Lemon & Lavender Baked Doughnuts with Lavender Sugar

These delicate and fluffy healthy baked doughnuts are the perfect zesty sweet treat! Lemon and lavender are the ultimate flavor duo and the lemon zest in this recipe is light and refreshing, while the dusted lavender topping gives these baked doughnuts some major flavor depth.

  • Author: Michele Sidorenkov, RDN
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 Doughnuts 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



For the doughnuts:

1 cup all-purpose flour (use a spoon to scoop the flour into the measuring cup and shake to level)

1/2 cup sugar

dash of salt

1 tablespoon baking powder

1/2 teaspoon baking soda

1 tablespoon lemon zest

1 egg

1/2 cup plain yogurt (any fat %)

1/2 cup milk (any fat %)

1 tablespoon canola oil

For the lavender sugar topping:

1/6 cup sugar

1 tablespoon culinary lavender

1/2 tablespoon lemon zest

For the icing:

2 cups powdered sugar

1 tablespoon lemon zest

5-8 teaspoons milk (any fat %)


  1. Prep: Preheat the oven to 350˚F and prepare doughnut baking sheet with non-stick spray.
  2. Separately whisk the dry and wet ingredients: In a large mixing bowl, whisk the flour, sugar, salt, baking powder, baking soda, and lemon zest together until throughly combined. In a smaller bowl bowl, whisk together the egg, yogurt, milk, and canola oil until throughly combined.
  3. Combine the dry and wet ingredients: Make a well in the center of the large dry ingredient bowl and pour the wet ingredients into the center well. Using a rubber spatula, slowly mix the dry and wet ingredients together in a circular motion until just combined, some lumps are ok.
  4. Bake: Spoon the batter into the doughnut baking sheet, filling each mold about 3/4ths full. Bake for 10 minutes, or until a toothpick comes out clean from the center. Allow the doughnuts to completely cool before removing from the tin and assembling for step 7.
  5. Prepare the lavender sugar topping: In a food processor, blend the sugar, lemon zest, and lavender on high speed for 2 minutes, until the sugar has a purple hue and the lavender is completely chopped. Set aside for step 7.
  6. Prepare the icing: In a small bowl, stir the powdered sugar and lemon zest together while adding the milk, one teaspoon at a time. Around the 7th teaspoon, the powdered sugar should be a good spreadable consistency but the final icing thickness is up to you! Adding more liquid will thin the icing out, while more powder sugar will thicken it back up.
  7. Assemble the doughnuts: Spoon about a tablespoon of icing over the top of the doughnut. Before the icing dries and sets, sprinkle the lavender sugar over the top using your hands or shaking a sieve over the top.



The linked recipe card equipment and ingredients are affiliate links.

The total amount of lemon zest needed is 2 1/2 tablespoons of lemon zest, which is equal to about 1 large lemon.


Keywords: Lemon lavender doughnuts