I’ve always had a soft spot for lemon desserts. There’s something about the perfect balance of tart and sweet that feels refreshing and indulgent all at once. These lemon cream-filled doughnuts are my latest obsession — light, sugar-dusted brioche-style doughnuts with a silky lemon cream center that practically melts in your mouth.

They were inspired by a craving for something bright and cheerful during the winter months, when the citrus is best. The first time I made them, I knew they were special. That creamy lemon filling paired with the warm, fluffy doughnut? Magic. And the garnish — a dollop of lemon cream and a tiny lemon wedge — makes them feel bakery-worthy, without being fussy.

Whether you’re hosting brunch, celebrating spring, or just treating yourself, these doughnuts are guaranteed to brighten your day.

Why You’ll Love This Recipe:

Lemon-lovers’ dream – Tangy, creamy, and refreshing
Bakery-style at home – Impressively gorgeous but easy to make
Soft, fluffy dough – Rich brioche-style texture
Creamy filling & topping – Double the lemon, double the joy
Perfect for brunch or tea – Elegant yet fun

Ingredients List:

all-purpose flour
instant yeast
granulated sugar
salt
eggs
whole milk
unsalted butter
vanilla extract
Oil, for frying
heavy cream
lemon curd (homemade or store-bought)
lemon

There Are 5 Steps To Making These Doughnuts:

Step 1: Make the Dough

In the bowl of a stand mixer, mix flour, sugar, yeast, and salt. Add eggs, warm milk, vanilla, and softened butter. Knead using a dough hook on medium speed for 8–10 minutes until smooth and slightly sticky. Transfer dough to a greased bowl, cover, and let rise for 1½ hours or until doubled.

Step 2: Shape the Doughnuts

Roll dough out to ¾ inch thick on a lightly floured surface. Cut into 3-inch rounds and place on parchment-lined trays. Cover loosely and let rise again for 45–60 minutes.

Step 3: Fry the Doughnuts

Heat oil in a large pot to 350°F (175°C). Fry 2–3 doughnuts at a time for 1–2 minutes per side until golden. Drain on a paper towel, then roll in sugar while still warm.

Step 4: Make the Lemon Cream

In a bowl, whip heavy cream until soft peaks form. Fold in lemon curd, lemon zest, vanilla, and salt. Chill until ready to use. Transfer to a piping bag.

Step 5: Fill & Garnish

Once doughnuts are cool, fill with lemon cream using a piping bag with a long round tip. Pipe a swirl on top of each doughnut. Garnish with a tiny lemon wedge (optional but adorable).

Tips to Make This Recipe Your Own:

Zesty boost: Add extra lemon zest into the dough for subtle flavor throughout.
Herbal hint: Infuse the lemon cream with a bit of fresh thyme or basil.
Make minis: Use a smaller cutter for lemon cream doughnut bites!
Add berries: Fill with a swirl of lemon and raspberry cream for a layered taste.
Crème brûlée twist: Torch the lemon topping with a sprinkle of sugar for a caramelized finish.

Storage Tips:

Fresh is best: Eat the same day for ultimate texture.
Fridge: Store filled doughnuts in an airtight container for 2–3 days.
Unfilled: Freeze fried (but unfilled) doughnuts up to 2 months. Thaw and fill before serving.
Re-fresh: Pop chilled doughnuts in the microwave for 10–12 seconds before enjoying.
Avoid freezing lemon cream once it’s mixed with whipped cream—it can separate when thawed.

Substitution Tips:

Dairy-free: Use plant-based milk and dairy-free whipped topping with dairy-free lemon curd.
No yeast? Try baked lemon cake doughnuts using a doughnut pan and inject the filling.
Lemon curd: Use key lime curd or orange curd for variation.
Egg-free: Replace eggs with ¼ cup plain yogurt per egg in the dough.

Final Thoughts:

These lemon cream doughnuts are a celebration of citrus. From the first sugary bite into the airy dough to the cool, tart cream inside, they offer contrast and comfort all at once. Whether you serve them at brunch, gift them to friends, or save the whole batch for yourself (no judgment), they’re guaranteed to bring a little sunshine into your day.

Bright. Creamy. Irresistible. These are the lemon doughnuts you’ll want to make on repeat.

Looking for more Dessert Recipes? Try my popular dessert bar recipes: