Add a playful yet sophisticated touch to your baking repertoire with these Zesty Lemon Pound Cake Donuts. While traditional pound cake is often served in simple loaves, this creative doughnut-shaped twist transforms a rich, buttery classic into the ultimate party-ready treat. Infused with fresh lemon zest and tanginess from sugar-free yogurt, these baked donuts boast an incredibly moist and tender crumb that melts in your mouth. They offer the perfect balance of citrus brightness and decadent buttery aroma, making them a standout choice for brunch, tea time, or any festive gathering. If you’re looking for an easy, no-fry dessert that looks professional and tastes divine, these golden-brown citrus delights are your new go-to recipe.
Lemon Pound Cake Donuts
Equipment
- Hand Mixer
- Donut Mold
- Grater (Zester)
Ingredients
- 70 g white sugar
- 1 tablespoon lemon zest (from 1 medium lemon)
- 80 g unsalted butter
- 2 eggs
- 90 g cake flour (Low Protein Flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 5 c.c. lemon juice
- 1/4 teaspoon salt
- 60 g sugar-free yogurt
Instructions
- First, zest the lemon with a grater in a mixing bowl.
- Add white sugar in the mixing bowl. Rub the lemon zest and sugar together between your fingers until the sugar is grainy. Place aside.
- Sift cake flour and add baking powder, baking soda in another bowl. Place aside.
- Add the butter into the mixing bowl and beat the butter with a hand mixer on medium-low speed until fluffy. Add the sugar mixture into the bowl and continue beat on medium speed until mix well.
- Add the 2 eggs (one at a time). Beat on low speed and mix evenly.
- Preheat the oven to 340°F (170°C).
- Add the yogurt, lemon juice, and salt. Add 1/2 cake flour mixture in the bowl. Using the rubber spatula, gently stir the flour mixture. Again, add the rest of the cake flour and beat the flour mixture until mix well.
- Transfer the batter into a piping bag fitted with a piping tip. Add into the prepared donut mold. Tap the mold 2 or 3 times to release air bubbles and smooth top. Put the mold in the baking tray. Bake in the preheated oven for 40 ~ 45 minutes or until a toothpick (or knife) inserted into the center comes out clean.
- Remove the mold from the oven and place it on a table to cool for about 10 minutes.
- Serve the lemon pound cake. (You can brush lemon glaze or sprinkle some sugar on the surface) Finish and enjoy
Cooking & Storage Tips
- Only fill your donut cavities about 2/3 full. Since this batter contains both baking powder and baking soda, it will rise significantly. Leaving room ensures you get that iconic donut shape with a clear hole in the middle rather than a solid cake.
- Using sugar-free yogurt not only reduces the guilt but also acts as a natural tenderizer for the flour. It provides a subtle tang that cuts through the richness of the butter, resulting in a much more balanced and sophisticated flavor profile.
- Let cool completely before glazing. Store in an airtight container at room temperature for 2–3 days.
Tools & equipment you may need
Hand Mixer
Donut Mold
Last Updated on 2026-04-28