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Lemon Donuts with a Crumble Topping

Fresh tasting baked lemon donuts, topped with a sweet lemon zest icing and buttery crumble chunks.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 people
Calories 175kcal
Author foodnessgracious


  • 10 tablespoons unsalted butter at room temperature
  • 1 cup brown sugar
  • 2 eggs
  • 3 cups all purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh lemon juice
  • 1/4 cup milk
  • Zest of two lemons

For The Crumble

  • 3/4 cup all purpose flour
  • 1/3 cup brown sugar
  • 3 tablespoons sugar
  • 6 tablespoons cold butter cut into small pieces

For The Frosting

  • 2 cups powdered sugar sifted
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • Zest of 1 lemon
  • 1 1/2 teaspoons milk


  • Preheat the oven to 350 degrees F. Grease your donut pan with melted butter or olive oil spray to prevent sticking.
  • Using a stand mixer, beat the butter and brown sugar until light and creamy, about 3 minutes on high speed.
  • Add the eggs one at time scraping down after each one and beat until well combined.
  • In another bowl whisk together the flour and baking powder.
  • Gradually add the flour mixture to the batter.
  • Add the vanilla and lemon juice and beat until smooth. Scrape down.
  • Finally add the zest and milk and mix until smooth.
  • Spoon the batter into each donut space in the pan and bake in the oven for about 12-15 minutes.
  • Let cool for two minutes and then dump them out. Repeat the procedure until all of the batter has been used.

Make the Crumble Topping

  • In a bowl combine the flour, sugars and butter.
  • Rub the butter with your fingers through the flour until it feels like sand.
  • Lay the mixture onto a baking sheet and bake in the oven at 400 degrees F for about 10-12 minutes.
  • After the crumble has cooled, crush it up with either a knife or your fingers into crumbs.

Make the Frosting

  • Combine the powdered sugar, lemon juice, vanilla extract, lemon extract, lemon zest and milk in a bowl.
  • Whisk until smooth.
  • Warm the frosting in the microwave for 6-10 seconds repeating if the fasting becomes stiff as it sits. It should be slightly pourable.
  • Dip the donuts into the frosting letting the excess drip back into the bowl and then press them into the crumble mixture.
  • Serve at once or cover and use within a few hours for best results.


Crumble topping recipe from Martha Stewart.


Calories: 175kcal