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.


For the Doughnuts:

For the Icing:

For the Lavender Sugar Topping:

Additional items: Non-stick cooking spray and doughnut baking sheet


  1. Preheat the oven to 350 degrees F.
  2. Prepare the doughnut batter: In a large bowl, whisk the flour, sugar, salt, canola oil, baking powder, baking soda, and lemon zest together until throughly combined. In a smaller bowl bowl, whisk together the egg, yogurt and milk until throughly combined.
  3. Make a well in the center of the large bowl holding the dry ingredients and pour the wet ingredients into the center well. Using a rubber spatula, slowly stir the wet ingredients into the dry ingredients in a circular motion around the well, slowly incorporating the wet ingredients with the dry. Keep mixing until thoroughly combined, some lumps are ok.
  4. Using a spoon, scoop the batter into a greased doughnut baking sheet, filling each doughnut mold 3/4 of the way to allow for expansion. Bake for 10 minutes, or until a toothpick comes out clean from the center. Once the doughnuts have been removed from the oven, allow them to cool completely in the doughnut tin before removing them.
  5. For the lavender sugar topping: In a food processor, blend the sugar, lemon zest, and lavender for 1-2 minutes, until the sugar has a purple hue and the lavender is completely chopped.
  6. For the icing: In a bowl, stir the powdered sugar and lemon zest together while slowly adding the milk, one teaspoon at a time. Around the 7th teaspoon, the powdered sugar should be a good spreadable consistency but slowly adding the milk in increments will help you adjust the consistency if needed.
  7. Lastly, spread each doughnut with about a tablespoon of icing, smoothing out the top for an even coating. Before the icing dries and sets, sprinkle the lavender sugar over the top using your hands or a sieve. Enjoy!


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


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