Sourdough Discard Lemon Sugar Donuts – Bright, Soft, and Baked

These sourdough discard lemon sugar donuts are the kind of treat that makes your kitchen smell like a bakery. They’re light, gently tangy, and rolled in sparkling lemon sugar that melts on warm dough. No frying, no fuss—just simple baked donuts you can whip up on a weekday.

If you’ve got a jar of starter waiting in the fridge, this is a smart way to use it. The flavor is fresh and sunny, and the texture lands right between a cake donut and a soft muffin.

What Makes This Special

There are plenty of donut recipes out there, but this one has a few standouts.

• Uses sourdough discard: Adds a subtle tang and prevents waste.
• Bright lemon flavor: Real lemon zest and juice keep it fresh, not artificial.
• No frying: These are baked, so the process is cleaner and quicker.
• Great texture: Soft and tender, with a delicate crumb that holds up to the sugar coating.
• Ready fast: About 30 minutes from start to finish.

What You’ll Need

• 1 cup (230g) sourdough starter discard (unfed, 100% hydration)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) neutral oil (canola, avocado, or light olive oil)
• 2 large eggs, room temperature
• 1/3 cup (80ml) milk (dairy or unsweetened almond milk), room temperature
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest (from 1–2 lemons)
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• For coating: 1/2 cup (100g) granulated sugar + 1 teaspoon lemon zest
• Optional finish: 2 tablespoons melted butter for brushing

Tools: Donut pan (standard 6- or 12-cavity), mixing bowls, whisk, zester, spatula, piping bag or zip-top bag, cooling rack.

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a donut pan or mist with nonstick spray.
2. Make lemon sugar for coating: In a shallow bowl, rub 1 teaspoon lemon zest into 1/2 cup sugar with your fingertips until fragrant.

   Set aside.

3. Mix the wet ingredients: In a large bowl, whisk the sourdough discard, granulated sugar, oil, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
4. Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
5. Bring it together: Add the dry ingredients to the wet. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
6. Fill the pan: Spoon the batter into a piping bag (or a zip-top bag with the corner snipped) and pipe into the donut cavities, filling each about 3/4 full.
7. Bake: Bake 10–12 minutes, or until the tops spring back lightly and a toothpick comes out clean. They should look pale golden around the edges.
8. Cool briefly: Let the donuts rest in the pan for 3–4 minutes, then transfer to a cooling rack.
9. Coat in lemon sugar: While still warm, brush donuts lightly with melted butter (optional for better adhesion), then toss in the lemon sugar until coated on all sides.
10. Serve: Enjoy warm, or let them cool completely for a slightly firmer texture.

Keeping It Fresh

These donuts taste best the day they’re made, especially within the first few hours.

If you need to store them, place in an airtight container at room temperature for up to 2 days. The sugar coating will soften over time; you can re-toss in fresh lemon sugar right before serving.

For longer storage, freeze uncoated donuts for up to 2 months. Thaw at room temperature, warm for 5 minutes in a 300°F (150°C) oven, then coat with lemon sugar.

Benefits of This Recipe

• Reduces waste: Gives your sourdough discard a second life.
• Quick and low-mess: Baked instead of fried means no oil pot, splatter, or heavy cleanup.
• Balanced flavor: Lemon lifts the gentle tang of the starter for a bright finish.
• Flexible batter: Works well with dairy-free milk and different neutral oils.
• Kid-friendly: Soft texture and sweet coating without being cloying.

Pitfalls to Watch Out For

• Overmixing the batter: This can make donuts tough.

  Stir just until the flour disappears.

• Overbaking: A minute too long can dry them out. Check at 10 minutes.
• Cold ingredients: Cold milk or eggs can stiffen the batter and affect rise. Use room temperature.
• Too much lemon juice: Extra acid can throw off the lift from baking soda and powder.

  Stick to the measurements.

• Coating too late: Sugar sticks best when donuts are warm. Don’t wait until they’re fully cooled.

Alternatives

• Glazed instead of sugared: Whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice and a pinch of zest. Dip cooled donuts and let set.
• Blueberry lemon: Fold in 1/2 cup small fresh blueberries (patted dry).

  Add 1 extra tablespoon flour to balance moisture.

• Poppy seed twist: Add 1 tablespoon poppy seeds to the dry ingredients for a bakery-style look and crunch.
• Citrus swap: Use orange or lime zest and juice for a different vibe.
• Spice it up: Add 1/2 teaspoon ground cardamom or ginger to complement the lemon.
• Mini muffins: No donut pan? Bake in a greased mini muffin tin at the same temperature for 10–12 minutes.

FAQ

Can I make these without sourdough discard?

Yes. Replace the discard with 1/2 cup plain yogurt and 1/2 cup milk.

The flavor will be slightly different, but the texture stays tender.

Is my discard too old to use?

If it smells sharply vinegary or like nail polish remover, feed it first or make fresh discard. A mildly tangy aroma is perfect.

Can I make them gluten-free?

Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Texture may be a bit more delicate, so let them cool longer before coating.

What if I don’t have a donut pan?

Use a mini muffin pan for “donut holes.” You can also pipe rings on a parchment-lined baking sheet, but they’ll spread and look rustic.

How do I get a stronger lemon flavor?

Add another 1/2 tablespoon zest to the batter, or finish with a lemon glaze instead of sugar.

You can also use lemon extract (1/4 teaspoon) for extra punch.

Can I reduce the sugar?

In the batter, you can cut it to 1/3 cup, but the donuts will be less moist. Keep the coating as written to balance the tart lemon.

Why did my donuts stick to the pan?

Insufficient greasing or overbaking are common culprits. Grease thoroughly, bake just until set, and let them rest a few minutes before releasing.

Wrapping Up

These sourdough discard lemon sugar donuts are bright, easy, and satisfyingly soft.

They turn a jar of leftovers into something special without a lot of work. Keep the ingredients simple, watch the bake time, and coat while warm for the best finish. Whether it’s a lazy weekend or a quick weekday bake, this recipe delivers sunny flavor with very little effort.