Honey Lemon Poppy Seed Donut


  • 1 cup 
    all purpose flour
  • 1 Tbsp. 
    poppy seeds
  • 1 tsp. 
    baking powder
  • 1/2 tsp. 
    fine sea salt
  • 1/4 tsp. 
    baking soda
  • 2 Tbsp. 
    butter, melted
  • 1 large 
    egg, room temp
  • 1/2 cup 
    milk, room temp
  • 1/3 cup 
    BeeMaid Clover Honey
  • 1 Tbsp. 
    lemon juice
  • 1 tsp. 
    lemon zest


  • 1 cup 
    icing sugar
  • 2 Tbsp. 
    lemon juice
  • 1 Tbsp. 
    BeeMaid Clover Honey



    1. Preheat oven to 350F and generously spray donut pan* with non-stick spray.
    2. In a large mixing bowl, combine the flour, poppy seeds, baking powder, salt, and baking soda and whisk together. Set aside.
    3. In a small mixing bowl, combine the melted butter, egg, milk, honey, lemon juice, and lemon zest and mix until combined.
    4. Pour the wet ingredients into the dry ingredients and mix until just combined. Over-mixing will result in flat dense donuts.
    5. Fill the donut tray ⅔ full by either spooning the batter in or using a ziplock or piping bag with the tip cut off.
    6. Bake for approximately 8-10 minutes or until a toothpick comes out clean and the edges are a light golden brown and the donut top springs back to the touch.
    7. Allow the donuts to cool in the pan for 5 minutes and then remove to a cooling rack to fully cool.
    8. In a shallow mixing bowl, combine all glaze ingredients and whisk together until fully combined and smooth. 
    9. Dip the top of each fully cooled donut into the glaze and allow to set on a cooling rack with a cookie sheet or parchment paper underneath to catch any of the glaze that drips off.
    10. Sprinkle with fun sprinkles before the glaze sets and enjoy.
    11. Store in an airtight container at room temperature for up to 7 days but best enjoyed when fresh.

    *Note: These can be made into muffins if you do not have a donut pan. Baking time will slightly increase.