Even though you are gluten-free doesn’t mean you have to miss out on donuts! You must try these delicious cake-baked donuts! Meyer lemons make these the most delightful sweet yet light-tasting donuts it will be hard to eat just one! These gluten-free donuts are a definite must-add to your baking list. They are great for a special morning to treat with coffee and it will be hard to eat only 1!

Why Meyer Lemons?

Meyer lemons if you haven’t tried them are great for baking. They are less tart and more sweet than a traditional lemon, but you still get that lemony taste! Meyer lemons are a cross between a lemon and a mandarin. The peel is also thinner and the zest is so pretty. You can even candy the zest. You will find Meyer lemons during the winter season, when you see a bag, make sure to buy them! I find them at TJ’s. You won’t regret buying them. They also make delightful cocktails!

Can I substitute regular lemons?

You can substitute traditional lemons in this recipe. The taste of the donuts will not be quite as sweet and more tart in flavor. I love all things lemon and love the tartness of lemons, this may be another recipe coming soon!

Tools Needed for Gluten Free Donuts

I would recommend using a donut pan. I typically just spoon the batter in, but you could definitely pipe it in to make a more even and uniform donut.

Ingredients for Meyer Lemon Gluten Free Donuts

2 2/3 Cup GF flour (Bob Red Mill 1 to 1 GF flour)
1 1/2 Cup Dextrose (sugar substitute)
2 tsp GF baking powder
4 TBS meyer lemon zest (zest 2-4 lemons)
3 TBS meyer lemon juice
2 eggs
1 cup Fairlife Milk (milk substitute)
1 tsp vanilla extract
2 TBS butter, melted

Meyer Lemon Frosting Ingredients

2 cups powdered sugar
4 TBS meyer lemon juice
4 tsp meyer lemon zest, optional

How to Make

Preheat oven to 400 degrees F. In a large bowl combine GF flour, dextrose (sugar substitute), meyer lemon zest together. Add lemon juice, milk substitute and egg, vanilla extract and melted butter to the flour mixture and stir until combined.

Spoon or pipe mixture into greased donut pans to fill donut cavity 3/4 of way full. Bake for 12-15 minutes or until tops of donuts are light brown and spring back when touched.

Allow to cool 4-5 minutes in donut pan and then remove to wire rack to cool further. While cooling make icing.

Combine powdered sugar, lemon zest if using, and lemon juice in a large bowl. Dip cooled donuts into a bowl to ensure the top is iced and place them back on the cooling rack, make sure to have a drip tray under the wire rack to ensure you don’t have a messy counter! Allow it to set as long as you can wait before eating!

I hope you enjoy these donuts as much as we did! This made ~ 18 donuts, if you want less just 1/2 the recipe. Store in an airtight container and reheat for ~ 15-20 seconds in microwave to enjoy again!

Additional Meyer Lemon Recipes:

Meyer Lemon Lime Scones

Meyer Lemon Ginger Scones

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Gluten Free Meyer Lemon Donuts

Sweet, slightly tart, cakey donuts that are gluten-free and low fodmap

Course Breakfast

Servings 18 donuts

Author Fodmap Foodie LLC

Ingredients

2 2/3 cup GF flour (Bob Red Mill 1 to 1 GF flour)
1 1/2 cup dextrose (sugar substitute)
2 tsp GF baking powder
4 TBS Meyer lemon juice
1 cup Fairlife milk (milk substitute)
1 tsp vanilla extract
2 TBS butter, melted

Lemon Frosting

2 cups powdered sugar
4 TBS Meyer lemon juice
4 tsp Meyer lemon zest, optional

Instructions

Preheat oven to 400 degrees F. Grease donut pans and set aside (I used 3 donut pans.)
In a large bowl combine: 2 2/3 Cup GF flour, 1 1/2 cup dextrose (sugar substitute), 2 tsp baking powder, and 4 TBS Meyer lemon zest. Stir to combine.
To dry ingredients add: 3 TBS Meyer lemon juice, 2 eggs, 1 cup Fairlife milk (milk substitute), 1 tsp vanilla extract, and 2 TBS melted butter. Stir until combined.
Spoon or pipe batter into donut pans until 3/4 full. Bake for 12-15 minutes until lightly browned and the top springs back when lightly touched.
Cool in a Donut pan for 5 minutes. Remove to wire rack and cool completely. While cooling makes Meyer lemon frosting.

Meyer Lemon Frosting

In a large to medium bowl or bowl wide enough to dip donuts into. Combine 2 cups powdered sugar, 4 tsp Meyer lemon zest and 4 TBS Meyer lemon juice until combined. Add more lemon juice as needed to reach desired consistency.
Dip the top of the donuts into the frosting to cover the top. Place back on the wire rack and allow frosting to set as long as you can resist before eating!