Poppyseed Lemon Donuts

These lemon poppyseed donuts are the perfect combination of tart, sweet and buttery. They’re delicious on their own but even better when topped with a bright glaze or sprinkled with powdered sugar. These spectacularly fluffy doughnuts will have you coming back for more!

Poppyseed Lemon Donuts are a traditional donut that can be found in most bakeries. They have a lemon flavor, and the dough is fried.

I’m sitting here with a poppyseed lemon doughnut in my hand, ogling home decor. It’s a new venture for me – not doughnuts, but home decor (OK well maybe donuts, too). My partner and I are now residing in the shittiest of Ann Arbor apartments. And by shittiest, I mean it has all the requirements, is safe, and has heat, but it isn’t me in the least. And, since we’ll be relocating next year (place TBD; stay tuned, lovies! ), I’ve been a little too preoccupied with homeware. Glass jars, Persian carpets, several types of ceramic bakeware, butcherblock islands, chaise couches, beautiful comforter sets, wine glasses (reminder to self: also want wine fridge) are all on my want list. Bookshelves-turned-shoe-racks (a girl can dream, right?). You know what I’m talking about.

Now I’m on my second lemon donut. I’m starting to grow sick of this little apartment with no dishwasher, carpets, and sloping ceilings, and I can’t help but worry about our next relocation. And, even if we do wind up in a box, how much fun would it be to remodel it? I’m overjoyed.


How to make lemon doughnuts at home

Cutting the donuts (I don’t have a biscuit cutter or anything like that) and knowing when the oil was the correct temperature to fry the doughnuts (since I don’t have a thermometer) were the two major challenges I had while preparing these handmade glazed donuts. Here’s how I got through those stumbling blocks:

I used a measuring cup to make the bigger donut form for the doughnuts. You should have no trouble cutting out the circles if you push down firmly on the dough. If the measuring cup isn’t cutting it, trace a sharp knife around the outside of the lemon doughnuts to cut them out. I cut out the middle of the doughnut with a bottle cap for the donut hole. Isn’t it brilliant?

I initially heated the oil on high for approximately 10 minutes to see when it was hot enough to cook the lemon doughnuts. After that, I carefully put some dough scraps into the oil. The dough should start bubbling and becoming golden within 10 seconds if the oil is heated enough. When the oil is heated enough to fry the scraps, reduce the heat to low (on a scale of 10/10, set the temperature knob to 2/10) and let the oil to cool for another 2-3 minutes. Repeat the test with additional dough scraps.

Leave a comment below if you have any questions on how to make these handmade glazed lemon doughnuts!


These lemon doughnuts are topped with crunchy poppyseeds and a sour lemon frosting. This is the best doughnut recipe for spring and summer!

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 1 hour and 30 minutes total
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 1 hour and 30 minutes total



  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 10 minutes
  • 1 hour and 30 minutes total


For the doughnuts, follow these instructions:

  • 2 1/2 cups flour (all-purpose)
  • 1/2 cup sugar (white)
  • 1 tablespoon powdered baking soda
  • a half teaspoon of salt
  • 1 tablespoon poppyseeds, plus a few more for garnish
  • 1 lemon’s zest
  • 1 gallon of milk
  • 1 beaten egg
  • 1/4 cup room temperature butter
  • vanilla extract (two tablespoons)
  • 2 gallons deep frying oil (I used canola)

To make the glaze:


  1. Combine the flour, 1/2 cup sugar, baking powder, salt, lemon zest, and poppyseeds in a large mixing basin.
  2. Pour the milk, egg, butter, and vanilla into the well in the middle. Mix until everything is properly blended. It’s normal for the mixture to be sticky, but that’s OK!
  3. Refrigerate for at least 1 hour after covering.
  4. Roll cooled dough out to 1/2 inch thickness on a thoroughly floured board. (The flour you add here should keep the dough from becoming too sticky.)
  5. Cut out donuts using a 3-inch circular cutter (I used a cup measurer). To cut holes from the center, use a smaller cutter (I used a bottle cap). Remember to cook the centers – they’ll create great doughnut holes!
  6. In a big, heavy skillet or deep-fryer, heat the oil to 370°F. I took a le cruset and filled it with oil to approximately 2 inches high. 
  7. Fry the doughnuts in heated oil until golden brown, approximately 45 seconds each side. Remove donuts from oil and drain on paper plates or paper towels to cool slightly.
  8. To make the glazing, follow these steps: Combine powdered sugar and lemon juice in a mixing bowl. You want it to be a little thicker than frosting but not so thin that it’s watery. 
  9. When the donuts have cooled somewhat (2-3 minutes), dip them in the glaze, evenly covering the tops. To get a good, thick frosted coating on top, you may need to dip the doughnuts twice. Sprinkle with poppyseeds right away. 


All Recipes was used to create this recipe.

More lemon sweets may be found at:

Bars of Blackberry Lemon Cheesecake

Pop Tarts with Blueberry Lemon Curd

Lemon Cake in a Single Bowl with Coconut Cream Icing

Tart with Lemon and Coconut

Cupcakes with Lemon Meringue Filling

Lemon Ginger Bars

The “lemon poppy seed donut calories” is a type of donut that has both lemon and poppy seeds. The donuts are made with a yeast dough, which gives them the unique flavor. They are typically served with a glaze or powdered sugar.

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