Cherry Lime Baked Donuts - baked cake donut recipe

Cherry Lime Baked Donuts

Hot, fresh breakfast treats are possible with these super simple Cherry Lime Baked Donuts - they're ready to eat in about 30 minutes! Skip the deep fryer and opt for the oven for these cherry-vanilla flavored cake donuts, then cover them in an irresistibly sweet-tart cherry lime glaze. 
Course Breakfast
Cuisine American, Breakfast
Keyword baked donuts
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 45 minutes
Servings 12 -20
Calories 253kcal


Cherry Donuts:

  • 2 cups plus 2 tablespoons all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk scalded
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 Eggland's Best eggs beaten
  • 12 maraschino cherries chopped

Lime Glaze:

  • 2 cups powdered sugar sifted
  • 2 tablespoons lime juice
  • 1 tablespoon maraschino cherry juice
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lime zest


Cherry Donuts:

  • Preheat oven to 350 degrees F. Lightly grease 2 donut pans; set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Add the milk, melted butter, vanilla, and beaten eggs. Stir until just combined – avoid overmixing or the donuts will be rubbery. Fold in the chopped cherries.
  • Scoop the mixture into a pastry bag or zipper bag. Cut the end off and pipe the batter into the prepared donut pans, filling them about 2/3 of the way and making sure the center post is clear.
  • Bake for 8-10 minutes, until they’re a light golden brown and spring back to the touch.
  • Let cool slightly, then transfer to a cooling rack set over a baking sheet. Glaze while warm, then dip in glaze a second time when they cool for a thicker coat.

Lime Glaze:

  • Combine all ingredients in a small bowl. Whisk well, adding more powdered sugar (thicker, more icing-like) or juice (thinner glaze) until desired consistency is achieved. Pour over warm donuts for a traditional glazed, or dip when cool for a thicker coat.



No donut pans? Crumple small pieces of parchment paper or aluminum foil into balls and place them in the center of a standard muffin/cupcake pan. Pipe the batter in, being sure to keep the ball centered, then bake per the recipe. When the donuts come out of the oven, simply pop the ball out from the center.


Calories: 253kcal | Carbohydrates: 48g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 203mg | Fiber: 1g | Sugar: 30g