Before moving to NYC, my cousin gave me a little going away gift; AKA the best baking gift ever, homemade vanilla and lemon extracts. I know what you’re thinking.. lemon, really Delia? I don’t typically use lemon extract when I’m baking or go for a lemon dessert at a bakery, but when used correctly, lemon is extremely delicious flavor. So I challenged myself to create a gluten free lemon and poppy seed donut: you’re welcome world.

Baked Gluten Free Lemon Poppy Seed Donuts with Lemon Glaze
Makes 9-10 large donuts

  • 3 tablespoons of butter or ghee
  • 1/3 cup organic cane sugar
  • 3 eggs
  • 2-3 teaspoons of lemon extract (depending on strength of extract you’re using)
  • 3/4 brown rice flour
  • 1.5 cups almond flour
  • 1/2 teaspoon baking soda
  • 1-2 teaspoon poppy seeds (depending on how much you like)
  • 1/2 teaspoon salt

Glaze Ingredients

  • 1/4 cup butter
  • 1 tablespoon lemon extract (depending on strength of extract you’re using)
  • 1 cup confectionary sugar
  • optional: few sprinkles of poppy seeds over donuts


  • Wilton® 6-Cavity Doughnut Pan

Pre-heat your oven to 350 degrees.

In a large bowl, cream together your butter and organic cane sugar. Tip: butter is easier to mix when room temperature. Drop and mix one egg in at a time, then add your lemon extract.

In a separate bowl, mix together your brown rice flour, almond flour, baking soda and salt. Add your dry ingredients to your wet. Combine all together; if you’re using a mixer, make sure to scrap the bottom of the bowl once in a while so everything gets incorporated. Lastly, fold in your poppy seeds.

Spray your donut pan with non-stick cooking spray. Use a spatula to fill a pipping bag with your batter. If you don’t have a pipping bag, you could always cut the end of a plastic bag. This just helps your evenly fill the donut pan.

Fill the donut pan and bake in the oven for 8-10 minutes until firm. Remove from the oven and let cool for a few minutes. Then remove donuts from the pan and let cool on a cooling rack.

Lemon Glaze

In a sauce pan on medium heat, melt your butter and whisk in your lemon extract and confectionary sugar. Dip each donut right away and top with poppy seeds!