor. They taste like something from a favorite bakery, yet they’re surprisingly easy to make at home.
Unlike yeast donuts, these Lemon Donut Holes come together without any rising time, making them perfect for busy weekends or whenever a sweet craving strikes. The simple dough is easy to shape, and frying creates their beautifully round shape and irresistible texture. Paired with a cup of tea or coffee, these cheerful little treats are sure to disappear quickly.
Recipe Yield: 22 donut holes
INGREDIENTS
1¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup granulated sugar
1 Tbsp finely grated lemon zest
¼ tsp lemon extract, optional
⅓ cup sour cream
⅓ cup whole milk
1 large egg
3 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
Vegetable oil, for frying
Lemon Glaze
1½ cups powdered sugar
2 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
1–2 tsp whole milk, if needed
INSTRUCTIONS
1. Mix the dry ingredients:
Whisk together the flour, baking powder, baking soda, salt, sugar, and lemon zest in a medium bowl.
2. Mix the wet ingredients:
In a separate bowl, whisk together the sour cream, milk, egg, melted butter, vanilla extract, and lemon extract, if using.
3. Make the dough:
Add the wet ingredients to the dry ingredients and stir gently just until a soft dough forms. Do not overmix.
4. Chill the dough:
Cover and refrigerate for 15 minutes. This makes the dough easier to handle and helps create round donut holes.
5. Heat the oil:
Fill a heavy pot with about 2 inches of vegetable oil and heat to 350°F (175°C). Line a plate with paper towels.
6. Shape the donut holes:
Using lightly floured hands, divide the dough into 22 portions and roll each into a smooth ball about 1¼ inches wide.
7. Fry the donut holes:
Working in batches, carefully lower the dough balls into the hot oil. Fry for 2½–3 minutes, turning occasionally, until evenly golden brown and cooked through. Maintain the oil temperature between 340°F and 350°F.
8. Drain and cool slightly:
Transfer the donut holes to the paper towel-lined plate and let cool for 10 minutes.
9. Prepare the glaze:
Whisk together the powdered sugar, lemon juice, and lemon zest. Add 1–2 tsp milk if needed for a smooth dipping consistency.
10. Glaze and serve:
Dip the slightly warm donut holes into the glaze or coat them completely. Allow the glaze to set for about 10 minutes before serving.
Helpful Tips to Perfect This Recipe
• Keep the oil temperature steady:
For the best texture, maintain the oil between 340°F and 350°F. If the oil is too hot, the outside will brown before the centers cook through. If it’s too cool, the donut holes can absorb excess oil.
• Chill the dough before shaping:
A quick 15-minute rest in the refrigerator makes the dough easier to handle and helps create beautifully round Lemon Donut Holes with less sticking.
• Glaze while slightly warm:
Allow the donut holes to cool for about 10 minutes before glazing. The gentle warmth helps the glaze cling beautifully and creates that bakery-style finish.
• Use fresh lemon zest and juice:
Fresh citrus gives these Lemon Donut Holes their bright, sunny flavor. Bottled juice works in a pinch, but fresh lemons provide the best taste and aroma.
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