These baked lemon rosemary olive oil cake donuts are tender, fragrant, and perfectly balanced between sweet and savory. Bright lemon zest, aromatic rosemary, and smooth olive oil come together to create a donut that feels elegant yet comforting, finished with a buttery sugar coating that melts into every bite.

Why You’ll Love This Recipe

These donuts are quick to make and deliver bakery-style flavor without frying. The olive oil keeps them moist and delicate, the lemon adds freshness, and the rosemary gives a subtle herbal depth that makes them stand out from ordinary cake donuts. They’re ideal for brunch, afternoon treats, or whenever you want something a little special with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the donuts
2 cups all-purpose flour
¾ cup granulated sugar
2 tablespoons fresh rosemary, finely chopped
2¼ teaspoons baking powder
½ teaspoon salt
2 large eggs, lightly beaten
¾ cup extra virgin olive oil
¾ cup whole milk
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice

For the topping
½ cup unsalted butter, melted
¾ cup granulated sugar

Directions

Preheat the oven to 350°F (175°C). Lightly grease and flour two standard donut pans with a total of 12 cavities.

In a large mixing bowl, whisk together the flour, sugar, rosemary, baking powder, and salt until evenly combined.

In a separate bowl, whisk the eggs, olive oil, milk, lemon zest, and lemon juice until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. The batter may be slightly lumpy; do not overmix.

Transfer the batter to a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter evenly into the prepared donut cavities, filling each about three-quarters full.

Bake for 11 to 14 minutes, or until a toothpick inserted into a donut comes out clean.

Allow the donuts to cool in the pan for 5 minutes, then turn them out onto a baking sheet.

While the donuts are still warm, dip each one into the melted butter, then gently roll in the granulated sugar until coated. Serve immediately for the best texture and flavor.

Servings and timing

Servings: 12 donuts

Prep time: 15 minutes
Bake time: 12 minutes
Total time: approximately 30 minutes

Variations

For a stronger citrus flavor, add an extra teaspoon of lemon zest to the batter.
For a milder herbal note, reduce the rosemary to 1 tablespoon or omit it entirely.
For a glaze instead of a sugar coating, mix powdered sugar with lemon juice and drizzle over cooled donuts.
For a dairy-free option, substitute the milk with unsweetened almond or oat milk and use plant-based butter for the topping.

Storage/Reheating

These donuts are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 300°F oven for 5 minutes. Avoid microwaving for too long, as it can make the texture dense.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin, though the shape will be different and baking time may increase slightly.

Is the rosemary flavor strong?

No, the rosemary is subtle and aromatic, complementing the lemon without overpowering it.

What type of olive oil works best?

Use a mild extra virgin olive oil for the best balance of flavor.

Can I use dried rosemary instead of fresh?

Yes, use 2 teaspoons of dried rosemary in place of fresh.

Are these donuts fried or baked?

These donuts are baked, making them quicker and less messy than fried donuts.

Can I reduce the sugar?

You can slightly reduce the sugar in the batter, but the texture and flavor may change.

Can I make the batter ahead of time?

It’s best to bake the batter immediately, as the leavening works best when fresh.

Can I freeze these donuts?

Yes, freeze uncoated donuts in an airtight container for up to 2 months. Thaw and coat before serving.

What milk works best for this recipe?

Whole milk gives the richest texture, but low-fat milk also works.

Why are my donuts dense?

Overmixing the batter can cause dense donuts. Stir just until combined.

Conclusion

Lemon rosemary olive oil cake donuts are a delightful twist on classic baked donuts, offering refined flavor with simple preparation. Whether served warm for brunch or enjoyed as an afternoon treat, they’re a recipe that feels special without being complicated, and one you’ll want to make again and again.

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