Soft lemon donut recipes jpg

Soft lemon donut


If you are looking for a special breakfast, you are in the right place! Today’s lemon donut
will make you fall in love. You will also go back a little in time, when snacks were completely homemade , you found the time to knead something good and eat it as a snack.
And this lemon donut smells like home, of good things, of time spent preparing something special for the people we love.

It tastes like the classic cakes that grandmothers used to make, it has the intense scent of lemons from my garden, from the walk along the coast last weekend and from the wait to see this marvel rise in the oven.


  • 300 g of flour
  • 50 g of corn starch
  • 4 medium eggs
  • 180 g of granulated sugar
  • 130 ml of whole milk
  • 150 ml peanut or sunflower seed oil
  • 50 ml of lemon juice
  • grated peel of 2 lemons
  • 1 sachet of yeast (16 grams)
  • 1 pinch of salt

For the lemon syrup

  • 100 g of granulated sugar
  • 100 ml lemon juice (two large lemons)
  • 40 ml of water


  1. Separate the egg yolks from the whites and set the egg whites aside.
  2. In a separate bowl, whisk the egg yolks with 130 g of granulated sugar (and the lemon peels) until they become light and frothy.
  3. You can also whip the whole eggs directly with the sugar without separating them if you have less time and want to make less mess.
  4. Alternate the liquids (oil, milk and lemon juice) with the sifted dry mixtures: 00 flour, corn starch and yeast.
  5. Finally add the pinch of salt and mix.
  6. Whip the egg whites with 50 g of granulated sugar (taken from the total) until stiff peaks form. Whisks and bowl very clean, please!Be careful not to whip them too much but they must be soft.
  7. Add the egg whites (in batches) to the egg yolk mixture, mixing from top to bottom with a spatula.
  8. Mix to obtain a homogeneous mixture.
  9. Butter and flour a 24cm diameter donut mold and pour the mixture inside.
  10. Cook in a preheated and static oven at 180° for about 50 minutes, in the medium-low part of the oven.